Asian Cuisine | Appetizers
Potstickers
(chinese dumplings)
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Potstickers are delicious Chinese dumplings that can be served as an appetizer or entree. I make them every New Year's Eve along with fried rice and they are practically gone when I sit down to eat ! They are that good.

My local Chinese restaurant creates heavenly potstickers which are steamed and I believe these are very close to their delicious bundles of heaven. I hope you enjoy these as much as my family does.

What you need:

• 2/3 pounds of ground pork
• 1 cup of Chinese cabbage- minced
• 2 Green onions-minced
• 1 egg
• 1 tablespoon of light soy sauce
• ½ teaspoon of salt
• ½ teaspoon Orange peel-grated
• ½ teaspoon Hot chili oil
• Cornstarch
• 40 Wonton wrappers
• ½ cup peanut oil
• 1 cup water

What you do:

1. Combine pork, cabbage, onion, egg, soy sauce, orange peel, and hot chili oil in large bowl and mix well.
2. To assemble each potsticker: dust waxed or parchment paper with the cornstarch. Set 1 rounded teaspoon filling in center of won ton skin, pressing lightly so filling forms a narrow band across the middle. Moisten the rim of the wrapper with water for a good seal.
3. Bring opposite sides together to form a semicircle. Pinch together around the outer edge. Transfer to cornstarch dusted paper. Cover with a dry kitchen towel. Repeat with remaining filling and wrappers.
4. Place 2 heavy 12 inch skillets over low heat. Add 1/4 cup oil to each. Arrange potstickers in skillets in rows, fitting closely together. Increase heat to medium-high and cook uncovered until bottoms are deeply golden, about 2 minutes, checking occasionally.
5. Add 1/2 cup of water to each pan and cover immediately. Let steam until wonton wrappers are translucent (as if you can see through the wrapper), about 3 minutes. Remove cover and continue cooking over medium to medium-high heat until bottoms are very crisp and well browned. Drain off excess oil if necessary. Loosen potstickers with a spatula and transfer to a serving dish. Serve immediately.

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