Cutting Board - Essential kitchen tool used for chopping vegetables, meat, or other food items.
Pork Minced / Chopped - Crucial ingredient for making the filling of pot stickers.
Pot Sticker Skins - The thin wrappers used to encase the pork filling, available in various sizes.
Non-Stick Skillet - Essential for frying pot stickers, allowing them to be cooked without tearing or overcooking the bottoms.
Chopsticks/Spoon - Useful for handling and frying pot stickers without tearing the wrapper.
Rolling Pin (optional) - Used for rolling out dough if homemade wrappers are made, though store-bought may be used as well.
Bamboo Skewers (optional) - For holding and turning pot stickers during frying.
1/4 small head Napa cabbage, finely chopped (about 2 cups; 7 ounces)
3/4 teaspoon kosher salt, plus 1/8 teaspoon for seasoning
1/3 pound ground pork (not too lean)
1 tablespoon fresh ginger, minced (from 1/2-inch knob)
1 small carrot, coarsely shredded (about 2 tablespoons)
2 scallions, thinly sliced (about 1/4 cup)
2 cloves garlic, minced (about 2 teaspoons)
1 tablespoon soy sauce
2 teaspoons Asian (toasted) sesame oil
1/2 egg, lightly beaten
1/8 teaspoon freshly ground black pepper
30 gyoza (pot sticker) wrappers, from 1 (14-ounce) package*
1/4 cup canola oil
*Available at Asian markets, gyoza wrappers can also be found in the refrigerated section of many supermarkets. If unavailable, substitute won ton wrappers and cut into 3 1/4-inch rounds.
Accompaniments: dim sum dipper and cranberry-teriyaki glazeepi:recipelink.
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About