Marie's Pot Stickers

I am a Midwestern born and raised home cook. I love to bake. I have a wonderful husband who will keep me company in the kitchen while I cook and will clean up after I'm done.

This is a combination of several recipes. Do just a half recipe. The full recipe required 2 packages of Goyza pot sticker skins.

subheading: Filling:

1 pound ground pork, not lean, the recipe needs the fat from the pork

1 ½ C. finely chopped green cabbage

½ t. salt to mix with the cabbage and draw out the moisture

4 cloves minced garlic, made into a paste

½ c. finely minced green onions, about 3 green onions

3.5 ounces shiitake mushrooms, do not rinse, just wipe with a paper towel, chopped in the food processor. I would probably leave out.

1 T. minced ginger. I did a scant tablespoon

1 pinch cayenne pepper

1 large egg yolk

2 T. reduced sodium soy sauce

2 t. toasted sesame oil

1 t. Panda Express Sweet chili sauce or ½ t. white sugar

1 t. rice vinegar

¼ t. freshly ground black pepper

garnish with sesame seeds and green onions

subheading: For Frying:

6 T. vegetable oil for frying, or as needed, divided

8 T. chicken stock or water for steaming, divided

subheading: Dipping Sauce:

a 1:1 ratio of rice vinegar, soy sauce and chili sauce

¼ C. seasoned rice vinegar

¼ C. soy sauce

Optional: You can spike dipping sauce with things like hot sauce, garlic, minced green onions, ginger, etc.

subheading: For the cabbage:

Add cabbage to food processor and process until fine.

Add the diced cabbage to a fine mesh sieve and toss with ½ teaspoon salt.

Place over a bowl and let sit for 20 to 30 minutes then press cabbage down with a rubber spatula quite a few times to squeeze out any excess moisture. Set aside. You can do this in advance and leave the cabbage in the sieve in the refrigerator for as long as you like, even overnight.

Add mushrooms, green onions, ginger and garlic to food processor. You do not need to clean out the food processor. Pulse until finely chopped.

Add the mixture to one side of a large bowl.

To the other side of the bowl add egg yolk and whisk.

Add cabbage, ground pork and all remaining filling ingredients and mix with your hands until fully combined.

Cover with plastic and either freeze for 15 minutes or refrigerate at least 30 minutes or up to 24 hours to chill mixture.

subheading: Assemble the pot stickers:

subheading: Cook:

Place paper towels on a baking tray to place cooked potstickers. Heat 1 tablespoon oil in a large NONSTICK skillet (that has a lid) over medium high heat.

Add about 12 dumplings to skillet flat side down, enough that will comfortably fit.

Cook without touching until the underside is lightly golden, approx. 2 minutes.

Watch closely so they don’t burn! - check the bottom of a potsticker occasionally and adjust heat if needed.

Turn heat to LOW.

Stand back and use one hand holding the lid as a shield, as you pour ⅓ cup chicken broth around the dumplings then quickly place the lid on.

You can even remove skillet from heat for 30 seconds if this will make you more comfortable against splattering.

Cook until chicken broth has completely evaporated.

Remove lid, increase heat to medium and cook 1 to 2 additional minutes to crisp up bottoms.

Transfer potstickers to a paper towel lined baking tray.

Repeat until all potstickers are cooked. Best served warm with Dipping Sauce.

See the Cooking Skills Academy's Pot Stickers recipe for directions on how to air fry steam the potstickers. After steaming, crisp the bottoms up in a skillet.

To cook from frozen: Preheat the air fryer at 370 degrees. Cook potstickers for 10 minutes. Check to make sure they are browning evenly.

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