Wor Tip Cantonese Pot Sticker
Wor tip Cantonese pot stickers are the popular dumplings that are pan-fried on one side and steamed on the other.
- Preparation:
- Cooking:
- Total:
- Serves: 10 persons
Ingredients
- 6ounces bok choy, diced
- 1teaspoon neutral oil, such as vegetable oil, plus more for cooking dumplings
- 12ounces minced pork
- ¼teaspoon salt
- ¼teaspoon chicken bouillon powder or base
- ½teaspoon sugar
- Dash freshly ground black pepper
- 2to 4 drops sesame oil
- ½teaspoon cornstarch
- 1package dumpling pastry, thawed if frozen
- To Serve: vinegar, freshly shredded ginger, soy sauce
Instructions
Step 1
Gather the ingredients.Step 2
Saute the chopped bok choy in a pan over medium heat with vegetable oil until just wilted, about 4 minutes. Set aside.Step 3
Mix pork with the salt, chicken bouillon, sugar, pepper, sesame oil, and cornstarch.Step 4
Add the sautéed bok choy.Step 5
Put a tablespoon of the filling onto a sheet of dumpling wrapper. Moisten the edges of the wrapper with water to help seal the dumplings.Step 6
Fold into a traditional dumpling, or use a crescent press and press into crescents.Step 7
Place about 1 tablespoon of neutral vegetable oil in a pan, and heat to medium-high. Fry dumplings on one side until golden, then turn.Step 8
Add a small amount of water (3 to 4 tablespoons) to the pan to steam the dumplings, and cover for 3 minutes. Remove the lid when the water has more or less evaporated but do not touch dumplings.Step 9
Add a little more oil and fry for another minute. Toss dumplings around to cook them evenly.Step 10
For dipping, combine Chinese or balsamic vinegar with ginger shreds, or use a mixture of soy sauce and vinegar.