Pan-fried dumplings with a crispy golden bottom and tender steamed top. The filling of pork, cabbage, and ginger is juicy and the lacy skirt connecting the dumplings is prized.
Nutrition & Info
349
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ gluten
⚠ soy
⚠ sesame
Equipment Needed
flat pan with lid
Instructions
-
1
Mix pork with squeezed cabbage, ginger, soy sauce, and sesame oil.
-
2
Fill wrappers and fold into half-moon shapes, pressing edges shut.
-
3
Heat oil in a flat pan and arrange dumplings in rows.
-
4
Fry until bottoms are golden, then pour in flour-water slurry.
-
5
Cover and steam until water evaporates, leaving a crispy lace crust.
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Did You Know?
The crispy lace skirt connecting potstickers is made by adding a flour-water slurry during cooking, a technique that originated in Shanghai.
Chef's Notes
Equipment Tips
- flat pan with lid
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