Tuesday, April 27, 2010

Pot Stickers

3 cups Napa cabbage - chopped
I packet gyoza skin
300 g minced meat
2 egg white
4 tbsp of light soy sauce
1 tsp minced garlic
1/2 tsp freshly grated ginger
6 tbsp cut green onion
salt and pepper to taste

  1. Place chopped cabbage in a siever to drain away excess water.
  2. Add salt to the cabbage to dry the moisture (for 20 mins). Squeeze out any excess water. Set aside the wilted cabbage for later use.
  3. Marinate the minced meat with soy sauce, egg white, garlic, ginger green onion, salt and pepper.
  4. Add cabbage to the meat mixture.
  5. Cover with plastic wrap. Place in fridge for at least 30 mins.
  6. Place a tbsp of meat mixture onto the centre of the gyoza skin.
  7. When folding, start from centre to push out the air bubbles. Dab some water on the outer edge of the skin to seal it.
  8. Heat up some oil in a frying pan. Lay the potstickers flat onto the pan and fry for about 5 mins.
  9. Add 1/2 cup of water or stock to the pan. Turn to low heat and cover the pan.
  10. Cook for about 8 mins until the water almost dries out.
  11. Open the lid and switch to high heat and cook till all the water is dried out.
  12. Serve warm with the dipping sauce.
Dipping Sauce
2 tbsp soy sauce
1 tbsp rice vinegar
some finely julienned ginger

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