Wineshark Home Cooking - Pot Stickers 生煎菜肉鍋貼

Ingredients (for 2):

• Dough - 150g
• Pork - 150g
• Chinese cabbage - 500kg
• Soy sauce - 1 tsp
• Salt - 1/4 tsp
• Sugar - 1/2 tsp
• Tapioca starch - 1/2 tbsp
• Sesame oil - 1 tsp
• Zhejiang vinegar - 2 tbsp
• Ginger shreds - 1 tbsp

Procedures:

1. Wash the Chinese cabbage.

2. Put the Chinese cabbage in boiling water, and cook until it softens.

3. Flush the Chinese cabbage in cold water and then drain.

4. Chop the Chinese cabbage finely. Then squeeze out the water.

5. Mince the pork meat, then add in soy sauce, salt, sugar and 2 tbsp of water. Mix well and marinate for 15 minutes.

6. Add the chopped Chinese cabbage in, mix well.

7. Add in tapioca starch, and mix well, then add sesame oil and mix well.

8. Put about a tablespoon of meat in the middle of the dough, then apply a bit of water on the rim. Fold the dumpling, starting from the middle, then the two sides. 

9. Cut the ginger into shreds.

10. Heat the pan with oil, turn to medium heat and then place the dumplings on it. Splash with 60ml of water and cover with lid. Turn to low heat and continue to cook until the water has completely evaporated.

11. Open the lid and then continue to cook until the bottom is fried to brown.

12. Serve with Zhejiang vinegar.