Delicious pork filled, fried potstickers are perfect as an appetizer, main dish, or yummy snack. Once you have had these homemade treasures, you will never need to deal with the hassle of going to a restaurant to get them again.
1 cupgreen cabbagefinely chopped
½cupfinely chopped green onions
1tablespoonsfresh gingervery finely minced
36won ton wrappers
6tablespoonsvegetable oil for frying
8tablespoonswater for steaming
In a large bowl, combine pork, soy sauce, sesame oil, cayenne pepper, cabbage, garlic, green onions, and ginger.
Cover with plastic. Refrigerate 10 minutes.
Place wrappers on a work surface, along with a small bowl of warm water.
Using a 1 tablespoon measurer, scoop out pork mixture and place into the center of each wrapper. Using your finger dipped in the water, lightly moisten the edges of a wrapper.
Fold the dough over the filling to create a half-moon shape, then pinch together edges to form "pleats" along one side. Tap on the work surface to flatter one side.
Heat half the vegetable oil in a large skillet over medium heat.
Add 6-8 potstickers in a single layer and cook in the hot oil, flat side down. After bottoms are golden brown (2-3 minutes), drizzle 2 Tablespoons of water in and quickly cover the pan; steam for 3 minutes.
Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 more minutes.
Transfer to a warm serving dish and repeat until all potstickers are cooked. Add more oil and water as needed.
Mix together and serve with potstickers.
To freeze, assemble potstickers, and place uncooked potstickers in a single layer on a baking sheet overnight. Freeze, then transfer to freezer bags. When ready to serve, add additional time for steaming.