“Best regards to Tom Chen MD for this recipe. It does take a little time, but you will never get any POT STICKERS this good! Follow directions step by step, maybe get a little help and a couple glasses of wine, then your set!”
READY IN:
50mins
YIELD:
3 dozen
UNITS:
US

Ingredients Nutrition

  • 14 lb ground pork
  • 14 lb ground round
  • 14 lb cabbage, shredded fine
  • 1 small zucchini, shredded
  • 2 tablespoons soy sauce
  • 1 teaspoon grated fresh gingerroot
  • 12 teaspoon sesame oil
  • 14 teaspoon salt
  • 3 cups flour
  • 1 cup water
  • 2 -3 tablespoons vegetable oil
  • Dipping Sauce
  • 1 tablespoon chili oil
  • 1 tablespoon vinegar
  • 1 tablespoon soy sauce

Directions

  1. Brown the ground round and pork, drain set aside.
  2. Mix the cabbage,zucchini,soy sauce,ginger root,sesame oil,salt,pork and ground round in a bowl set aside.
  3. Place the flour in a large bowl and make a well in the middle. Add 1 cup water and stir until it forms a stiff dough. Turn dough on a lightly floured surface, knead for 8-10 minutes or until smooth and elastic. (NOTE: THIS CAN BE DONE IN YOUR KITCHEN AID MIXER.) Cover dough and chill for 30 minutes.
  4. Divide dough into thirds.Roll each portion of dough in to a 1 inch wide log.Set 2 logs aside.Slice remaining log into 1/2 inch thick slices.Roll each slice on a floured surface to a 3 inch circle. Place 1 teaspoon of meat mixture in the center of each circle.Moisten edges of circles with a little water to seal.
  5. Fold circles, and press edges together with a fork dipped in flour.Repeat procedure with remaining logs and meat mixture. Place 2 tablespoons vegetable oil in a skillet over medium heat.Add 1/3 of the dumplings, and brown on all sides. Add 1/2 cup water to dumplings in skillet; cover and simmer 10 minutes or until water evaporates.
  6. Repeat procedure with remaining dumplings and additional vegetable oil and water. Serve with the mixture of soy sauce,chili oil and vinegar to taste.

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