Dumplings & Potstickers (Gow Tzee)<< Back to list

Appetizer, Chinese
60dumpling wrappers
1lbground pork
1lbnappa cabbage
1bunchgreen onions
1/3lbshrimp, chopped into small pieces
  1. Chop the nappa cabbage and green onions finely.
  2. Divide pork among however many bowls for hand mixing. Divide the cabbage, green onions, and eggs among the bowls. Add a dash of pepper and oil into each bowl.
  3. Add salt and cornstarch to pork. Mix by hand, stirring in circles, in one direction only, until it's shiny and cohesive. Sounds weird, but you'll be able to tell when it's done.
  4. Set aside small bowls filled with water. Fill each wrapper with a spoonful of meat. Seal the edges with water, using your fingers, and pinch together firmly. (You can pinch wrinkles into the seams. It looks better.) Put a few into a large pot of boiling water until they float. Fish them out with a slotted spoon, draining as much water as possible, and set on a plate. Serve with soy sauce and rice vinegar. Hot sauce (and maybe even ginger slivers) is optional, but yummy.
  5. For potstickers, take the boiled dumplings and fry in some oil and salt until golden.


These dumplings can be made into potstickers by simply pan-frying them


Mar 1, 2007

Mar 24, 2007

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