lunch · dairy-free
Taiwanese pork and cabbage potstickers
Long, open-ended pork and napa cabbage potstickers pan-fried until the bottoms are crisp and golden, with a soy-vinegar dip.
- Time
- 75min
- Steps
- 7
Ingredients
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Allergens
Contains wheat, soy and sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Toss the cabbage with the salt and leave 15 minutes. Squeeze out as much water as you can.
-
2
Mix the pork with the soy, Shaoxing, sesame oil, sugar and pepper, then beat in the water a spoonful at a time until sticky. Fold in the cabbage, scallions and ginger.
-
3
Put a spoonful of filling in the middle of each wrapper, wet the edges and pinch the middle together, leaving the ends slightly open so the potsticker is long.
-
4
Heat the oil in a non-stick pan and line up the potstickers in rows. Fry 2 minutes until the bottoms start to color.
-
5
Pour in the flour-water, cover and steam 6-7 minutes until the water is gone.
-
6
Uncover and fry until the bottoms are crisp and a lacy crust forms. Flip onto a plate.
-
7
Serve with soy, black vinegar, chili oil and ginger.
