Potstickers with Soy, Vinegar and Chile Dippi
| Yield: | 6 Servings |
| Categories: | Appetizers, Ethnic |
| WRAPPERS | ||
| 2 | c | All-Purpose Flour; plus more for kneading |
| 1 | c | Boiling Water |
| FILLING | ||
| 2 1/2 | c | Napa Cabbage Leaves; cut into 1" chunks |
| 1/4 | Inch Ginger; peeled | |
| 2 | Green Onions; trimmed and cut into 1" lengths | |
| 2 | tb | Cilantro Leaves |
| 1/2 | ts | Salt |
| 1/4 | ts | White Pepper |
| 1/4 | ts | Sugar |
| 1 | tb | Light Soy Sauce |
| 1 | tb | Rice Wine |
| 1 | tb | Sesame Oil |
| 2 | ts | Cornstarch |
| 1/2 | lb | Pork Butt; trimmed of fat, cut into 1 1/2" cubes |
| TO FRY | ||
| 2 | tb | Peanut Oil |
| 1/2 | c | Chicken Stock; mixed with |
| 1 1/2 | c | Water |
| SOY VINEGAR CHILE SAUCE | ||
| 4 | tb | White Vinegar |
| 2 | tb | Light Soy Sauce |
| 3 | dr | Chile Oil |
| 1 | ts | Cilantro; minced |
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