Recipe ingredients and directions:

2 Tbsp plus 1 tsp soy sauce

1 1/2 Tbsp Chinese cooking wine

1 1/2 Tbsp peanut oil

1 1/2 tsp salt

3/4 tsp sesame oil

1 1/2 Tbsp chopped scallion (green and white parts)

3/8 tsp minced ginger

1 egg

dash white pepper

3/4 lb ground pork

1/2-3/4 lb Napa cabbage

Boil a large pot to water. While water is boiling, mix together all

filling ingredients except for pork and cabbage. Mix marinade well.

Add pork and set aside. When water stars to boil, put cabbage into

boiling water. Turn off the heat and remove pot from the burner. Let

cabbage soak for approximately 2 minutes. Rinse in cold water and

squeeze out excess water. Chop cabbage finely and squeeze out the

water again. Sprinkle a dash of salt on the cabbage and add to the

pork mixture.

Fill Round pot sticker wrappers by placing about 1 tsp. filling in

the middle of the wrapper, fold both edges up so that the raviolis

have a sort of triangular look, and pleat. Seal by pinching dough

together with a wet finger.

Heat 2 Tbsp. of oil at 375 in a large flat skillet with a lid (we

will use the electric skillet). Cook until bottoms of ravioli are

golden. Add a small amount of water and cover completely (make

sure that the vent is closed). Lower heat to 250. Steam for

approximately 10 minutes, adding more water when the steam seems

to die down. Cook in 3 batches.

Dipping Sauce

2 Tbsp dark soy sauce

4 Tbsp water

1 tsp vinegar

1 Tbsp chopped garlic

1/2 Tbsp minced ginger

1 tsp hot oil

dash white pepper

Mix well and let sit for a day or so.

Category: Asian Recipes