Pot Sticker Dumplings

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Enjoy!!

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Steps

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Finely grate 1 piece of ginger , then finely shred second piece.

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Place cabbage in a bowl.

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Sprinkle with 1 tsp salt then leave for 30 minutes.

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Squeeze handfuls of cabbage to remove excess water then place in a bowl.

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Add 1 1 / 2 tsp grated ginger , minced pork , onions , sauces , sesame oil and wine and combine well.

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Line a large tray with baking paper then dust with cornflour.

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Using a finger , wet edge of a wrapper with a little water.

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Place 2 level tsp of filling in centre.

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Fold wrapper in half and , using your thumb and index finger , pleat one edge , then press edges together to seal.

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Place in a single layer on prepared tray.

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Repeat with remaining wrappers and filling.

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Dumplings can be made up to 6 hours in advance and stored covered in the fridge.

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Preheat oven to 150c heat 1 tbs peanut oil in a non-stick frying pan over medium-high heat.

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Add 12 dumplings , pleated side up in a single layer , and cook for 1-2 minutes or until brown underneath.

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Carefully add 1 / 2 cup .

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Ingredients

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gingerroot, chinese cabbage, ground pork, green onions, soy sauce, oyster sauce, sesame oil, rice wine, cornflour, wonton wrappers, peanut oil, rice vinegar