![]({"full":{"0":"2018\/04\/potstickers_585web.jpg","1":585,"2":585,"3":false,"file":"https:\/\/www.jaxchronicles.org\/wp-content\/uploads\/2018\/04\/potstickers_585web.jpg"}})
Jiaozi or Potstickers
I finally came up with a good recipe for potstickers or jiaozi. This recipe uses ground pork but you can substitute ground chicken or chopped Napa Cabbage and mushrooms if you want to be healthy.
Potstickers or Jiaozi
1 pack siu gow circular wonton wrappers
1 lb ground pork
3 Napa cabbage leaves
3 green onion
2 garlic cloves
1 teaspoon soy sauce
pepper (either fresh ground or Asian white pepper works best)
1. Chop up the Napa cabbage leaves very finely. Mince the green onion and the garlic cloves. Mix the Napa cabbage, green onion, and garlic well with the soy sauce and ground pork in a bowl. Add a few sprinkles of pepper. Do not over pepper it.
2. Take out the siu gow wrappers. In each wrapper put 2/3 of a tablespoon of meat filling. Use water to seal the edges. While you are sealing the edges, use your fingers and pinch a small flap. Crimp pleats in the same direction about every centimeter or so. Use your fingers to seal the edges tight. The recipe will make about 50 dumplings.
3. You can make them all at once or put half on a plate and freeze it covered by wrapping it in press and seal or cling wrap. Do not bunch them all together as it will cause the dumplings to break when you try to unfreeze and cook them.
4. To cook the dumplings use a large flat frying pan. A wok is actually not good for making potstickers or jiaozi. Pour in a few tablespoons of canola or vegetable oil. Put the flat side of the dumpling down and fry until golden brown.
Potstickers or Jiaozi cooking in the pan
5. Add in 1/4 cup of water. Cover with a lid and steam the dumplings for 2 minutes. After 2 minutes take off the lid and cook and let the water evaporate out. Add more oil to pan and let the bottoms continue cooking and become crispy again. Don’t let the bottoms stick to the pan. Check bottoms to make sure they aren’t burning. Use tongs to remove the dumplings to a plate. Serve with the sauce. This recipe makes approximately 50 dumplings.
The Awesome Sauce
1/4 cup soy sauce
2 tbsp rice vinegar (regular vinegar can be substituted)
1/4 cup water
2 tsp sugar
1 stalk minced green onion (a good tsp)
1 clove garlic
1/4 inch fresh ginger
1 tsp sesame oil
optional: 1/2 tsp Sriracha or Lee Kum Kee Chili Garlic Sauce
Mix all ingredients together in a bowl. Serve with the potstickers.
![]({"jaw_blog-16_9-small":{"file":"https:\/\/www.jaxchronicles.org\/wp-content\/uploads\/2021\/08\/IMG_8427-170x95.jpg","width":170},"jaw_blog-16_9-middle":{"file":"https:\/\/www.jaxchronicles.org\/wp-content\/uploads\/2021\/08\/IMG_8427-270x152.jpg","width":270},"jaw_blog-16_9":{"file":"https:\/\/www.jaxchronicles.org\/wp-content\/uploads\/2021\/08\/IMG_8427-475x267.jpg","width":475}})
![]({"jaw_blog-16_9-small":{"file":"https:\/\/www.jaxchronicles.org\/wp-content\/uploads\/2022\/07\/IMG_7450_600web-170x95.jpg","width":170},"jaw_blog-16_9-middle":{"file":"https:\/\/www.jaxchronicles.org\/wp-content\/uploads\/2022\/07\/IMG_7450_600web-270x152.jpg","width":270},"jaw_blog-16_9":{"file":"https:\/\/www.jaxchronicles.org\/wp-content\/uploads\/2022\/07\/IMG_7450_600web-475x267.jpg","width":475}})
![]({"jaw_blog-16_9-small":{"file":"https:\/\/www.jaxchronicles.org\/wp-content\/uploads\/2022\/03\/IMG_3384-170x95.jpg","width":170},"jaw_blog-16_9-middle":{"file":"https:\/\/www.jaxchronicles.org\/wp-content\/uploads\/2022\/03\/IMG_3384-270x152.jpg","width":270},"jaw_blog-16_9":{"file":"https:\/\/www.jaxchronicles.org\/wp-content\/uploads\/2022\/03\/IMG_3384-475x267.jpg","width":475}})
![]({"jaw_blog-16_9-small":{"file":"https:\/\/www.jaxchronicles.org\/wp-content\/uploads\/2021\/11\/IMG_0828-170x95.jpg","width":170},"jaw_blog-16_9-middle":{"file":"https:\/\/www.jaxchronicles.org\/wp-content\/uploads\/2021\/11\/IMG_0828-270x152.jpg","width":270},"jaw_blog-16_9":{"file":"https:\/\/www.jaxchronicles.org\/wp-content\/uploads\/2021\/11\/IMG_0828-475x267.jpg","width":475}})
Comments are closed.