- Yield: 6 Servingsas an appetizer, snack or part of a multicourse meal
- ¼ head of medium cabbage
- 2 teaspoons salt
- 2 green onions (scallions)
- ½ lb (250 g) ground pork (or ground turkey)
- 1½ tablespoons soy sauce
- 2 teaspoons rice wine (or dry sherry)
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- ½ mango, chopped
- 1 tablespoon cornstarch
- Cornstarch paste: 2 tablespoons cornstarch plus ½ cup (125 ml) water
- 1 package of round dumpling wrappers, defrosted and covered with a damp towel
- High-heat cooking oil
- ½ cup (125 ml) Chinese Dipping Sauce
How to Make It
- To prepare the vegetables, finely shred the cabbage in your food processor. Place in a bowl and add the salt. Mix and let sit for 10 minutes. After 10 minutes, squeeze the water out of the cabbage. (You can just use your hands—take a fistful of cabbage and squeeze over the sink or put cabbage in cheesecloth and squeeze). Use a food processor to shred the green onions. You do not have to salt and squeeze the green onions, as they don’t have much water content.
- To make the filling, combine the ground pork, cabbage and green onions in a big bowl. Add the soy sauce, wine, rice vinegar, sesame oil, and stir to combine. Add the chopped man-goes. Stir in the 1 tablespoon of cornstarch to help the mixture hold together.
- To wrap the potstickers, combine the ingredients for the cornstarch paste in a small bowl, stirring until the cornstarch is dissolved. You will use the paste to seal the dumplings. Take 1 dumpling wrapper, and spoon 1 heaping teaspoon of the filling mixture in the middle. Dip your finger in the cornstarch paste and go around the edges of the dumpling wrapper. Fold the bottom part of wrapper up to meet the top. Crimp the edge and pinch tightly to seal. Shape dumplings further by placing them on a table or counter so they lay flat on the bottom. Crimped edges should be sticking up and on top. Keep wrapped dumplings covered with a slightly damp towel or plastic wrap.