About this recipe:This recipe combines minced pork with finely chopped cabbage, which is used to filled wonton wrappers. They are then pan-fried and served with a chilli dipping sauce.Perfect for dim sum.
225g minced pork
1/2 medium head cabbage, finely chopped
1 spring onion, finely chopped
2 slices fresh root ginger, finely chopped
2 water chestnuts, drained and finely chopped
1 teaspoon salt
1/2 teaspoon caster sugar
1 teaspoon sesame oil
400g wonton wrappers
5 tablespoons vegetable oil
1 tablespoon chilli oil
1 tablespoon soy sauce
1 teaspoon rice vinegar
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Crumble pork into a large, deep frying pan. Cook over medium high heat until evenly brown. Drain and set aside.
In a medium bowl, mix together the pork, cabbage, spring onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours or overnight.
Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
In a large, deep frying pan, heat 3 tablespoons vegetable oil over medium high heat. Place the potstickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the frying pan. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove potstickers from heat.
In a small serving bowl, mix together the chilli oil, soy sauce, and vinegar, adjusting proportions to taste.
Can be found in Chinese/Oriental speciality stores.