Yield: 4 Servings
|6 ounces||Lean pork; ground|
|1 cup||Chinese cabbage; shredded|
|¼ cup||Celery; finely chopped|
|1 tablespoon||Green onion; finely chopped|
|1 tablespoon||Soy sauce|
|¼ teaspoon||Ginger; ground|
|24 \N||Won ton wrappers|
|4 tablespoons||Peanut oil|
|2 cups||Chicken broth|
|\N \N||Soy sauce|
1. Combine the ground pork, cabbage, celery, onion, the measured amount of soy sauce, cornstarch, ginger, salt and pepper.
2. Cut the won ton wrappers into 3" rounds using a cutter. Spoon about 1½ teaspoons of the pork mixture onto each wrapper.
3. Brush the edges of each wrapper with water. Fold the wrappers in half.
Seal the edges with the tines of a fork to make the potstickers. 4. Heat the frypan to 375 degrees. Add half the peanut oil. Add the potstickers.
Cook until the bottoms are golden (about 3 minutes). Turn. 5. Add the broth.Cover. Simmer until the potstickers are tender and the broth has all evaporated (about 10 minutes). Uncover. Continue cooking until the bottoms of the potstickers are golden, adding more oil if needed. Serve hot with soy sauce on the side.
Formatted & Busted by RecipeLu <recipelu@...> Posted to recipelu-digest Volume 01 Number 230 by RecipeLu <recipelu@...> on Nov 09, 1997