35-40 ROUND Asian dumpling wrappers (about 3 1/2" diameter) (sometimes labeled wonton, gyoza or potsticker wrappers)
1 cup low sodium chicken broth divided
Vegetable oil
1/2 head Napa cabbage (5 oz.)
And so on.

  • First step, Filling
  • After it, Add cabbage to food processor and process until fine. Add diced cabbage to a fine mesh sieve and toss with 1/2 teaspoon salt. Place over a bowl and let sit for 20-30 minutes then press cabbage down with a rubber spatula quite a few times to squeeze out any excess moisture. Set aside. (You can do part of this step in advance and leave the cabbage in the sieve in the refrigerator for as long as you like.)
  • And now, Add mushrooms, green onions, ginger and garlic to food processor (you don’t need to clean it out) and pulse until finely chopped. Add mixture to one side of a large bowl. To the other side of the bowl add egg yolk and whisk. Add cabbage, ground pork and all remaining filling ingredients and mix with your hands until thoroughly combined. Cover with plastic and either freeze for 15 minutes or refrigerate at least 30 minutes (or up to 24 hours) to chill mixture.
  • Complete Ingredients and Instructions: https://carlsbadcravings.com/potstickers/

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