Ontario Veal & Ginger Potstickers

Yield: 12 servings Weight Measure Directions
Ontario ground veal 1.5lb (680g)  

In bowl, combine veal, cabbage, green onion, ginger, sesame oil, soy sauce, sugar, salt and pepper. Mix well to combine.

Cover, and refrigerate for at least one hour and up to 2 days.

Shredded Napa cabbage
Green onion, minced
Grated fresh gingerroot
Sesame oil
Soy sauce
Sugar
Salt
Fresh cracked pepper
  3 cups (750 mL)
3
¼ cup (60 mL)
1 tbsp (15 mL
2 tbsp (30 mL)
2 tsp (10 mL)
2 tsp (10 mL)
2 tsp (10 mL)
Dumpling wrappers About 1 lb (454g) 72 pieces

Working with one dumpling wrapper at a time (keeping others covered with a damp cloth), place a rounded spoonful of veal mixture in the center of the dumpling wrapper. Run your finger around the edges with a damp fingertip. Fold over to seal, pleating edges to seal.

Transfer to a lightly oil pan and cover with a damp towel. Repeat with remaining wrappers and fillings.

In a large non-stick skillet, heat 2 tbsp (30 mL) of the oil over medium heat. Add 24 of the dumplings in a single layer, cook, until golden brown, about 2 minutes. Pour in ½ cup (125 mL) of the water; cover with the lid slightly off-set, steaming until the dumplings are cooked through and the bottoms are deep brown in colour, about 2 to 3 minutes. Remove lid and flip dumplings over to lightly brown the other side, about 30 seconds. Transfer to plate. Repeat in two more batches.

Serve with a spicy soy dipping sauce.

Vegetable oil
Water
  1/3 cup (75 mL)
1½ cups (375 mL)

Source: Ontario Veal Appeal ontariovealappeal.ca

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