These delicious dumplings are pan-fried and then steamed in water giving them a moist, flavourful filling, crispy bottom, and soft top.
- 1/2 lb (225g) ground Ontario veal
- 1 cup (500 mL) shredded Napa cabbage
- 1 green onion, minced
- 1 tbsp (15 mL) finely grated ginger
- 1 tsp (5 mL) sesame oil
- 1 tsp (5 mL) soy sauce
- 1/2 tsp (2 mL) sugar
- 1/2 tsp (2 mL) each salt and fresh cracked pepper
- 24 round dumpling wrappers
- 2 tbsp (25 mL) vegetable oil, divided
- 1 cup (250 mL) water, divided
In bowl, combine veal, cabbage, green onion, ginger, sesame oil, soy sauce, sugar, salt and pepper. Mix well with a fork.
Working with one dumpling wrapper at a time (keeping remaining covered with a damp cloth), place a rounded teaspoonful of veal mixture in the center of the wrapper. Run your finger around the edge of the wrapper with a damp fingertip. Fold over to seal, pleating the edges to seal. Transfer to a lightly oiled plate and cover with a damp towel. Repeat with remaining wrappers and filling.
In a large non-stick skillet, heat 1 tbsp (15 mL) of the oil over medium high heat. Add half of the dumplings in a single layer, cook, until golden brown, about 1 minute. Quickly pour in ½ cup (125 mL) of the water; cover and steam until wrappers and filling are cooked through and bottoms are deep brown in colour, about 2-3 minutes. Remove lid and flip dumplings over to lightly brown the other side, about 30 seconds. Transfer to plate. Repeat with remaining oil, dumplings and water. Serve immediately with soy dipping sauce.
Makes 24 pot stickers.
Per serving (6 potstickers): about 210 cal, 16 g pro, 6 g total fat (2g sat fat), 22 g carb, 1g fibre, 75 mg chol, 420 mg sodium. %RDI: iron 8%, calcium 4%, vit A 6%, vit C 10%
Source: Ontario Veal Appeal (ontariovealappeal.ca)