1 1/2 tsp dashi nomoto (fish soup base from Asian market)
Instructions
Mix pork, cabbage, green onion and ginger. Add salt, white pepper, soy sauce, sesame oil, dahsi nomoto corn starch and mix thoroughly.
Put filling in wrappers and wrap into shui-jiao shape.
Method 1- Boil hot water. Put in shui-jiao and cook on high heat till shui-jiao come up. Add one cup of cool water and wait until shui-jiao come up then remove them.
Method 2- Heat 2 T oil in a pan. Add shui-jiao in pan. Fry on low heat for 1 minute. Add a half cup of hot water in pan and cover lid for 4 minutes. Add 1 T oil and fry until the bottom sides turn brown.
Make dipping sauce by combining soy sauce, sesame oil and vinegar. For a spicier sauce add chili sauce and ketchup.
Originally Submitted
3/11/2017
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