Pork Potstickers with Chef Frank

pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

wonton wrappers

🥗Healthier: rice paper

💰Cheaper: store-bought dumpling skins

Rice paper is gluten-free, while dumpling skins are often more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a budget-friendly option.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, and coconut aminos are often less salty.

Introduce the recipe and ingredients for potstickers.

Use 80/20 ground pork and mix in some ground pork fat for extra juiciness.

Add Chinese rice wine for umami flavor; if unavailable, use dry sherry or store brand soy sauce.

Incorporate MSG for flavor enhancement; can be omitted if not available.

Peel ginger using a spoon, then slice it thinly and smash it for chopping.

Chop garlic chives, removing any dry ends, and use about 1 cup for flavor.

Cut the bottom off the savoy cabbage, remove the core, and shred it finely.

Salt the shredded cabbage and let it drain in a colander for 10-15 minutes to draw out moisture.

Squeeze excess water from the cabbage after draining and add it to a mixing bowl.

Combine the cabbage with ground pork, pork fat, ginger, garlic chives, MSG, cornstarch, Chinese rice wine, and soy sauce in the bowl.

Wear gloves to mix the filling thoroughly until it becomes sticky and tacky.

Cook a small piece of the filling in a frying pan to taste for seasoning adjustments.

Cover dumpling wrappers with a towel to keep them pliable while preparing.

Dust a tray with cornstarch to prevent sticking and absorb moisture.

Use water to moisten the edges of the dumpling wrappers before filling them.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens