Ingredients
- 100g chinese cabbage, finely sliced
- ½ tsp salt
- 150g beef mince
- ½ tbsp grated ginger
- 2 shallots, finely chopped
- 2 tbsp soy sauce
- 1 tbsp chinese rice wine
- ½ tsp sesame oil
- Pepper
- 1 tsp grated orange rind
- 32 round wonton wrappers
- Vegetable oil
- ½ cup chicken stock
- 3 tbsp chinese black vinegar
- 1 tbsp castor sugar
Method
Mix the cabbage and salt and stand for 10 minutes. Squeeze out excess moisture and place in a bowl with beef mince, ginger, shallots, one tablespoon soy sauce, rice wine, sesame oil, pepper and orange rind. Mix well, cover, stand for 20 minutes or in the fridge overnight. Fill wonton wrappers with one to two teaspoons of mince mixture, brush edges with water and pinch together to seal. Sit to flatten bottoms. Heat a little oil in a non-stick frypan. Place pot stickers flat side down, close together in a circle and fry until bottoms are golden. Add stock and simmer until stock has reduced and pot stickers are frying in oil again. Pour off excess oil and turn over onto a plate, flat sides up. Mix black vinegar, sugar and remaining soy to make a dipping sauce and serve.
