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1
Mix together pork, chicken, cabbage, sliced green onions, garlic, ginger, soy sauce, sesame oil, and fish sauce with your hands until everything is evenly distributed.
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2
Mound 1-1/2 teaspoons of the filling into the center of a dumpling wrapper.
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3
Moisten a finger tip in the cornstarch and water mixture then rub along the edge of the dumpling skin.
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4
Pull both sides up, like a taco, around the filling and pinch together the excess dumpling skin.
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5
Try to squeeze as much air out of the dumpling as you can while you pinch together the sides.
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6
Squeezing the air out keeps them from bursting while cooking.
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7
It will look like a pierogi at this point.
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8
When it is completely closed and sealed, start in the center, pull and fold a pleat of the pinched dumpling skin toward the middle.
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9
Press firmly together until it sticks.
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10
Continue and form two more pleats on that end of the dumpling.
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11
Repeat in the opposite direction on the other end.
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12
Place finished dumpling on a cookie sheet.
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13
Make as many dumplings as your filling and wrappers will allow.
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14
You can freeze the dumplings on the cookie sheet then transfer to a zipper top bag in your freezer if desired or you can cook them immediately.
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15
You can also tightly wrap and freeze any leftover filling or wrappers for your next round of dumpling making.
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16
To cook the dumplings:
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17
Pour one tablespoon of neutral oil (canola, vegetable, or peanut) into a heavy nonstick skillet with a tight-fitting lid.
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18
Place the pan over medium-high heat.
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19
When oil is hot, swirl the pan to coat the bottom.
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20
Place several dumplings in the pan, taking care not to crowd the pan.
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21
Fry the potstickers for three minutes.
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22
Add 1/2 cup of warm water to the pan and immediately place the lid on the pan.
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23
If cooking fresh potstickers, steam with the lid on for 5 minutes.
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24
If starting with frozen potstickers, steam with the lid on for 8 minutes.
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25
When the time is up, remove the lid and cook for 1-2 minutes more so the potstickers can crisp back up on the bottom.
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26
Serve with desired condiments.
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27
We like chili garlic sauce, soy sauce, Sriracha, and Mae Ploy the best.
