Chinese New Year Potstickers
Chinese New Year is tomorrow, February 16th, 2018!! Gung Hay Fat Choy!! It is the Year of the Dog.
I hope you enjoy these Chinese New Year Potstickers with your family on Chinese New Year. It’s a two-week celebration filled with laughter and good cheer. Potstickers are traditionally served on Chinese New Year Day as their shape resembles a gold ingot (an ancient form of Chinese currency) and therefore symbolize riches and prosperity. This recipe is so easy you can whip up a couple of batches for your party and spend the time with family and guests instead of in the kitchen. I used chicken in this recipe but you could easily substitute with pork or turkey.
Get your whole family into the act and dress everyone in red for good luck. Other rituals include not sweeping on Chinese New Year day, so you don’t sweep out all your good luck and don’t scold your kids because only positive sentiments should come out of your mouth. Also, don’t wash your hair on Chinese New Year day or you’ll wash out all of your good luck. My personal favorite is making sure you step into new shoes on Chinese New Year day so you start the year off on the right foot!
Chinese New Year Potstickers
- 4 oz (100 g) napa cabbage, cut into thin strips
- 1 ½ teaspoons salt, divided
- 8 oz (250 g) ground chicken
- 2 tablespoons finely chopped green onion (scallion), white and green parts
- 2 teaspoons dry white wine
- ½ teaspoon all-purpose cornstarch
- ½ teaspoon dark sesame oil
- Dash of white pepper
- 2 to 4 tablespoons oil
- 20-30 Store-bought potsticker wrappers
- Dipping sauce
- 4 tablespoons soy sauce
- 1 teaspoon dark sesame oil
- ½ teaspoon sugar
- Toss the cabbage with 1 teaspoon salt and set aside for 5 minutes. Roll the cabbage up in a clean dry dish towel. Twist the dish towel to squeeze out the excess moisture.
- In a large bowl, mix the cabbage, pork or chicken, green onion, wine, all-purpose cornstarch, the remaining ½ teaspoon salt and pepper.
- Place 1 tablespoon meat mixture in the center of the wrapper. Lift up the edges of the circle and pinch several pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining wrappers and filling.
- Heat 1 tablespoon oil in a wok or skillet over moderately high heat. Place 12 dumplings in a single layer in the wok or skillet and fry 2 minutes, or until the bottoms are golden brown. Add ½ cup (125 ml) water.
- Cover and cook 6 to 7 minutes or until the water is absorbed. Repeat with the remaining dumplings.
- Dipping sauce: Combine the soy sauce, sesame oil and sugar. Serve with dumplings.
- COOK’S NOTE: If you can’t find round dumpling wrappers, you can substitute with square wonton wrappers. Just use a cookie cutter to create the round shape.
Wishing you much happiness, prosperity and good health in the New Year!