Watercress and Pork Potstickers

INGREDIENTS
Meat Filling
  • 1 pound ground pork
  • 2 cups watercress, finely chopped
  • 3 green onions, finely chopped
  • 1 tablespoon Chinese rice wine
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • White pepper
Wrappers
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/2 cup boiling water
DIRECTIONS
  1. Mix meat filling ingredients in a large bowl and set aside.
  2. Mix flour and salt into a large bowl. Measure out 1/2 cup boiling water and add to bowl of dry ingredients.
  3. Stir with wooden spoon until cool enough to work with hands. Knead 5 minutes over a lightly floured work surface until smooth. Divide into two equal balls.
  4. Roll each ball into a 12 inch snake. Slice each snake into 1/2 inch sections, about a dozen per snake. With a rolling pin, roll out each section into a round wrapper, about 3 inches in diameter.
  5. Use a teaspoon to scoop a heaping amount of filling onto the middle of a wrapper. Fold over and pinch edges. Put aside and repeat.
  6. Add 1/2 tablespoon of peanut oil to a large nonstick skillet over medium heat. Arrange a dozen potstickers in a single layer. Fry a couple minutes uncovered until golden brown on bottom. Drizzle 1/2 cup of water into the pan and cover. Cook several more minutes, until water is absorbed and cooked off. Flip the potstickers to lightly brown the other side before serving.
  7. Serve with a dipping sauce of soy sauce, black vinegar, sesame oil and hot oil.

Photo: F. Janisch

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