From the Chef's Kitchen: Pork and Cabbage Potstickers
Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This tasty dish comes from the kitchen of Everyday Noodles in Squirrel Hill.
Photo by Laura Petrilla
1 large cabbage
10-12 ounces ground pork
1 bag dumpling skins
(sold at local Asian groceries)
2 teaspoons vegetable oil
3 cups water
1 teaspoon flour
½ teaspoon salt
2 teaspoons sesame oil
½ teaspoon white pepper
3 tablespoons soy sauce
1 tablespoon white vinegar
Drizzle sesame oil
Wash and cut cabbage into very small pieces. Put salt in and mix until the juice comes out. Wring out the juice until cabbage is very dry.
Mix pork and cabbage. Put the pork-cabbage mixture into the dumpling skins. Close the skins to form dumplings.
Heat oil in a pan. When hot, add dumplings, water and flour. Cover. Cook until the water is gone, about 3-4 minutes.
Mix sauce ingredients and serve.
5875 Forbes Ave., Squirrel Hill; 412/421-6668, everydaynoodles.net