Ingredients (enough for about 40-50 potstickers):
half a pound of ground pork
half a pound of king prawns
2 small heads baby bok choy
4 stalks scallion
thumb sized piece of ginger
2 cloves of garlic
3 tbsp. soy sauce
2 tbsp. rice vinegar
1 tsp. sesame oil
1 tsp. finely chopped fresh chile
2 packs of dumpling wrappers
oil for frying
First Prepare the filling. Chop the bok choy, mix with some salt in a bowl and set aside. After 20 minutes, rinse bok choy with water and squeeze dry. Chop/Mince prawns, spring onion, garlic, chile and ginger and mix with soy sauce, vinegar and sesame oil in a big bowl. Best way to do it, is just kneading it with your hands. Take your dumpling wrappers and spoon about a tablespoon of filling on one of them. Fold and close, using a bit of water to make sure the wrappers are sticky enough. Repeat until you run out of wrappers or filling.
Heat oil in a non-stick pan on medium-high heat and fry the dumplings for about a minute. Pour half a cup of water in the pan and close lid immediately. Turn down heat to medium and when all water has evaporated (about 5 Minutes), open the lid and start moving the potstickers until they are browned from more than just one side.
Serve warm, with chili sauce.
This is a delicious asian-western-stir-fry-thing I like to make with vegetables that I have left from other cooking escapades. The only consistent thing about it is the seasoning. I just use a mix of light and dark soy sauce, some sherr ...
This is a perfect quick snack noodle dish you can prepare in like 10 minutes if lunch (or dinner, of course) has to happen very fast. You can always add meat, vegetables and/or condiments of your choice, like bamboo shots, chicken or ev ...
Tofu has actually never been my favourite thing, but now, that my girlfriend started to complain about us eating too much meat (especially pork, the fatty kind), I thought I'd start trying out some things with it again. Previous attempt ...
If you liked this post, make sure to 
