Wor Tip Cantonese Pot Sticker
Cantonese Wor Tip pot stickers are savory dumplings, pan-fried for a crispy bottom and then steamed for a tender finish.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Sauté chopped bok choy in vegetable oil over medium heat for 4 minutes until wilted, then set aside.
-
Combine ground pork with salt, chicken bouillon, sugar, pepper, sesame oil, and cornstarch, then mix in the sautéed bok choy.
-
Place one tablespoon of filling onto each dumpling wrapper, moisten the edges, and seal them into desired shapes.
-
Heat 1 tablespoon of neutral vegetable oil in a pan over medium-high heat, then fry dumplings on one side until golden before flipping.
-
Add 3-4 tablespoons of water to the pan, cover, and steam for 3 minutes; remove the lid once the water has largely evaporated.
-
Add a little more oil and fry for an additional minute, tossing the dumplings to ensure even cooking.
-
Prepare dipping sauce by combining Chinese or balsamic vinegar with ginger shreds, or use a mixture of soy sauce and vinegar.