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Pan-Fried Potstickers锅贴

Name: Pan-Fried Potstickers
Total time: 50 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 30 Dumpling/egg roll wrappers; 1 lb Ground pork; 2 cups Cabbage; 3 Scallions; 1 tbsp Ginger; 5 tbsp Soy sauce; 1 tsp Sesame oil; 2 tbsp Olive oil; 1 tbsp Rice vinegar

A 4-serving recipe with a 50-minute beginner workflow, exact seasoning and visible checkpoints.猪肉与卷心菜包进饺子皮，先煎再焖，底部焦香，馅心须完全熟透。

Time时间: 50 min分钟
Serves份量: 4
Level难度: Easy简单
Steps步骤: 5
Ingredients食材: 9

BEGINNER FIELD GUIDE新手做饭说明书

Before you turn on the heat先备齐，再开火

Tools used:用到厨具：用到廚具：Utensilios:사용 도구：

These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。

Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
Finely chop 2 cups napa or green cabbage; squeeze out water in a clean towel. Mince 3 scallions and 1 tbsp ginger. Mix 1 lb / 450 g ground pork with the cabbage, scallions, ginger, 2 tbsp soy sauce and 1 tsp sesame oil. Have 30 round dumpling wrappers under a damp towel, a small bowl of water, and a floured tray. Dip: 3 tbsp soy sauce + 1 tbsp rice vinegar.2杯大白菜或卷心菜切碎，用干净毛巾挤干。3根葱、1大匙姜切末。1磅（450克）猪肉末与白菜、葱、姜、2大匙酱油、1小匙香油拌匀。30张圆饺子皮盖湿布，备一小碗水和撒粉的托盘。蘸汁：3大匙酱油+1大匙米醋。

Tick every item before you start cooking.确认每项准备完成，再开始做饭。

Ingredients食材

Dumpling/egg roll wrappers饺子皮/春卷皮30
Ground pork猪肉末1 lb磅
Cabbage卷心菜2 cups杯
Scallions葱3
Ginger生姜1 tbsp大勺
Soy sauce酱油5 tbsp大勺
Sesame oil香油1 tsp小勺
Olive oil橄榄油2 tbsp大勺
Rice vinegar米醋1 tbsp大勺

Method做法

Put 1 tbsp filling in the center of a wrapper, wet half the edge, fold into a half-moon and pinch 4–5 pleats; repeat for all 30 dumplings.
皮中间放1大匙馅，半边沾水，对折成半月，捏4–5个褶；共包30个。这一步不用开火，约需20–25分钟；每个都封紧，看不到馅。
No heat · 20–25 min不开火 · 20–25分钟
Every dumpling is sealed with no filling showing.每个都封紧，看不到馅。
Common mistake & quick fix容易错在哪，怎么补救
If a wrapper tears, put a second wrapper over it. Wash hands after raw pork.破了就再包一张皮。碰生猪肉后洗手。
Heat 1 tbsp oil in a 30-cm nonstick skillet with a lid; set 15 dumplings flat-side down and fry.
30厘米带盖不粘锅热1大匙油，平底朝下摆15个，煎。使用中火，约需2分钟；底部金黄。
Medium · 2 min中火 · 2分钟
Bottoms are golden brown.底部金黄。
Common mistake & quick fix容易错在哪，怎么补救
If they brown in under 1 minute, lower the heat.不到1分钟就焦了就调小火。
Pour in ⅓ cup water (stand back, it spits), cover and steam.
倒入⅓杯水（人退后，会溅），盖盖焖。使用中火，约需6–7分钟；水收干，切开一个馅达160°F (71°C)，无粉色。
Medium · 6–7 min中火 · 6–7分钟
Water is gone and a cut-open dumpling filling reads 160°F (71°C) with no pink.水收干，切开一个馅达160°F (71°C)，无粉色。
Common mistake & quick fix容易错在哪，怎么补救
If below 160°F (71°C), add 2 tbsp water, cover 2 more minutes.未到160°F (71°C)就加2大匙水再盖2分钟。
Uncover and fry until the bottoms crisp again; repeat steps 2–4 with the other 15.
揭盖煎至底再变脆；剩下15个重复第2–4步。使用中火，约需1分钟；底部酥脆，能离锅。
Medium · 1 min中火 · 1分钟
Bottoms are crisp and release from the pan.底部酥脆，能离锅。
Common mistake & quick fix容易错在哪，怎么补救
Stuck? Wait 30 seconds more and loosen with a thin spatula.粘住就再等30秒用薄铲铲开。
Serve with the soy-vinegar dip.
配酱油醋蘸汁上桌。约需1分钟；每盘都是脆底锅贴配蘸碟。
No heat · 1 min不开火 · 1分钟
Each plate has crisp-bottomed dumplings and a dip bowl.每盘都是脆底锅贴配蘸碟。
Common mistake & quick fix容易错在哪，怎么补救
Freeze extra uncooked dumplings on the floured tray, then bag; cook from frozen with 2 extra minutes of steaming.多的生饺放撒粉托盘冷冻后装袋；冷冻直接煎，焖时多2分钟。

Know your ingredients认识食材

Ingredients explained食材讲解

Dumpling/egg roll wrappers饺子皮/春卷皮
Spring roll wrappers (wheat) fry crisp; keep covered with a damp towel so they don't dry out.春卷皮（小麦）炸后酥脆；用湿布盖着防止变干。
Ground pork猪肉末
A little fat keeps fillings juicy; choose ~20% fat for dumplings and meatballs.带点肥才多汁；饺子、丸子选约两成肥。
Cabbage卷心菜
Cheap, crunchy, vitamin C and K. Heavy, tight heads keep for weeks.便宜爽脆，含维C和维K。选沉、紧实的，能放好几周。
Scallions葱
Whites for cooking, greens for garnish. Regrow roots in a glass of water.葱白下锅，葱绿点缀。根泡水能再长。
Ginger生姜
Warming, aids digestion. Choose smooth, taut skin; scrape peel off with a spoon.温性、助消化。选表皮光滑饱满的；用勺子刮皮最方便。
Soy sauce酱油
Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
Sesame oil香油
Toasted sesame oil is for finishing, not high-heat frying; seeds add crunch. Store oil in a cool, dark spot.烤芝麻油用于出锅提香，不宜高温炒；芝麻粒增加口感。香油避光阴凉存放。

Cookware厨具

Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
30-cm nonstick skillet with lid, thin spatula, floured tray, food thermometer30厘米带盖不粘锅、薄铲、撒粉托盘、食品温度计

Make it a balanced meal营养搭配建议

This is a side — pair with a lean protein (roast chicken, salmon) and one green vegetable for a full plate.这是配菜——搭一份瘦蛋白（烤鸡、三文鱼）和一份绿色蔬菜，凑成完整一餐。

Herb Roast Chicken & Vegetables香草烤鸡配蔬菜

Lemon Herb Baked Salmon柠檬香草烤三文鱼

Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。

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