Pork Belly with Double Dipping Sauce

This is one of the many recipes that is waiting in line to be shared.  Sometimes, I just wished that there are 72 hours a day or I could clone a few me!

Anyway, this is one of those that you can prepare ahead. You can serve it hot or as part of the steamboat. Or, you can eat it when it's cooled (room temperature).  I have not tried eating it cold or chilled though.

It is very easy to prepare, for both the meat and the dipping sauces.  I have shared this recipe a few years back but I'm reposting it here again with an additional dipping sauce. You can use store bought sauce if you want to.  However, if you do not want to keep so many bottles of sauces, then try making  just enough for one serving.  You can also use the dipping sauce for salads too.

Ingredients:

• 10 Thinly sliced (Shabu Shabu) Pork Belly
• 1/2 tablespoon Corn Flour
• 1/2 tablespoon Sake or another cooking wine
• 1 teaspoon Light Soy Sauce
• 500ml Water
• 1 teaspoon Salt
• Lettuce or others salad leaves

Ingredients for Sesame Dressing/Dip:

• 3 tablespoon Toasted white sesame seeds, grounded
• 2 tablespoon Mayonnaise
• 1 teaspoon White Vinegar
• 1 teaspoon Light Soy Sauce
• 1 teaspoon  Sesame Oil
• 1 tablespoon Dashi Stock (liquid type)
• 1 teaspoon Sugar

Ingredients for Plum Dressing/Dip:

• 5 Pickled Plum, rinsed, pitted and finely chopped
• 1/2 tablespoon Sake or other Cooking Wine
• 1/2 teaspoon Light Soy Sauce
• 1 teaspoon Sesame Oil
• 1 1/2 tablespoon Stock (Pork, Chicken or Vegetable)
• 1/2 tablespoon Sugar

How to do it:

1. Marinate pork with sake, light soy sauce and corn flour.
2. Boil water and season with salt.
3. Blanch pork piece by piece in the water. It just takes a few seconds for the pork to cook.
4. Place the pork slices to a previously boiled cool water to stop cooking.
5. Drain and set aside.
6. Mix all the ingredients together for individual dips till sugar melts and set aside.
7. Serve the pork slices with lettuce or your preferred salad leaves and both dipping sauce.

Note:

• The corn flour is used to make the pork velvety.  You can omit it if you wish.
• The dipping sauce can be make in advance and chill in the fridge.
• If you do not have dashi stock, you can use pork, chicken or vegetable stock instead.
• You can use lean pork instead of pork belly too.

{ Breakfast : Burger with Chicken in a Biskit }

This was today's breakfast.

I made the kids' favourite cheesy meat patties, this time with a folded slice of mozzarella cheese in it instead of the usual cheddar cheese.

This time I coat it with Chicken in a Biskit for extra flavour. The usual coating will be with panko for the crunch. You can use cream crackers too for a cheaper way.

If you like your meat patties real crunchy, you got to try using rice krispies!

From left to right: Meatballs coated with Panko, Cream Crackers and Rice Krispies.

{ Lunch : Pot Stickers }

Last night I fell asleep on the sofa. Woke up at 6.30am this morning. I didn't know what came over me but I just had this thought of making dumplings. I'm not craving for it. I just want to make it. Strange but I went to the wet market to get the ingredients anyway and it was raining!

I made the kids their breakfast and started making the dumplings. THEN I thought to myself, why not have pot stickers as lunch instead of dinner? So pot stickers it is for lunch. :P

It's a strange day for me.

Braised Noodle aka Lor Mee 卤面

Lor Mee is my daughter's favourite local food. I love it to, especially with raw garlic, pickled green chilli and lots of black vinegar!

During the olden days, it has shark's meat it in. Nowadays, to make is simple, beaten egg white is used instead. The recipe I'm sharing is not authentic but it's good enough for my family.

I added crispy fried bean curd skin and ready made Ngoh Hiang to it too.

Ingredients:

• 600g Yellow (flatten) Noodles
• 300g Pork Belly
• 2 Hard Boiled Eggs
• 2 Egg White or 2 Whole Egg, beaten
• Some Bean Sprout

Braising Sauce:

• 500ml Water
• 3 clove Garlic, smashed with skin intact
• 1 tablespoon Light Soy Sauce
• 1 teaspoon Dark Soy Sauce

Soup Sauce:

• 1.5 litre Pork Bone Stock
• 1 Star Anise
• 1/2 tablespoon Chinese 5-spice Powder
• 1/2 tablespoon Oyster Sauce
• 1 tablespoon Sugar or to taste
• Salt to taste
• Cornflour Mixture (thickener)

How to do it:

1. Combine ingredients for braising sauce together in a pot enough to cover the pork.
2. Add in pork belly and hard boiled eggs.
3. Bring to a boil and reduce to a simmer.
4. Braise for an hour till the pork is tender.
5. Remove the pork and cut into smaller pieces.
6. Remove the eggs and half them.
7. Retain the braising sauce.
8. Bring the bone stock to  a boil.
9. Add in the braising sauce, star anise and 5-spice powder.
10. Season with sugar and salt.
11. Thicken with cornflour mixture.
12. Turn off the heat and gently stir in the beaten egg white.
13. The soup sauce is ready to be used.
14. Blanch some noodles and bean sprout.
15. Drain and pour into a serving bowl.
16. Pour hot soup sauce over and top with pork belly, egg and other ingredients.
17. Serve immediately.

Note：

• You can use chicken stock instead of pork bone stock.

Pan Roasted Char Siew 叉烧

Last week I made Char Siew Rice during one dinner.  The kids are not fans of Char Siew so I make them something else.

The Char Siew was done using my Happy Call grill pan. However you can use any non-stick pan with a lid on. It's relatively quite easy to make but you have watch over it to prevent the char siew from burning.

I'm using the lowest heat I can get on my burner so I can roast the meat longer to make it tender without burning it. Have hot water on hand and if you find the sauce drying up, thin it by adding some hot water to continue cooking it.

This works well with ribs too. You don't really need an oven to do it. If you love to have ribs for this coming Christmas but do not have an oven, you might want to try this pan roasting method.

Ingredients:

• 500g Shoulder Butt Pork (pork with a bit more fats is preferred)
• 2 tablespoon Maltose
• 1 tablespoon Brown Sugar
• 1 tablespoon Hoisin Sauce
• 1 tablespoon Oyster Sauce
• 1 tablespoon Light Soy Sauce
• 1 tablespoon Cooking Wine
• 1 teaspoon Garlic Powder
• 100ml + additional 50ml Water

How to do it:

1. Combine all ingredients, except water, together.
2. Marinate for at least an hour.
3. Pour the marinate into the pan and add 100ml water.
4. Bring the sauce to a boil.
5. Add in the meat and cook on all sides first.
6. Reduce heat to low.
7. Cover the pan and continue cooking for 45 mins.
8. Turn the meat every 10 mins to coat it well with sauce as well as to prevent it from burning at the bottom.
9. Turn it more often when sauce reduced and starts to thickened. Add a bit more water if necessary to prevent the sauce from burning which will makes it bitter.
10. Remove the meat and set aside to let it cool before slicing it.
11. Add in the remanding water to thin the sauce.
12. You can use the sauce to drizzle over the char siew or rice.

Note:

• Do not replace maltose with sugar as sugar will turn hard when it's cooled, which in turn, makes the meat hard. If you do not have maltose, you can use honey instead.
• Amount of water added depends on how fast your sauce thickens. Every stove is different. Hence, the low heat/fire might be different. I have lower the fire on my stove to the lowest I can get.
• Happy Call Pan has a wider cooking area hence the sauce will dries and thicken faster. If you are using a smaller pot or pan, you might need to reduce the amount of water added at first. Please adjust accordingly.

Prawn Noodles in Soup (with Prime Ribs) 虾面汤

This is one of our favourite local noodles. I personally loves the rich prawn soup stock. I don't eat it as often as prawn is high in cholesterol especially since the heads are used to make the stock. However, I'll still eat it once a while.

To make the stock for this, you will need lots of prawn heads and shells. I will always keep the heads and shells when I buy prawns for my cooking.  Rinse and dab dry prawns first before peeling them. If you rinse the heads and shells later, you risk the roe, which will give the stock flavours, being rinsed away. Plus, you will have a hard time dabbing them dry.

Freeze the prawn heads and shells you collected and when you have enough, you can use them together to make stock as there's no way you will be able to get so much prawn heads and shells at one go.

I'm sharing here an update recipe of Prawn Noodles in Soup. Enjoy!

Ingredients:

• approximately 500g Prawn Heads and Shells
• 400g Prime Pork Ribs, blanched
• 2.5 litre Hot Water
• 4 clove Garlic, crush and chopped coarsely
• 12 medium to large Prawns
• a bunch of Kang Kong aka Water Spinach
• some sliced fishcake
• some Bean Sprout (I didn't add as my kids didn't like it)
• 600g Yellow (Round) Noodles

Seasonings:

• 2 tablespoon Fish Sauce
• 1/2 tablespoon Rock Sugar or Brown Sugar
• a few drops of Dark Soy Sauce for colour
• Salt and Pepper to taste

Optional Condiments:

• Fried Crunchy Pork Lard
• Shallot with Oil
• Chilli Powder

How to do it:

1. Heat 2 tablespoon oil in pot.
2. Saute garlic till fragrant.
3. Add in the prawn heads and shells.
4. Stir fry till the heads and shells turn red and you can smell the flavours.
5. If you have a potato masher, use it to press on the heads to help release more flavours. Use are wooden spatula if you don't have a masher.
6. Add in the hot water.
7. Blanch the prawns and set aside.
8. Return the heads and shells to the stock if you want to serve the prawns peeled.
9. Add in the pork ribs. (check out how the ribs will be like here.)
10. Reduce heat to a simmer and continue cooking for 2 - 3 hours.
11. Strain and return rib to the stock.
12. Add in the seasonings and the soup stock is ready.
13. To serve, blanch noodles and vegetables and set in a bowl.
14. Place prawns on top and pour soup stock over.
15. Garnish with condiments and serve.

Note:

• Soup stock serves about 4 to 5 portions.
• If you do not intend to eat the prime ribs, use normal pork ribs meant for making soup. You can use chicken carcass instead too.
• If no prime ribs are used, you may want to add some lean pork. Blanch them first and then cook it together with the prawns. Remove when it's just cooked and sliced for later use.

{ Breakfast: Mini Burger Set } 迷你汉堡套餐

This was for breakfast today.

I made Mini Cheesy Burger today. For the patties, I used minced meat, fish paste, crab stick and mozzarella cheese. The burger, using butter roll,  was with a sliced of cheese, some shredded cabbage with mayonnaise.

The side were simple egg roll, edamame beans and salad

What did you have for breakfast?

5-spice Pork Chop 五香猪排

If you think this dish here looked familiar, you are right. I was trying to do a replica of Din Tai Fung's Pork Chop (Fried Rice).

The end results weren't exactly what I'm looking for but my family gave me 2 thumbs up. They think it's close enough and they liked my version.

I'm using lean pork loin. If you like it with some fats, you can use other parts to make this too.

Ingredients

• 4 pieces Lean Pork

Marinade:

• 1/2 - 1 teaspoon 5-spice Powder
• 1 tablespoon Cooking Wine
• 1 1/2 tablespoon Light Soy Sauce
• 1 teaspoon Oyster Sauce
• 1/4 teaspoon Sugar
• 1/2 teaspoon Garlic Powder
• a sprinkle of Pepper
• 1 or 2 drop Dark Soy Sauce for colour (optional)

How to do it:

1. Use a mallet to tenderise the meat.
2. Add in the ingredients for the marinade to the meat.
3. Coat the meat well with the marinade and set aside for an hour.
4. Heat pan with 1-2 tablespoon oil, depending on how many pieces you are frying at the same time.
5. Pan fry one side for 1 to 2 minutes before turning over to cook on the the other side.
6. Turn and cook on the other side till just done.
7. Dish and serve.

Note:

• Oil splatter alert! ;) You might want to use Happy Call Pan or any pan with a lid when pan frying the meat.
• Do not over cook the meat as it will lose the moisture and turn tough.

Porridge with (Prawn and Pork) Meatballs 虾与肉圆粥

My daughter wasn't well in school yesterday and returned home earlier.

I changed the dinner menu and made some meatballs to go with porridge instead. The meatballs were springy and the kids like it so much, they kept asking for more.

I told them I will make meatball soup for them today.

Ingredients:

• 100g Minced Pork
• 130g Prawns Meat
• 1 Egg White
• 1/2 tablespoon Cooking Wine
• 1/2 teaspoon Garlic Powder
• 1 teaspoon Corn Flour
• 1 tablespoon Light Soy Sauce
• a pinch of salt
• a dash of pepper

How to do it:

1. Smash prawn and mince with knife till fine.
2. Mix minced prawn with minced pork.
3. Add in the rest of the ingredients.
4. Mix well with hands till mixture is sticky and paste-like.
5. Scoop some paste and drop into porridge or soup.
6. Cook till the float up to the surface.
7. Cook for another minute and they are done.

Note:

• Adjust the proportion of the meat on your preference.
• I prefer to just smash and mince the prawn so it's not too paste like. Then you will still be able to bite into bits of the prawns. Use a blender instead if you like.

Cheese Stuffed Pork Cutlet 芝士炸猪扒

This is the second dish that I prepared last Friday that I will be sharing the recipe.

In fact this, like the Pork and Vegetable Stew, is my old recipe which I'm trying to improve. Now the pork tasted better and you can fry it on it's own without cheese stuffed in it.

Ingredients:

• 250g Lean Pork, about 6 slices
• 3 slices Cheese, 1 for each Cutlet
• 1 Egg, beaten
• Plain Flour for dusting
• Breadcrumbs for coating
• Oil for deep frying

Seasonings:

• 1/2 teaspoon Garlic Powder
• 2 tablespoon Light Soy Sauce
• 1/2 tablespoon Mirin
• 1/2 tablespoon Sake or Chinese Cooking Wine
• 1/2 teaspoon Ginger Juice
• a dash of Ground Black Pepper

How to do it:

1. Pat meat dry with paper towel.
2. Tenderise and flatten the meat on both side with a meat mallet till the meat expand and thin.
3. Marinate the meat with seasonings for at least half an hour.
4. Cut cheese into half or to size to fit inside the meat. Keep the cheese away from the side as it will melt and sip through the meat when you fry.
5. Cover with another piece of meat.
6. Dust with flour.
7. Dip in beaten egg.
8. Coat well with breadcrumbs.
9. Deep fry till it turn golden brown.
10. Serve immediately, here with BBQ sauce.

Note:

• If you prefer more cheese, you can add another half a slice. I use 1 1/2 slices for my cutlet.
• Although we want to get the meat thin, try to be careful not to over do it till it's too thin as it may tear during frying causing the cheese to oozes out.
• If you would like to make plain pork cutlet without the cheese, just skip steps 4 and 5.

Pork and Vegetable Stew 土豆红萝卜炖肉片

This is one of the dishes that I prepared last Friday for dinner. This is one of my favourites as it is very easy to make.

I shared a similar recipe years ago but using beef. Here, I used pork instead. You can use pork or even chicken if you like. Though my husband prefers beef and I, pork with lots of vegetables.

I'm using thinly sliced (shabu shabu) meat as it helps cut down cooking time and it's easier for the kids to eat.

Ingredients:

• 150g Thinly sliced Pork, (shabu shabu Pork)
• 1 large Potato, skinned and chopped into chunks
• 1 Medium Carrot, skinned and chopped into chunks
• 1 Onion, wedged
• 1/2 tablespoon Mirin
• 1 tablespoon Sake
• 1 1/2 tablespoon Light Soy Sauce
• 1/2 tablespoon Sugar
• 1/2 teaspoon Hon Dashi Powder
• Salt to taste
• 250ml Water

How to do it:

1. Stir fry pork with a little oil till almost cooked.
2. Remove and set aside.
3. Add in the vegetables into the same pot used to cook the pork to stir fry.
4. Add in the remaining seasoning except for salt.
5. Bring to a boil before reducing heat into a simmer.
6. Simmer till vegetables are tender..
7. Return the pork back into the pot and continue to simmer for another 10 minutes.
8. Add salt to taste if necessary.
9. Serve with rice.

Note:

• You can use thicker slice meat too. However, add the meat together with the vegetable to cook so the meat will be tender enough.
• You can thicken the sauce with some corn flour as it helps make the meat velvety.

Steamed Spare Ribs with Fermented Black Bean 豆豉蒸排骨

This dish is one of my husband's favourite dim sum 点心 dish.

I do not know what restaurants do to make the spare rib so tender that it can almost slip off the bone but what I'm going to share with you is my unauthentic method of doing it. I'm sure the experts have their own brillant ways.

I know some people swear that corn flour will do the trick, ie; to get it soft and tender. I can tell you corn flour only helps make it velvety. It doesn't make the meat tender.  In order to make the meat tender, I use baking powder as a meat tenderiser. If you only have baking soda, you can use that too.

So, with the baking powder or soda, you can make tender meat even when cooking time is just only 10 to 15 minutes. This is a trick I learned from an uncle who runs a mix vegetable stall in a Kopitiam many years ago.

So get your baking powder/soda ready to make the tender and velvety Steamed Pork Ribs. :)

Ingredients:

• 200g Spare Ribs, ask the butcher to chop into smaller pieces for you

Tenderiser:

• 1 tablespoon Chinese Cooking Wine
• 2 teaspoon Baking Powder or Soda

Marinade:

• 1 teaspoon Fermented Black Bean (abt 7g), rinse and gently press to bruise them
• 1 1/2 teaspoon Oyster Sauce
• 1/4 teaspoon Sugar
• 1 to 1/2 teaspoon White Vinegar
• 1 clove Garlic, grated
• 1 tablespoon Water
• 1 tablespoon Cornflour
• 1 Red Chilli, de-seeded and cut
• 2 drops Dark Soy Sauce (for colour)
• a drizzle of Sesame Oil
• a pinch of Gourmet Chicken Powder

How to do it:

1. Pat dry spare ribs.
2. Add in tenderiser and coat well. You will see frizzing which is normal.
3. Set aside for 2 hours.
4. Rinse spare ribs and pat dry.
5. Add in marinade and mix well with spare ribs.
6. Marinate it for at least an hour.
7. Drain the spare ribs from the marinade
8. Place them onto a steaming dish. I separate them into 2 portion for steaming.
9. Steam for 12 mins or till done.
10. Serve immediately.

Seaweed in Pork Roll 紫菜猪肉卷

This is one of my husband's and son's favourite dish.

It's easy to do make and it's great that my son who doesn't like vegetable, enjoys this dish. Probably because it's deep-fry. :P

You can prepare this early and bring it out to deep-fry when you are ready to serve it. Oh, I shallow fry using a small saucepan so I don't use so much oil. You just have to turn it once.

Ingredients:

• 10 slices Shabu Shabu Pork Slices
• 10 slices Japanese Nori (seaweed)
• 1-2 pinch Salt
• 1/2 teaspoon Garlic Powder
• 1/2 tablespoon Light Soy Sauce
• a dash Ground Black Pepper (optional)
• 1 Egg, beaten
• Cornflour for dusting
• Panko or Breadcrumbs for coating

How to do it:

1. Dab pork slices dry and season with salt, pepper and garlic powder.
2. Place a slice of seaweed on top.
3. Start rolling from one end till completely rolled up.
4. Dust with cornflour, dip in beaten egg and coat with panko.
5. Deep fry till golden brown.
6. Drain on paper towel.
7. Serve with your favourite dipping sauce.

Pan Fried Ribs with Rosemary 迷迭香煎排骨

This is one of the earlier dishes I did using the Happy Call Pan (HCP). Again, this was 'hidden' away in the draft folder till now. :P  Age's catching up. I'll be 41 on my coming birthday. :o Memory is failing. :p

I haven't been using my HCP much lately. Just too lazy. I have been letting the oven do most of the work. Perhaps I should use the HCP to make this dish again.

If remembered correctly, the ribs done with the HCP was rather juicy as compared to using the oven. However, I usually oven grill the ribs with the onions. It adds the sweetness of the onions to the ribs. I'm unable to do so with the HCP as it will burn the onion. The onions here is served as a side. Please omit it if you don't like it. I love onions though. ;)

Ingredients:

• 2 Pork Ribs
• 1 teaspoon Minced Garlic
• 1 sprig Fresh Rosemary or 1/2 teaspoon Dried Rosemary
• 1/2 Onion, sliced
• Salt and Pepper to taste

Marinade:

• 2 teaspoon Cooking Wine
• 1/2 teaspoon Light Soy Sauce
• 1 teaspoon Minced Garlic
• a pinch of Salt
• a dash of Pepper

How to do it:

1. Add ribs to marinade.
2. Set aside and let it marinate for 20 mins.
3. In the pan, heat 1 tablespoon oil.
4. Add in onions and half of minced garlic.
5. Saute fragant and onions are soften.
6. Season with salt and pepper.
7. Side aside.
8. Using the same pan, place the ribs and sprinkle rosemary over.
9. Covered the pan and cook for 2 mins on each side on medium low heat till just done.
10. To have the ribs more charred and brown, turn up the heat a little and pan fried each side well, uncovered.
11. Remove and serve with onions.

Note:

• Time required to cook the ribs depends on how thick/meaty the ribs are.
• You can use any cooking wine you like.

Stuffed Tofu Puff 酥炸豆腐包

This is one of the sides we like. It's juicy on the inside and crunchy on the outside.

The tofu puff helps to trap the oil during deep-frying so the inside is not oily and at the same time, the outside is crunchy.

I usually deep fry it twice so the outside is more crunchy. I will fry it before hand and when it's time to serve, I will deep fry it for just a little while again to make it more crunchy on the outside.

Ingredients:

• 10 small Tofu Puff
• 100g minced pork
• 100g fish paste
• 200g prawn, smashed
• a dash of Pepper
• 1 tsp sesame oil
• 1/2 tsp salt or to taste

How to do it:

1. Cut on a side of the tofu puff and gentle separate the inside.
2. Carefully turn the tofu puff inside out and set aside.
3. Mix all the ingredients together.
4. Stuff the inverted tofu puff with the mixed meat.
5. 'Tear' out some of the dried tofu on the tofu puff to cover the opening so the meat will not be exposed.
6. Deep fry till golden brown.
7. Drain on paper towel.
8. Serve.

Note:

• If you want the outer tofu puff to be more crispy, deep fry it again. This time deep fry it it in a shorter time to dry it.
• I didn't minced the prawn into paste-like as I like to still bite into it. It makes the filling has more bite to it.
• You can add in chopped waterchestnut in the filling for crunch.

Pot Stickers 锅贴

I have been craving for Pot Stickers for a while and decided to make some myself. I could find the usual dumpling skin I used to make Pot Stickers. I bought normal round wanton skin instead.

My son likes it so much he requested I made it again; 3 days in a row! My husband wants soup so I cooked the dumplings with Chicken Broth and Pot Stickers become Dumpling Soup.

Ingredients:

• 250g Minced Pork or Chicken
• 300g Prawns, shelled, devein and diced
• 3 Waterchestnut, skinned and diced
• 50g Chive, chopped
• Wanton Skin or Gyoza Skin

Seasonings:

• 1/2 tablespoon Fish Sauce
• 1/2 tablespoon Chinese Cooking Wine
• 1 teaspoon Light Soy Sauce
• 1 teaspoon Sesame Seed Oil
• 1/2 teaspoon Ginger Juice (grate ginger and squeeze for juice)
• 1/2 teaspoon Garlic Powder or 2 clove Garlic, grated till paste like
• 1/2 teaspoon Chicken Powder (optional)
• a dash of Pepper

Dipping Sauce:

• 2 tablespoon Black Vinegar
• 1 teaspoon Light Soy Sauce
• 1/2 teaspoon Sesame Seed Oil
• 1/2 teaspoon Ginger Juice

How to do it:

1. Mix all ingredients, except Wanton Skin, with seasonings well.
2. Preferably to set aside for half an hour before you start making the dumplings.
3. Prepare dumpling as shown in the instruction video at the end of this post.
4. Heat pan with a teaspoon of oil.
5. Place pot stickers in pan and close.
6. Pan fry 2 side for 30 seconds each. You can skip this step if you like.
7. (On the 3rd side) Add 3-4 tablespoon chicken stock or water, cover pan to let cook for 5 minutes or till stock is dry.
8. Dish and serve with dipping sauce.

For Dumpling in Soup:

1. Have 2 pots ready, 1 filled with water and 1 teaspoon salt and the other with Chicken Stock.
2. Bring the pot with water to a boil and the pot with chicken stock to a simmer.
3. Place dumpling in the pot of water and cook for a minute.
4. Remove and place the dumplings into the pot with Chicken Stock.
5. Bring the pot of dumplings to a boil.
6. Add salt to salt.
7. Pour into a bowl, drizzle with sesame seed oil and serve with spring onion.

Note:

• If you are using a regular flying pan, you will just need to have a cover and cook a minute or 2 longer.
• Traditional Pot Sticker are fried only on one side, I like it slightly brown on the other 2 sides, hence I did Step 6. You can skip that if you like.

All ready to be cooked.