Dumplings: San Xian Potsticker

 https://omnivorescookbook.com/recipes/san-xian-potsticker-with-pork-shrimp-and-shiitake-mushroom

The Secret to Creating Moist Fillings

• Choose ground pork that contains 20 to 30 percent fat. The fat keeps the filling juicy and moist. A cut of meat that is too lean won’t work well in traditional Chinese style potstickers and dumplings.
• Blend water into the meat before adding other solid ingredients. This adds extra moisture to the texture of the potstickers. Do not add too much water. An excessively runny filling will be difficult to wrap.
• Add a small amount of oil after blending in the water. The oil will lock the moisture within the ground pork while marinating. You can then start to prepare the other ingredients and chop the veggies.
• Always blend vegetables into the filling right before wrapping the potstickers. The salty seasoning will draw the moisture out of the veggies and cause the filling to become watery. This recipe only uses green onion, but you should apply this rule to all potstickers and dumplings.
• Drizzle a few drops of sesame oil into the filling at the end. This will add very nice aroma to the finished potstickers.