Yunnan cheese/Rubing (or paneer, halloumi)Cut into rectangles approximately 7 by 5 centimeters9 pieces (7 ×5 cm rectangles)
Pork, thinly slicedAbout 4mm thick, nine pieces total120 g
Salt1/8 tsp
Sugar¼ tsp
CornstarchFor marinating pork1/8 tsp
Five-spice powder¼ tsp
Soy sauce½ tsp
Shaoxing wine½ tsp
Yunnan ham (or Spanish or Italian prosciutto)If using Yunnan ham, blanch in simmering water for 1 minute first9 slices
Egg white2 whole
Cornstarch (for egg slurry)
25 g
Oil (lard or schmaltz preferred)¼ cups
Cilantro leaves (garnish)Optional~9 leavesest.
Steps
1
Cut the cheese into 9 rectangles approximately 7 by 5 centimeters and set aside.
2
Thinly slice the pork into 9 pieces about 4mm thick. Marinate with salt, sugar, cornstarch, five-spice powder, soy sauce, and Shaoxing wine. Mix well and let sit for at least 20 minutes.
3
If using Yunnan ham, blanch in simmering water for about 1 minute, then drain and soak. Prosciutto can be used directly from the package.
4
Prepare the egg white slurry by mixing 25 grams of cornstarch with 2 egg whites, stirring patiently until no lumps remain.
5
Mix about one-quarter of the egg white slurry with the marinated pork. Dip each cheese piece into the remaining slurry to coat, lay on a plate, and dust lightly with dry cornstarch.
6
Layer the marinated pork over the cheese, dust with a bit more dry cornstarch, then coat with another layer of egg slurry.
7
Press a ham slice onto the top of each potsticker package to secure it.
8
Heat about 1/4 cup of oil (lard or schmaltz preferred) in a wok or pan over medium heat. Carefully place the potstickers in and slowly fry for about 8 minutes until they begin to turn golden, adjusting periodically for even cooking.
9
Flip and cook the ham side for another 2 minutes or so. If needed, flip once more to ensure even browning. Remove when golden.
10
Transfer to a serving plate and optionally garnish each potsticker with a dampened cilantro leaf.
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