'Cheese Potstickers' (乳饼锅贴)

Ingredients

• 200 g Paneer (or Halloumi) (cut into nine 7 × 5 cm rectangles; can substitute Halloumi for a richer flavor)
• 120 g Pork Tenderloin (thinly sliced about 4 mm thick into nine pieces)
• 0.125 tsp Salt (for pork marination)
• 0.25 tsp Granulated Sugar (for pork marination)
• 30 g Cornstarch (1/8 tsp for marination, 25 g for egg‑white slurry, extra for dusting)
• 0.25 tsp Five‑Spice Powder (for pork marination)
• 0.5 tsp Soy Sauce (for pork marination)
• 0.5 tsp Shaoxing Wine (for pork marination)
• 100 g Yunnan Ham (or Prosciutto) (thinly sliced; if using Yunnan ham, blanch 1 min in simmering water, rinse, and soak)
• 2 large Egg Whites (about 60 g total; whisk with cornstarch for slurry)
• 60 ml Vegetable Oil (or Lard/Schmaltz) (≈¼ cup; use lard for authentic flavor, otherwise any high‑smoke‑point oil)
• 9 leaf Fresh Cilantro Leaves (one leaf per potsticker for garnish)

Instructions

1. Prepare the Cheese Wrapper

   Cut the paneer (or Halloumi) into nine rectangles roughly 7 cm by 5 cm.

   Time: PT5M

2. Slice and Marinate the Pork

   Thinly slice 120 g pork into nine pieces about 4 mm thick. In a bowl combine 1/8 tsp salt, 1/4 tsp sugar, 1/8 tsp cornstarch, 1/4 tsp five‑spice powder, 1/2 tsp soy sauce, and 1/2 tsp Shaoxing wine. Add the pork, toss to coat, and let marinate for at least 20 minutes.

   Time: PT25M

3. Prepare the Ham

   If using Yunnan ham, blanch the slices in simmering water for 1 minute, then rinse and keep in a bowl of cold water until needed. If using prosciutto, no preparation is required.

   Time: PT5M

4. Make Egg‑White Slurry

   Whisk together 25 g cornstarch and the two egg whites until smooth and free of lumps.

   Time: PT3M

5. Assemble the Potstickers

   Divide the slurry into two portions. Coat each cheese rectangle with the slurry, then dust lightly with dry cornstarch. Place a slice of marinated pork on top, dust again with cornstarch, and drizzle a little more slurry. Finally, press a slice of ham onto the top. Repeat for all nine pieces.

   Time: PT10M

6. Pan‑Fry the Potstickers

   Heat ¼ cup oil in a wok or skillet over medium flame. Arrange the assembled potstickers flat‑side down (cheese side) and fry for about 8 minutes, turning the pan occasionally for even browning. Flip and fry the ham side for another 2 minutes, then check the cheese side; if not golden, flip once more for 1 minute.

   Time: PT12M

   Temperature: Medium flame

7. Garnish and Serve

   Transfer the potstickers to a serving plate and place a fresh cilantro leaf on each.

   Time: PT2M

Nutrition Facts

Calories

660

Protein

38 g

Carbohydrates

12 g

Fat

44 g

Fiber

0 g