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Pork and Vegetable Potstickers

Pork and Vegetable Potstickers

Skill Level:

Medium

Ingredients

  • Filling
  • 1 cup Shanghai bok choy (or 2 ¾ cups Napa Cabbage (Sui Choy), cut into ½” strips, tightly packed
  • ½ pound regular ground pork
  • 2 tsp sesame oil
  • 2 green onions, finely sliced
  • 1 ½ tsp ginger juice (ginger grated and squeezed for juice)
  • 1 tsp rice wine
  • 1 Tbsp oyster sauce
  • 1 tsp light soy sauce
  • 1 ¼ tsp salt
  • 3 tsp sugar
  • pinch of white pepper
  • 1 ½ Tbsp cornstarch
  • Dumpling Wrappers
  • 2 cups all purpose flour
  • 1 tsp salt
  • 1 ½ cups very hot water
  • * Or substitute 2 packages round dumpling wrappers
  • Dipping Sauce
  • ¼ cup light soy sauce
  • 2 Tbsp water
  • 2 tsp sugar
  • 2 tsp rice vinegar
  • 1 tsp sambal chili paste (optional)

How to Make It

Marinate the filling:

Bring four cups of water to a boil with two tablespoons of the salt. Add bok choy leaves and allow the water to return to a boil. This takes about a minute. Drain bok choy and run cold water over until cool. By hand, squeeze excess water from bok choy.

In a large bowl, mix the bok choy with remaining filling ingredients. Mix thoroughly until well blended. To test the mixture for taste, bring a small amount of water to a boil and drop the filling in until cooked. Re-adjust seasoning with soy sauce, ginger juice, salt, etc. if necessary. Refrigerate filling for four hours or overnight, covered.

Make the wrappers:

Place dry ingredients in a mixing bowl. Boil water and then let it sit for one minute to cool slightly. Pour in hot water and stir until a soft dough forms. If the dough is too sticky, add a little extra flour. Form the dough into ball and cut into quarters.

Roll out to approximately ½ inch thickness and cut into one-inch pieces. Roll each piece out, forming a circle until very thin.

Make the potstickers:

The wrappers should be at room temperature. Work with one at a time, keeping the others under a damp towel. Keep a bowl of water beside you to wet the edges of the wrapper. Place one teaspoon of the mixture in the center of the circle. Lift up the edges of the circle and pinch five pleats up to create a pouch to encase the mixture. Moisten the inside edges with water. Pinch the two sides together.

Repeat with remaining filling and wrappers. Place each potsticker on a cookie sheet lined with parchment paper or dusted with cornstarch. You may freeze them at this point. Once frozen you may transfer them to a freezer bag or airtight container.

To cook dumplings:

Pan fried from frozen or fresh: (just reduce cooking time by one to two minutes if fresh)

Heat a nonstick skillet until very hot. Add one tablespoon vegetable oil. Place a single layer of dumplings and fry two minutes, or until the bottoms are golden brown. Turn heat down to low. Add half cup water. Cover and cook six to seven minutes or until the water is absorbed. Repeat with the remaining dumplings.

Boiled from frozen:

Bring a large pot of water to a boil with heaping tablespoon of salt. Add dumplings, being careful not to overcrowd pot. Stir to prevent sticking. Boil for eight – ten minutes or until the filling is cooked (Test one by breaking it open. The pork will still appear pink because of the marinating process, but should be slightly firm). Drain and serve with dipping sauce.

Dipping sauce:

Heat ingredients till sugar is dissolved. Served warm or cold. Hint: Store bought sweet chili sauce is a great alternative.

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