Exotic Chinese dumplings made with ground pork, cabbage, ginger and green onions enclosed in a homemade wonton wrapper. These pot stickers are so delicious and after getting the hang of folding the dough, so easy to make! Impress your friends at your next dinner party by making these potstickers for an amazing appetizer or main course. Not having a dinner party? No problem! You can freeze these filled dumplings up to a month. No need to thaw, just steam dumplings 7-8 minutes instead of 6!
Exotic Chinese dumplings made with ground pork, cabbage, ginger and green onions enclosed in a homemade wonton wrapper.
Yield: 30 dumplings
For the Pot Stickers
8 ounces finely shredded napa cabbage (3 cups)
1 tablespoon kosher salt
8 ounces ground pork
2 tablespoons minced fresh ginger
1 scallion, thinly sliced
2 teaspoons soy sauce
2 teaspoons dry sherry
1 teaspoon kosher salt
1/2 teaspoon sugar
3 cups all-purpose flour
3/4 cup water
1/2 teaspoon table salt
2 tablespoons sesame oil, divided
1/2 cup water
For the Chile Garlic Oil Dipping Sauce:
1/2 cup peanut oil
6 dried red chile peppers, crushed
1 garlic clove, peeled
Combine cabbage and 1 tablespoon of salt; let sit for 30 minutes. Rinse and squeeze cabbage dry. Combine with pork, ginger, scallion, soy sauce, sherry, 1 teaspoon salt, and sugar in a large bowl.
Form 2 teaspoons of pork mixture into a ball and place on a baking sheet. Cover and refrigerate at least 30 minutes.
In a medium bowl, stir together flour, water, and 1/2 teaspoon salt with a fork. Knead dough until all flour is Incorporated.
Divide dough into three balls. Cover with plastic wrap and allow to rest for 30 minutes.
Roll out one ball of dough on a lightly floured surface until dough is 1/8 inch thick. Using a 3 1/2 inch round cutter, cut dough into 8 to 10 rounds. Cover rounds with plastic wrap. Repeat to roll and cut the remaining dough into rounds.
Shape dough circles around chilled pork mixture. To form a triangle fold place mixture into center of dough. Lightly pinch edges of dough to divide circumference of circle into thirds ( at 12 o’clock, 4 o’clock, and 8 o’clock positions.) Using your fingers, bring rounded edges of the dough together, encasing the filling and creating three equal sides. Use your fingers to firmly press the open rounded edges together to seal the dumpling. Place filled dumplings in a floured baking sheet.
In a saute pan over high heat, heat 1 tablespoon sesame oil. Place half the dumplings in pan. Reduce heat to medium.
Pan-fry dumplings 3 minutes. Slowly add 1/4 cup water, cover pan, and reduce heat to low. Steam for 6 minutes. Uncover pan, raise heat to medium-high, and cook until bottoms are crisp, 3 minutes. Repeat with remaining dumplings.
To make dipping sauce, heat ingredients over medium-low heat until garlic begins to brown. Transfer oil to small bowl. Allow to come to room temperature before using.
Source: Cuisine at Home, April 2009