I LOVE pot stickers! They are delicious and bite sized dumplings (well, big bite sized) that dip perfectly. Now, there is a method to making them, but once you learn how to work with the won ton wrappers, you will be pumping them out in no time! We made these for dinner with some lo mein style noodles on the side but they are awesome at parties! Heres a little tip: You can make them a couple of hours ahead of time and keep them covered with damp paper towels or a damp kitchen towel.
Pork Pot Stickers
1/4 small head Napa cabbage or red cabbage, finely chopped (about 2 cups; 7 ounces)
3/4 teaspoon kosher salt, plus 1/8 teaspoon for seasoning
1/3 pound ground pork (not too lean)
1 tablespoon fresh ginger, minced (from 1/2-inch knob)
1 small carrot, coarsely shredded (about 2 tablespoons)
2 scallions, thinly sliced (about 1/4 cup)
2 cloves garlic, minced (about 2 teaspoons)
1 tablespoon soy sauce
2 teaspoons Asian (toasted) sesame oil
1/2 egg, lightly beaten
1/8 teaspoon freshly ground black pepper
30 gyoza (pot sticker) wrappers, from 1 (14-ounce) package* I used WON TON wrappers
1/4 cup canola oil
*Available at Asian markets, gyoza wrappers can also be found in the refrigerated section of many supermarkets. If unavailable, substitute won ton wrappers and cut into 3 1/4-inch rounds.
In large bowl, toss together cabbage and 3/4 teaspoon salt and set aside for 30 minutes. Transfer to clean dish towel or cheesecloth, gather ends together, and twist to squeeze out as much water as possible. Wipe bowl clean, then return cabbage to it. Add pork, ginger, carrots, scallions, and garlic and stir to combine.
In small bowl, whisk together soy sauce, sesame oil, and egg, then stir into cabbage-pork mixture. Stir in pepper and remaining 1/8 teaspoon salt.
On dry surface, lay out 1 won ton wrapper, keeping remaining wrappers covered with dampened cloth or paper towel. Spoon 1 1/2 teaspoons filling into center, then moisten around edge with wet finger. Pull all four corners to the center of the wonton and gently seal the 4 pleats and seal the pleats at the center by gently pinching to close any gaps. Place on baking sheet. Cover loosely with dampened cloth or paper towel. Form remaining dumplings in same manner.
In 10-inch, lidded, non-stick skillet over moderately high heat, heat oil until hot but not smoking, then remove from heat and arrange pot stickers in tight circular pattern standing up in oil (they should touch one another). Cook, uncovered, until bottoms are pale golden, 2 to 3 minutes. Add 1/2 cup water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned. Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. Using tongs gently remove pot stickers from pan and serve warm. We served ours with a mixture of 2 tablespoons soy sauce, 1/4 teaspoon sesame oil and then chili paste to taste if you like spicy.
Happy Mothers Day Weekend to all! Heres the menu plan for this week. This is my first week back for my summer semester at school so most of these recipes are easy peasy lemon squeezy. 🙂
