Pork Pot Stickers
Potstickers are some of the most common forms of dumplings, found everywhere from Chinese restaurants to the frozen aisle of the grocery store. Typically two to three bite dumplings with a thick and soft wrapper that becomes crispy after cooking, they can be filled with cabbage and carrots for a vegetarian version or with ground pork for a meat version and sometimes shrimp.
Although menus might still be confusing, the basics of potstickers vs. dumplings are that they are both doughs on the outside and vegetable or meat filling on the inside. Potstickers are just a slight twist on what most people think of dumplings – that they're crispy on the outside due to how they're cooked. Dumplings are either steamed or boiled, whereas potstickers are fried and then steamed.
A typical dipping sauce is made with soy sauce and hot chili oil. See recipe for Dumpling Dipping Sauce. Most dipping sauces served with dumplings are soy sauce based.
Pork Pot Stickers
by Ming Tsai, Epicurious | December 2006
Chef Ming Tsai created this recipe for Epicurious's Wine.Dine.Donate program. Serve the potstickers with his Dim Sum Dipper and Cranberry-Teriyaki Glaze.
FMM: We made these and they were not bad, although I have to say they were a lot of work. I made homemade dumpling wrappers. While potstickers are usually served with a soy sauce based dipping sauce, I would like to look for a dipping sauce where the main ingredient is not soy sauce. Of those we tried, the one we liked the best was the Dumpling Dipping Sauce made with hot chili oil and quite a bit of rice vinegar. The other one we tried was the Sesame Dipping Sauce with much less vinegar.
When we made Vietnamese Summer Rolls, there were two Vietnamese sauces we liked that maybe we should try: Ellie Krieger's Vinegar Dipping Sauce and Peanut Dipping Sauce.
1/4 small head Napa 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* (or homemade dumpling wrappers)
1/4 cup canola oil
Accompaniments: Dim Sum Dipper and Cranberry-Teriyaki Glaze.
*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 gyoza wrapper, keeping remaining wrappers covered with dampened cloth or paper towel. Spoon 1 1/2 teaspoons filling into center, then moisten halfway around edge with wet finger. Fold moisture-free half of wrapper over moistened half to form open half-moon shape. To seal, using thumb and forefinger of one hand, form 6 tiny pleats along unmoistened edge of wrapper, pressing pleats against moistened border to enclose filling. Moistened border will stay smooth and will automatically curve in semicircle. Stand dumpling, seam-side up, on baking sheet and gently press to flatten bottom. Cover loosely with dampened cloth or paper towel. Form remaining dumplings in same manner.
FMM: I made homemade wrappers and found them a bit difficult to work with. I found rolling about 4 of them out and letting them sit a few minutes worked best. Then I flipped them over and patted then back into shape (the filling will be put on the side that had been down). I picked one up and put the water on for the seal and added the filling. I then had to set it down and pinched the dough together in the half moon shape with the crimped side pointing up. I tried to crreate a wavy edge on the crimp; in no way would I be able to make the folds.
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. Invert large plate with rim over skillet. Using pot holders, hold plate and skillet together and invert skillet. Remove skillet and serve pot stickers warm with Dim Sum Dipper and Cranberry-Teriyaki Glaze.
FMM: I found that I had to move the potstickers around when I first put them in to ensure even browning. The water cooked away in about 7 minutes and then only a couple more before they looked good and golden.
Makes 30 potstickers
Shrimp Dumplings (potstickers)
from https://damndelicious.net/, Adapted from Taste and Tell
1 pound shrimp, peeled, deveined and diced
8 ounces ground pork
1 cup shredded green cabbage
2 green onions, thinly sliced
1 tablespoon freshly grated ginger
1 teaspoon sesame oil
1 teaspoon mirin
Kosher salt and freshly ground black pepper, to taste
36 2-inch won ton wrappers
2 tablespoons vegetable oil
Soy sauce, for serving
In a large bowl, combine shrimp, pork, cabbage, green onions, ginger, sesame oil, mirin, salt and pepper, to taste.
To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper.
Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
Heat vegetable oil in a large skillet over medium heat. Add dumplings in a single layer and cook until golden and crisp, about 2-3 minutes per side.
Serve immediately with soy sauce, if desired.
Yield: 36 dumplings
