restaurants in our little town that we like. We had our wedding catered in '08 by a friend who owned the best Chinese restaurant in town, but the building burned down a few years later and she never reopened it. We've been without good Chinese food in town and the solution to that - make it ourselves.
While these are mildly time consuming, they're actually fairly easy to make. If two people can get together and make them, it makes it much faster. One person can be chopping vegetables while the other is adding them to the pork with the wet ingredients. Then during assembly time, one person can be scooping the mix onto the wraps while the other pinches and seals the dumplings. Team work!
We always have a ton of vegetables in our house, so we actually had a lot of the ingredients already and it didn't cost us much at all. If you have to buy all the vegetables and end up with leftovers, just chop it all up for a salad - we eat cabbage and vegetable salads all the time. Or soup would be another good option for the leftover cabbage, pepper, onion, carrot... man, you could make a killer soup!
I went old school for tunes with this recipe and pulled out X's "Nausea". I got to see them a few times in Chicago. I always think of John Doe (bass player) in the movie "Great Balls of Fire" as Winona Ryder's dad. I love that movie. It's so terrible and cheesy and awesome. -jen
PORK POT STICKERS (CHINESE DUMPLINGS)
Prep Time: about 45 minutes
Rest Time: 30 minutes
Cook Time: 6 minutes
Makes: about 80
- 1 pound ground pork
- 1 cup cabbage (Napa or green), finely chopped
- 1/2 cup carrots, shredded
We've been buying poblano peppers instead of bell peppers because
they're significantly cheaper and similar in flavour!
- 1/2 cup green onions, finely diced
- 1/3 cup bell pepper, finely diced
- 1/4 cup cilantro, finely chopped
- 4 teaspoons fresh garlic, minced
- 2 teaspoons fresh ginger, minced
- 2 tablespoons soy sauce
- 4 teaspoons toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons Sambal (Asian chili paste)
- 1 teaspoon fish sauce
- 1 teaspoon Chinese mustard (or Dijon mustard)
- 1/2 teaspoon ground black pepper
- 1 tablespoon corn starch (plus extra for dusting)
- about 80 round pot sticker/wonton wrappers
- oil for frying (vegetable, canola, peanut, etc)
- water for sealing and steaming
|Pork and vegetable mix|
Sprinkle a baking sheet lightly with corn starch and set aside. Have a small bowl of water for your assembly. I worked with 9 at a time on a cutting board, keeping the unused ones covered with plastic wrap so they don't dry out. Place 1 teaspoon of filling into center of wrapper. Wet edge of wrapper and fold over, crimping/pinching edges together to seal. Place pot sticker on the corn starched baking sheet.
(If you don't want to cook all 80 pot stickers, you can freeze them uncooked on the baking sheet for about an hour, then put in a freezer bag and freeze for later.)
In a large skillet (that has a fitted lid), heat 2-3 tablespoons of oil over a medium high heat. Add pot stickers to pan, one at a time, in a single layer. (In our 11" skillet, we could fit 18-20 at once.) Do not over-crowd. Fry for 2 minutes until light golden-brown. Add 1/3 cup of water, cover and steam for 2 minutes. Remove lid and continue to fry for another 2 minutes. If you do a second batch, just add more oil to the pan and let it get hot before adding your second batch and repeat.
Serve hot with dipping sauce (see recipe below).
|I like to put the veggies in, |
then pour the wet ingredients over them
- 1 tablespoon green onion, finely diced
- 1 tablespoon cilantro, finely chopped
- 2 teaspoons fresh garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon Sambal
- 1 teaspoon brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon fish sauce
- 2 tablespoons rice vinegar
- 1/2 cup soy sauce