Saturday, December 24, 2011

Weekend Cook: Potsticker Dumplings

Potsticker Dumplings
These are NOT gluten-free.  I bought a new nonstick pan to make them that will only be used for wheaty things.

 Pork Potsticker Dumplings
Makes 40
Serves 10-12

1 lb. Ground Pork
¼ cup Carrot, grated
¼ cup Red Onion, minced
¼ cup Green Onion, minced
1 Egg White
1 TB Sunflower Oil
1 TB Sriracha
1 TB Tapioca Flour (or cornstarch)
4 Cloves of Garlic, microplaned
1/2 Tsp. Black Pepper
1/2 tsp. Salt

1 pkg. Won Ton Wrappers

Water or Chicken Stock
Cookie Sheet Pan
Chili Oil
Sesame Oil

Nonstick saucepan with cover
Two wet kitchen towels


Combine first eleven ingredients and microwave a test piece to adjust the seasoning.  Refrigerate for half an hour to let the flavors combine.

Steaming Dumplings

Place a wet towel on wrappers and formed dumplings to prevent them from drying out.  Fill a small bowl with water and ready a plate or cookie sheet to place finished uncooked dumplings.

Wet individual wrappers with fingers dipped in water. Center a portion of filling, about ½ to ¾ tablespoon per dumpling on the wrapper. Seal tightly pressing any air pockets outward.  Cover with a wet towel.

Pork Potstickers

Cook Dumplings:

Heat a nonstick pan over medium-low heat.  Add potstickers and cook until bottoms are brown (about 2 minutes).  Reduce heat to low and add enough water or stock to come ¼ inch up the side of the pan. Cover for 7 minutes.

Uncover and increase temperature to medium-low.  Cook until liquid has evaporated and potstickers are browned underneath (3-5 minutes).

Serve immediately.
Potsticker Dumplings
Tip #1: Uncooked dumplings can be cooked in a steamer lined with cabbage leaves for 15- 20 minutes (or until filling is no longer pink) .

Tip #2: These dumplings are seasoned for salt, and require only a few drops of sesame oil and chili oil to complement them.   If you prefer soy sauce, omit the salt from this recipe.