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