Every New Year’s Eve for many years my family would go to a Chinese restaurant called New Peking. This place is amazing; best almond chicken you can get. We wouldn’t just go there on New Year’s, but New Year’s meant we got to order pot stickers. There is something so delightful about hot little pork dumplings (that sounds a little inappropriate, but I am going with it) served with a fantastic spicy sauce that makes my mouth water just thinking about it. That, and for me and my family, it was a once in a year experience…until now. Thanks to my exposure therapy, I can make and have pot stickers whenever I want!
As with the eggrolls and Kung Pao chicken, I went to Use Real Butter for a recipe. I followed this one almost exactly, actually, which is rare for me. I added some garlic (of course) and I made little adjustments here and there for the dipping sauce. I love spicy, but my boyfriend does not, so I have to temper myself with some of the ingredients. Making your own dough is a little time consuming and you need to be patient with rolling them out. Next time I make these, I will make a concerted effort to roll the rounds out thinner. But other than that I was delighted with these pot stickers and eating them felt like New Year’s Eve.
Pork Pot Stickers
Adapted from Use Real Butter
1 lb ground pork – I am sure you can replace this with chicken or turkey
4 large napa cabbage leaves, minced
3 stalks green onions, minced
7 shitake mushrooms, minced (if dried – rehydrated and rinsed carefully)
1/2 cup bamboo shoots, minced
1/4 cup ginger root, minced
2 tbsps minced garlic
3 tbsps soy sauce
2 tbsps sesame oil
2 tbsps corn starch
Note: You will want to double this for the amount of filling listed – I just tend to use leftover pork filling for soup meatballs. A single batch of dough will yield about 40 dumplings depending on size you make each one.
2 cups all-purpose flour
1/2 cup warm water
flour for work surface
2 parts soy sauce
1 part red wine vinegar
A few drops of sesame oil
Chili garlic paste – adjust this to your desired spice level
1 tbsp minced ginger
1-2 tbsp minced garlic
2 tbsps minced green onion
1 tsp sugar
1. Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use.
2. Make the dough:
- In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch.
- Knead the dough about twenty strokes then cover with a damp towel for 15 minutes.
- Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders.
- On a floured surface, cut the strips into 3/4 inch pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking. Leave the centers slightly thicker than the edges, this was harder than it sounded for me.
3. Place a tablespoon of filling in the center of each wrapper and fold the dough in half, sealing the edge along one side using a fork.
4. To pan fry:
- Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden.
- Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low.
- Let the dumplings cook for another 2 minutes then remove from heat and serve.
5. For Dipping Sauce: combine all ingredients and mix well with a fork or whisk
6. Serve immediately with dipping sauce
Alternate Cooking Instructions:
To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.
To steam: Place dumplings on a single layer of napa cabbage leaves or on a well-greased surface and steam for about 6 minutes.
To freeze: Assemble dumplings on a baking sheet so they are not touching. Freeze for 20-30 minutes until dumplings are no longer soft. Place in ziploc bag and freeze for up to a couple of months. Prepare per the above instructions, but allow extra time to ensure the filling is thoroughly cooked.