Pork Pot Stickers (with Dim Sum Dipper and Cranberry-Teriyaki Sauce)

If you read last week's Asian Braised Short Ribs with Cranberry-Teriyaki Sauce post, then you already know that the hot sauce exploded in my blender, all over me and most of the kitchen. In fact, I thought I got it all, but I'm still finding little spots of crusty, dried up sauce in the most unexpected places (it's like a way less fun Easter egg hunt). Anyway, if you think after that I was going to let even one precious drop of that sauce go to waste, you're crazy. So I made these potstickers to dip in it. As you'll see, I didn't follow all the directions in this recipe - I was definitely feeling a little surly (still pissed about the sauce debacle I guess). But I posted the recipe as is, for those of you in a better mood. But my potstickers still turned out great, plus I don't have any fresh cuts or burns and I still have both my eyebrows.

PORK POT STICKERS

Makes 30 potstickers

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*

1/4 cup canola oil

*Available at Asian markets, or in the refrigerated section of many supermarkets. If unavailable, substitute wonton wrappers and cut into 3 1/4-inch rounds.

accompaniments: dim sum dipper (see below) and cranberry-teriyaki glaze.

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1.      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.

2.      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.

3.      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.

4.      In large 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.

from Ming Tsai, Blue Ginger

scallions

cabbage

Only it's not nappa cabbage because I didn't have that, so I used
savoy. Also, I didn't do the step of salting it and waiting 30 minutes
and squeezing out the water because guess what, I didn't feel like it.
That, and I didn't read the recipe first and only had an hour to make these.
But guess what again, it didn't matter. The dumplings still came out great.

pork, scallions, carrot, ginger and garlic

unsalted, un-squeezed cabbage added

adding soy sauce to the egg

adding sesame oil to the soy sauce & egg

pouring the egg/soy sauce/sesame oil into the other stuff

filling all mixed

There weren't any gyoza wrappers at the store, so I used wonton
wrappers. Only I didn't cut them into rounds like Ming Tsai
told me to. I just left them in plain old squares.

filling on a wonton wrapper

folded over into a triangle

sides folded in

raw dumplings

pan frying

I also didn't cook these according to the recipe. Because
again, no time. So I simply pan fried them in a little oil.
Boom...cooked and delicious (nice and crunchy on the outside).

some flipped and golden

draining on paper towels

pork potstickers

DIM SUM DIPPER

Makes about 1 cup

2 tablespoons sambal

1/2 cup rice wine vinegar

1/2 cup soy sauce

1 teaspoon sesame oil

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Combine everything in a small bowl. Mix and use or store.

from Simply Ming by Ming Tsai

sambal (spicy chili sauce)

mixing with rice wine vinegar, soy sauce and sesame oil

dipping a potsticker in the dim sum dipper

The only problem was that none of the sambal chunks would stick
to the potsticker. So we poked a little hole in them and then spooned
the dim sum dipper inside. Another make-it-work moment.

CRANBERRY-TERIYAKI GLAZE

Makes about 2 cups

1/2 large red onion, sliced

1 1/2 teaspoons minced ginger

1/2 cup dried cranberries, such as Craisins

zest and juice of 1/2 orange

1/2 cup naturally brewed soy sauce

1 cup cranberry juice

1/4 cup sugar

3 tablespoons grapeseed or canola oil for cooking

kosher salt and freshly ground black pepper, to taste

1.      In a saucepan coated lightly with oil over high heat, sauté the onions, ginger and dried cranberries until soft, about 5 minutes.

2.      Add the orange zest and juice, naturally brewed soy sauce, cranberry juice, and sugar and bring to a simmer. Reduce by half over low heat, about 10 to 15 minutes.

3.      Immediately, transfer to a blender and blend until almost smooth, drizzling in oil (do not blend until super smooth, with small bits is preferable). Taste and adjust seasonings.

4.      Let come to room temperature, then transfer to a glass jar, seal and store in fridge for up to two weeks.

from Ming's Master Recipes by Ming Tsai

For cranberry-teriyaki sauce photos (including my
blender explosion and burnt wrist/arm), check out:
Asian Braised Short Ribs with Cranberry-Teriyaki Sauce

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