Pork Potstickers with Soy-Chili Dipping Sauce
These hot little bites are simple to prepare and they offer a typically exotic Asian flavor. We are using ground pork to make them, along with Chinese hives, eggs, ginger, and seasonings. You can either mince the ginger and add that (a bit less perhaps) or else soak it in water to make ginger water and add as much of that as you need, so you get a potsticker filling in a nice, paste-like consistency. Add a little liquid at a time and keep stirring.
There are various ways of folding wontons and potstickers, but one of the simplest is getting them into a half moon shape. Make sure you do not overfill these because you do not want them leaking their filling out in the skillet. To seal them, wet the edges of the wrappers and simply squeeze them together. They will stay shut. Then you need to fry them until they are golden brown, adding some water to the pan so they are both fried and steamed. That is what makes potstickers characteristically soft on one side and crispier on the other. Serve these hot with the dipping sauce.
The dipping sauce can be whisked together while the potstickers are cooking. You will need soy sauce, chili oil, sesame oil and sesame seeds, and then perhaps add a little stock or water. These make a nice treat before the entrée comes out if you wanted to serve them at the table. Alternatively you could serve these as finger food or offer them at a buffet. If they cool down a bit that is alright – warm is just as good as hot, and you do not want anyone to burn their mouth anyway. Once you have made a batch of these you might want to experiment with other fillings, such as ground chicken with Thai basil rather than the pork and chives for example.
- 1 inch root ginger
- Water, as needed
- 1 lb ground pork (not too lean)
- 2 eggs
- 10 oz chopped Chinese chives
- 2 teaspoons vegetable oil
- 2 teaspoon salt
- 1 teaspoon white pepper
- 1 package round dumpling wrappers
- 1 tablespoon soy sauce
- 1 teaspoon chili oil
- 1 teaspoon sesame oil
- ½ teaspoon salt
- 1 tablespoon stock or water
- 1 teaspoon roasted sesame seeds
- Chop the ginger and soak it in cold water to make ginger water.
- Now mix the pork with eggs, chives, ginger water, salt, and pepper until paste-like.
- Add a teaspoon of oil then keep mixing.
- Let this paste sit for 5 minutes.
- Put some of it in one of the wrappers then wet the wrapper edges with water and press together to make a moon shape.
- Repeat with the rest of the filling and wonton wrappers.
- Brush a skillet with oil and add the dumplings but do not let them touch.
- Fry one side until golden brown, then sprinkle some water into the pan and put the lid on for 10 seconds.
- Flip the potstickers occasionally, removing them from the skillet when golden brown.
- Combine the dipping sauce ingredients and serve the potstickers with the dip.
Potstickers are really easy to make. You simply need to prepare your filling, aiming for a paste-like consistency so it is easy to enclose, then fill your dumpling wrappers and cook them in a skillet. You can then whisk together the ingredients for our dipping sauce, or feel free to substitute another dipping sauce if you want, and serve them together. This makes a delicious little snack before the entrée comes out, and everyone will love the authentic Asian flavors these potstickers offer. You can assemble these an hour or so ahead if you want, and keep them refrigerated under a damp cloth, then cook them when your guests arrive.
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