Pork Pot Stickers
This recipe makes 45 pieces servings Enjoy them as is, or with a little soy sauce or Chinese red or black vinegar for dipping. You'll need at least 45 wrappers, and you can freeze any leftovers. –
Ingredients
- ⅓ lb (151 g) bok choy, (about 3 leaves), halved crosswise
- 1 lb (454 g) lean ground pork
- 1 tbsp (15 mL) oyster sauce
- 1 tsp (5 mL) cornstarch
- 1 tsp (5 mL) soy sauce
- ¼ tsp (1 mL) pepper
- ¼ tsp (1 mL) sesame oil
- 1 pinch salt
- 1 egg, beaten
- 1 pkg (1 lb/450 g) round dumpling wrappers
- 2 tsp (10 mL) vegetable oil
Instructions
- In small pot of boiling lightly salted water, cook bok choy until tender, 4 to 5 minutes. Drain and let cool; squeeze out excess liquid. Thinly slice and place in large bowl.
- Add pork, oyster sauce, cornstarch, soy sauce, pepper, sesame oil, salt and half of the egg; mix to combine.
- Mix 1 tsp water into remaining egg; brush over edge of 1 of the wrappers. Place rounded 1 tsp pork mixture on centre of wrapper. Fold over to match edges, pinching gently to seal and pressing lightly to flatten bottom.
- Place, seam side up, on waxed paper–lined baking sheet; cover with damp towel. Repeat with remaining wrappers and filling. (Make-ahead: Refrigerate, loosely covered with damp towel, in airtight container for up to 24 hours. Or freeze in single layer, about 2 hours; transfer to airtight container and freeze for up to 3 weeks. Cook frozen, adding ½ cup water and 4 minutes to cooking time.)
- In large nonstick skillet and in 2 batches, heat oil over medium-high heat; fry pot stickers, seam side up, until bottoms are light golden, about 1 minute. Pour in enough water to come ¼ inch (5 mm) up side of pan. Cover and reduce heat to medium; cook, without turning, until translucent and almost no liquid remains, 5 to 6 minutes.
- Uncover and increase heat to medium-high; cook, turning to brown all sides, until no liquid remains, 5 to 6 minutes.
- Additional information :
- Change It Up
- Round dumpling wrappers are thicker than square wonton wrappers, but you can use either.
- Source : Canadian Living Magazine: June 2012