This recipe is adapted from the Strawberry and Pinot Noir Jam in The Preservation Kitchen by Paul Virant, 10 Speed Press, 2012. I like to keep an eye on the temperature of my jam as...
There's something inherently satisfying about making dumplings.
It's a rhythmic process. Fill. Seal. Crimp. Repeat.
The fact that it's almost as easy to make 100 of them as it is to make 20 also makes them a great party food or something to tuck into the freezer for later. They're quick to reheat and very satisfying--call it insurance for a lazy weeknight.
The fact that they happen to be good luck is a plus.
Sure, you can buy readymade pot stickers, but why miss out on the fun of making them yourself? Not to mention the obvious bonus of being able to pronounce all the ingredients you put into them. Bring your kids into the kitchen and let them help with the process--it's hands-on and only slightly messy!
Feel free to tweak the filling to your tastes. We love a spicier filling, but you may have a more sensitive palate. You may also prefer to use ground chicken or even soy crumbles--go for it. This recipe is your oyster.
2 pounds ground pork
4 garlic cloves, minced
A 1-inch piece of fresh ginger, peeled and minced
¼ cup minced raisins or dried apricots
1 cup minced cilantro sprigs
2 scallions, minced
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons oyster sauce
1½ teaspoons chili paste
1½ teaspoons toasted sesame oil
About 75 round wonton wrappers
Brush the edges of the wrappers with:
1 egg, beaten
Assemble in batches so the egg does not dry out. Place a rounded teaspoonful of filling in the center, fold over, and press the edges together. Cook in small batches in a large pot of boiling water, 7 to 8 minutes; set the boiled pot stickers aside to drain. Heat in a wide skillet:
1 tablespoon peanut oil
Sear the pot stickers until browned on the bottom, adding more oil as necessary. Serve with:
Pot Sticker Dipping Sauce (see recipe below)
Pot Sticker Dipping Sauce
Makes about 1 cup
Bring to a boil:
1/2 cup rice wine vinegar
1/4 cup mirin
1/4 cup soy sauce
Juice of 1/2 lemon
2 cloves garlic, minced
3 scallions, thinly sliced
1 teaspoon toasted sesame oil
Let cool slightly and transfer to a bowl for dipping.