Thursday, May 19, 2005

Pork-and-Chive Pot Stickers

Pork-and-Chive Pot Stickers (Adapted from Everyday Food)

For the dipping sauce

1/4 cup soy sauce
3 tablespoons rice vinegar
1 tablespoon minced peeled fresh ginger
2 teaspoons granulated sugar
1/4 teaspoon sesame oil

For the Pot Stickers

1/4 pound ground pork
1 tablespoon minced chives
1 1/2 teaspoons soy sauce
1 1/2 teaspoons dry sherry
1 teaspoon minced peeled fresh ginger
1/2 teaspoon sesame oil
1/2 teaspoon cornstarch
1 tablespoon water
20 wonton wrappers
2 tablespoons canola oil, divided

To prepare dipping sauce

In a small bowl, whisk together soy sauce, rice vinegar, ginger, sugar and sesame oil.

To prepare the Pot Stickers

In a medium bowl, stir together pork, chives, soy sauce, sherry, ginger, sesame oil, cornstarch, and water. Place a heaping teaspoon of pork mixture in center of one wonton wrapper (keeping the rest covered to prevent drying). Lightly wet edge of wrapper, fold over and press tightly to seal. Repeat with remaining filling and wrappers.

Bring a large pot of salted water to a boil. In two batches, cook dumplings in the boiling water until cooked through, about 3 to 4 minutes. Transfer to a plate with a slotted spoon, keeping them in one single layer.

In a large nonstick skillet, heat 1 tablespoon canola oil over medium-high. Add half of the boiled wrappers and cook until browned, about 1 1/2 minutes per side. Repeat with remaining oil and wrappers. Serve with dipping sauce.

Makes about 4 servings.

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  1. I love potstickers (or any dumpling.I always make twice what I need so I can have some in the freezer!

  2. Okay I have always wondered this and never felt brave enough to ask because I'm sure everyone knows but me, lol - Do you use raw pork or do you cook it first?

  3. Ed - Always best to make extra!

    Leigh Ann - I'm sure you are not alone in wondering! It is, in fact, raw meat. However, it does cook through during the process.