Tuesday, November 8, 2011

Pork Scallion Pot Stickers

It's been a while hasn't it!?!?!?  My kitchen and I haven't been spending much time together lately... Mostly because I spend my time shuttling back and forth between the bf's house and social engagements with my girlfriends.  I might have time to cook one night a week at my house... and that seems like a lot of work to get groceries and cook myself a meal.  I've been eating a lot of lean cuisines lately to bridge that gap.

I am over the moon with these pot stickers.  The recipe makes a lot of dumplings, so it's good to freeze for leftovers.

Pork-Scallion Pot Stickers (as adapted from Food & Wine)
  • 1/2 pound ground pork
  • 2 cups finely chopped green cabbage
  • 1 cup thinly sliced scallions (about 5 large)
  • 1 1/2 tablespoons minced fresh ginger
  • 3 garlic cloves, minced
  • 2 shiitake mushrooms, stems discarded and caps finely chopped
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce, plus more for dipping
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground white pepper
  • 1 package round gyoza wrappers
  • 1 cup water
In a bowl, mix all the ingredients, except for wrappers and vegetable oil. 

Mush it all together.  Though you might want to... No taste testing... this is raw pork people.  

Fill each wrapper with about 1 tablespoon of filling.  Don't overfill.  Then use water/vegetable oil to draw a circle around the outer edges of the wrapper.  Fold over to make half circles and press closed.

Like so.

These can either be steamed or fried.  In the name of science, I tried both.  However, I liked the fried ones way better.  I steamed in a steamer for about 4 minutes each side.  Make sure you flip after four so that the dumplings don't stick to the bottom of the steamer.

Or you can fried them up in a few tablespoons of EVOO.  About three minutes on either side.  Just make sure the pork is cooked all the way through.

I think this recipe made about 60 dumplings for me.  I froze them on a cookie sheet, separately, and then put into a tupperware.  This was to ensure the didn't all freeze up together in a giant dumpling mess.