One of the best things I have learned from the Food Blog Circle & What's Cooking message board is that you really can make anything if you try. So many things I have been too intimidated to make. I, like many others, will find a recipe & say, oh that looks too hard, or I can't find those ingredients. Then I come across other women, like me, who have been successful at making this "difficult" items. So Cara & your Indian Food, Elly & The Greek Food, & this week, Shawnda & her pot stickers. Thanks for inspiring me & making me a better cook!
Potstickers with Orange Sesame Dipping Sauce
1/2 lb ground pork
1 Tbsp sesame oil
2 Tbsp soy sauce
1/3 cup chives
2/3 cup green onions
1 cup Napa cabbage, thinly sliced
2 cloves garlic, minced
Wonton wrappers (about 30)
1 Tbsp vegetable oil
1 recipe Orange Sesame dipping sauce, for serving (follows)
Cook the ground pork over medium heat until done*. Add the remaining ingredients (through garlic) and cook until the greens are wilted nicely. Let mixture cool just a bit and add it to the bowl of a food processor. Process the filling until it reaches the desired consistency.
Lay a wrapper on a flat, dry surface put a Tbsp of mixture in in the middle. Using your fingers or a pastry brush (save the dirty-dish sink space - use your fingers), wet the wonton wrapper surrounding the filling and fold the dumpling, pressing the seams together: bring two opposite corners to the center, bring the remaining corners to the center one at a time and press tightly.
Add oil to a skillet (a clean skillet) and add dumplings. Add 1/3 cup water to the pan and cover tightly. Remove from heat when the dumplings are golden brown on one side (about 4 minutes).
* I fear raw pork so I pre-cooked the filling. You can prepare the potstickers “raw” just be sure to adjust the cooking time.
Orange Sesame dipping sauce (measurements are approximate) 1 tsp sesame oil
2 Tbsp lite soy sauce
2 Tbsp chives
1 small clove garlic, minced
1/2 tsp sugar
2 Tbsp orange juice
Whisk together all ingredients, adjust seasoning to taste.
Now for my notes: I cooked the pork before too, I was not keen on it being raw, plus it was easier to process. This made a ton of potstickers & I still had filling leftover to make some more, I was just too tired. I added a little hot chile sauce to the dipping sauce for some extra spice!
This was perfect for my husband & I on a Saturday night. We had to both work later in the evening, so going out was really not an option.