Pork + Scallion POTSTICKERS
My husband and I pretty much made Molly Yeh's Chicken Potsticker recipe from her book, but then tweaked it slightly with a different ground meat and more seasonings. To prove how much we loved them: we made 20 dumplings and polished off 20...sooo...yeah these are pretty freakin' delightful.
makes: 20 potstickers
FOR THE DOUGH
FOR THE FILLING
1 pound ground pork (80/20)
1/2 tsp salt
black pepper, to taste
2 tsp sugar
1 tsp ginger (we squeezed it from a tube, oops)
3 tsp soy sauce
2 tsp rice vinegar
4 scallions, minced
1/3 c. beef broth
FOR THE DIPPING SAUCE
1/4 c soy sauce
2 tb rice vinegar
3 tsp toasted sesame oil
2 scallions, minced
2 tsp sugar
red hot pepper flakes, optional
1/2 tsp sesame seeds
TO MAKE THE DOUGH
1. In a large bowl, combine the flour and salt. Slowly pour in the boiling water while stirring, until you have a coarse meal mixture. Stir in the cold water to form a dough.
2. Knead dough on a floured surface (adding more flour as necessary) until you have a smooth dough. Transfer to a clean bowl, cover it with a damp towel, and let the dough rest for about 20 minutes while you make the filling.
3. After it's rested, roll out the dough on a floured surface and use a 4" circle cookie cutter to cut out perfectly round dumpling wrappers.
TO MAKE THE FILLING & DIPPING SAUCE
1. In a large bowl, combine all filling ingredients.
2. In a small bowl, combine all soy sauce ingredients.
1. Scoop out 1 tablespoon of filling and place it in the center and fold over the dough to seal the edges. (If you want to get all fancy and pleat the edges, there are a ton of how-to videos online. Or you can invent your own way. The important part is, they all taste the same!)
2. Place molded dumplings on a floured sheet pan until they are ready to be cooked.
3. Bring a large pot of salted water to a boil over medium high heat. Next to it, heat a few tablespoons of oil in a frying pan over medium heat.
4. Boil dumplings for 4 minutes, remove with a slotted spoon (allowing excess water to drip off), and then transfer them to the frying pan.
5. Once the bottoms of the potstickers are browned, pat off any excess oil with a paper towel and then enjoy with soy sauce!