Chinese Pot Sticker Dumplings
Chinese Pot Sticker Dumplings
Throughout the world, there are dumplings everywhere but nowhere is the dumpling more popular than in China. And of all the assorted dumplings available, the simple pot sticker is the most common. Originating in Shanghai, the two Chinese characters that illustrate them, “wor tip,” translate as pot stick. In other areas of China such as Beijing and Guangzhou they are translated as “little dumpling. “A bit of folklore suggests that these dumplings were created by accident when an Imperial chef, making dumplings, forgot them on his stove, and they burned on one side. The chef, fearing punishment, admitted no mistake but said that he had created a new dish. Dumplings symbolize abundance and wealth for the coming year when served in the Chinese New Year’s as they are made in large amounts and, when fried golden, represent coins. Like perogy’s these stuffed dumplings may take some effort to make, but get the family together sitting around a table and the chore is made easier.
It’s a great way to get the family involved. and is surprising how each dumpling takes on the personality of it’s creator. The best thing is that it brings families closer together and help is always hard to find making dinner. The round pot sticker wrappers are commercially made and are commonly called Shanghai Dumpling wrappers. Similar to wonton wrappers, but they are thicker and best to be used.
3/4 pound Napa Cabbage, cut into 1/2-inch pieces
10 ounces ground pork or ground poultry
2 green onions, finely chopped
6 dried Chinese mushrooms, soaked in hot water until soft, stem removed, then coarsely chopped
2 tablespoons finely chopped bambooshoots
2 teaspoons sugar
11/2 tsp minced ginger
2 tsp soy sauce
2 tsp sesame oil
1 medium egg, beaten
1 tbs oyster sauce
2 tbs corn starch
1/8 tsp white pepper
36 round pot sticker wrappers
3 tbs canola oil
1 cup chicken stock
Makes 36 dumplings
In a large pot bring a quart of water with 1 teaspoon salt and 1/2 teaspoon baking soda to a boil. Add the Napa cabbage and blanch for one minute. Remove cabbage and immerse into ice-cold water; drain well. Squeeze the cabbage in paper towels to dry thoroughly. To make the filling combine the Napa cabbage, pork and all the other ingredients except for the wrappers, vegetable oil and water. Mix thoroughly. Place in a shallow bowl and refrigerate, uncovered, for 2 /4 hours so the flavours merge.To make the pot stickers, place about a tablespoon of the filling in the centre of a pot sticker wrapper. Brush the edges of the wrapper with water, fold in half, and press the edges together to seal. Set the pot sticker on the work surface, seam side up, and press lightly to form a flat bottom. Cover with a linen towel to keep from drying out.
Heat a non-stick skillet over medium-high heat until hot. Add one tablespoon of the canola oil to coat the bottom of the pan. Add a dozen of the pot stickers, seam side up, and cook until the bottoms are golden brown, about three to four minutes. Add 1/3 cup of the chicken stock, cover; reduce the heat to low, and cook until the stock is absorbed, about three minutes. Remove from pan. Repeat with remaining pot stickers.
Spicy Soy Dipping Sauce
- 6 tbs dark soy sauce
- 3 tbs light soy sauce
- 3 tbs Chinese black vinegar or balsamic vinegar
- 1 tbs finely chopped ginger
- 1 green onion, finely chopped
- 3 tbs Worcestershire sauce
- 2 tsp pure sesame oil
- 2 tsp chili garlic sauce
Mix all the ingredients together in a bowl until well combined. Store refrigerated.