Pot Stickers

By Chef_Madel

These crispy bundles pack an incredible amount of taste. Prepare in advance or make the filling, then recruit friends to convivially assist in filling and shaping the dumplings. Thai red curry paste is extremely hot and the green paste is slightly less fiery

Ingredients

• Pot Stickers:
• 4 to 5 tbsp (60 to 75 ml) peanut or other vegetable oil, divided
• 1 lb (500 g) lean ground pork
• 1 tsp (5 ml) Thai red or green curry paste
• 1 clove garlic, minced
• 1 tbsp (15 ml) finely grated fresh ginger
• 3 to 4 oz (90 to 125 g) shiitake or cremini mushrooms, thinly sliced
• 1 cup (250 ml) julienned or grated carrot
• 1/4 tsp (1 ml) salt
• 1 cup (250 ml) unsweetened coconut milk
• 3 green onions, thinly sliced
• 8 large fresh basil leaves, Thai or regular, shredded
• One 1 lb (500 g) pkg dumpling wrappers
• Dipping Sauce:
• 1/2 cup (125 ml) seasoned rice wine vinegar
• 1/4 cup (50 ml) plum sauce
• 1/4 cup (50 ml) very finely grated carrot
• 1 tbsp (15 ml) finely grated fresh ginger
• 2 tbsp (25 ml) finely chopped fresh coriander

Details

Servings 48

Preparation

Step 1

1. Heat 1 tbsp (15 ml) oil in a large frying pan over medium heat until hot. Saute pork until lightly browned. Stir in curry paste, garlic, ginger, mushrooms, carrot and salt. Pour in coconut milk. Gently boil uncovered for 8 to 10 minutes until sauce is almost gone. Stir in green onions and basil. Cool.

2. To make dumplings, place a heaping teaspoon pork mixture in center of each wrapper. Moisten wrapper edges with water. Fold in half, encasing filling, and pinch edges to seal. Place dumplings, sealed edges up, on large try. Loosely cover with plastic wrap as you work. (Remaining unfilled wrappers can be wrapped airtight and frozen.)

3. Half-fill a deep frying pan or shallow saucepan with water. Bring to a boil over high heat. Drop in a dozen dumplings; cook for 1 minute. Remove with a slotted spoon; drain. Repeat until all dumplings have been cooked. Refrigerate in a single layer, covered, for up to 2 days or freeze.

4. Combine rice wine vinegar, plum sauce, grated carrot, ginger and coriander.

5. Heat 1 tbsp (15 ml) oil in a nonstick skillet over medium-low heat (or coat a regular skillet with cooking spray before heating, as pot stickers live up to their name). Add about a dozen dumplings, frilly-side up. Saute 10 to 15 minutes or until hot and golden on underside; repeat as needed. Serve hot on a warmed platter with dipping sauce.