Ginger and Pork Pot Stickers

From the Oregonian Newspaper
Ginger and Pork Pot Stickers
Ginger and Pork Pot Stickers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    T soy sauce

  • 1/2

    tsp dark sesame oil

  • 1

    tsp cornstarch

  • Freshly ground black pepper

  • 10

    oz. ground pork

  • 1

    oz. fresh ginger, peeled and finely grated

  • 2

    scallions, chopped finely

  • 36

    round dumpling wrappers or gyoza skins

  • 2

    tsp vegetable oil

  • 1/4

    c water

Directions

In a bowl, whisk together the soy sauce, sesame oil and cornstarch. Season with pepper, add the pork, ginger, and scallions; mix thoroughly until the ingredients are well combined. Cover the bowl and refrigerate to allow the flavors to develop, about 2 hrs. Place a dumpling wrapper on a clean work surface. Center a heaping teaspoon of pork filling on top. Dampen your fingertip with water and run it along the edge of the wrapper. Fold the wrapper in ½ so it looks like a crescent and pinch to seal. (be sure to press out any air pockets.) Gently press the rounded side of the dumpling onto the work surface to flatten it, so it sits nicely with the pinched side facing up. Repeat this process until you have formed 36 dumplings. As each dumpling is finished, place it on a plate with plastic wrap to cover so it does not dry out. In a nonstick skillet, heat the oil over med-high heat. Pan-fry the dumplings, pinched sides up, until the bottoms are golden brown, about 2 min’s. Add ¼ c water, place a lid on top and steam the pot stickers until the water has almost completely evaporated. Remove the lid and allow the water to evaporate completely and the dumplings to continue crisping, 1 to 2 min’s more. Serve immediately with dipping sauce. Basic Dipping Sauce: ½ c soy sauce ¼ cup unseasoned rice vinegar 1 T thinly sliced scallions 1 ½ tsp peeled and finely chopped fresh ginger In a small bowl, stir together all ingredients. After adding scallions and ginger, let stand about 15 min’s at room temp to allow flavors to blend. Stir again and serve with pot stickers.

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