Pork Potsticker Recipe
Gung Hay Fat Choy! Chinese New Year is this Tuesday, February 1st and it’s the Year of the Tiger. It is traditional to serve symbolic foods on the Lunar New Year, such as potstickers, which symbolize riches and prosperity. This recipe is made with pork, but you can use ground chicken or turkey instead. Potsticker wrappers can be found at your local grocery store, usually in the produce section. Serve with a tasty dipping sauce, and enjoy!
This recipe is from our co-worker, George Marzo, and his father, who both enjoy spending time in the kitchen cooking together.
1 tsp white peppercorns
4 cloves garlic
2 tablespoons chopped ginger (~l-inch piece)
3.5 cups napa cabbage (chopped)
2 cups finely chopped carrots
½ tsp table salt
1lb (45Og) ground pork (preferably not lean)
1 tsp toasted sesame oil
1 1/2 Tbsp soy sauce
1 ½ tsp dashi powder (optional; if not using add 1 tsp more soy sauce)
2 tsp sugar
1 Tbsp tapioca starch or cornstarch
½ cup chopped garlic chives or 3 finely chopped green onions
1 package dumpling wrappers (40-50 pieces)
1. Separate the white and green part of napa cabbage leaves. Finely dice the white ’’stems" and finely chop the leaves, keeping them separate.
2. In a wok or a large skillet over medium heat add a tablespoon of oil and the garlic paste. Saute until aromatic; about 2 mins.
3. Add napa cabbage STEMS ONLY and carrots and turn the heat up to medium high. Add 1/4 tsp of the salt and cook until soft and translucent; about 4-5 minutes.
4. Add the cabbage leaves and cook for another 2-3 minutes until wilted and there’s no pooling liquid. Remove from heat and spread it all out on a plate to cool quickly.
5. While the cabbage cools, combine pork, the remaining 14 tsp salt, soy sauce, dashi powder, sesame oil, tapioca starch, and sugar, and knead with your hands for at least 5 mins. After kneading it should look smooth and pasty.
COOK THE DUMPLINGS:
1. In a nonstick skillet (I love Swish Diamond), add a little oil to thinly but thoroughly coat the bottom. Turn the heat on to medium high, and without waiting for the pan to get hot, go ahead and arrange the dumplings on the pan in a circular pattern. You can pack them pretty close together and fill the pan completely, but not so much that they are squished.
2. Fry the dumplings for about 3-5 minutes or until the bottoms are well browned.
3. Turn the heat down to medium and add about 1/4 cup of water (it will splatter) and then close the pan with a tight fitting lid. Steam for about 3 minutes (5 mins if cooking from frozen) until cooked through. Once done, you can either use tongs to arrange them on a plate, OR if you're fancy, you can put a plate upside down on top of them pan and flip the whole pan onto the plate and serve the dumplings crispy side up. Enjoy!
- Tags: Recipes
- Nancy Leoni