DIY Dumplings

In an effort to switch up more normal stir-fry routine this week, I made my first attempt at steamed pot stickers. Always a favorite of mine and never left off the the take out order, pot stickers are Asian dumplings filled with meat or vegetables that are steamed and sometimes finished off pan-fried. I decided to forgo the extra pan-frying calories and just steam them. This first attempt turned out fantastic and with how easy they were to make, I might be making these when I am waiting for the rest of my take out to come to the door. You can buy wonton wrappers in the produce section of your market, usually they are by the herbs. They keep well and you can fill them with anything you would like. I have even filled them with sweet Nutella and fried them to make a fried ravioli dessert. You could easily also fill the wrappers with ricotta and herbs, fold over in a triangle and cook just like fresh pasta. The possibilities are really endless, so I hope you try this recipe and then experiment in your own kitchen with your extra wrappers!

Steamed Asian Dumplings
Forks & Amusement 2010
makes about 12 dumplings

For dipping sauce:
1/2 teaspoon of sesame oil
2 scallions, diced
1/4 cup of soy sauce
1/8 cup rice wine vinegar
1/2 teaspoon of garlic chili paste or other hot sauce

Whisk ingredients together and set aside

For dumplings:
vegetable oil for brushing the steamer
1/2 lb ground pork
1 garlic clove, minced
1/2 teaspoon sesame oil
2 scallions, diced
1/2 teaspoon freshly grated ginger
1 teaspoon soy sauce
salt & pepper
1 egg lightly beaten in a small bowl
12 wonton wrappers

Turn on a steamer, or place a pot with a steamer basket on the stove with water. Brush the metal steamer with vegetable oil so dumplings will not stick. Bring water to a boil, then turn heat down to medium-low.

Place the pork, garlic, sesame oil, scallion, ginger, soy sauce, pinch of salt and pepper in a medium sized bowl. Combine the ingredients well, but lightly, using a fork.

Place a wonton wrapper on a cutting board, brush the edges with the egg. Place a heaping teaspoon (almost double) of the meat mixture in the center of the wrapper. Bring all four corners of the wrapper up and seal each side together forming a little pillow. Repeat until you have used all of the meat mixture.
Place the dumplings in the steamer and cook for 10 minutes, or until the meat mixture is firm and cooked through. do not crowd the dumplings as they will stick to each other. I had to make it in two batches.

To serve, pour a little of the dipping sauce into a small serving bowl for each plate along with the hot dumplings.


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