Merry Christmas to all that celebrate and happy eat Chinese food and go to the movies to the rest.
I’m back today with one more dim sum recipe and a little soy vay giveaway to kick off the week! When out for dim sum after seeking out the cart with pork buns, the next thing on my list are dumpling. Any kind will do, shumai, jiaozi, and potstickers. Oh and if you are at the right place, you might even end up with soup dumplings. . .mmmm. . .
See I told you, I love my dim sum. So back on track, I figured I’m venturing into dumpling making for the first time, let’s do something simple – potstickers.
Unlike the bao I made yesterday, you can knock a good amount of these puppies out in about an hour. By picking up some pre-made wonton or gyoza wrappers, you save an amazing amount of time.
I had a little fun when folding and tried out a few different ways to crimp the dumplings, but a simple fold-over works just as well.
All the filling goodness
- 1lb ground pork
- 1 cup (about 4-5 leaves) finely chopped napa cabbage
- 2 scallions, green and white parts finely chopped
- 2 tablespoons ginger, finely minced
- 3 garlic cloves, finely minced
- 1 tablespoon cornstarch
- 3 tablespoons soy sauce
- 1 teaspoon rice wine vinegar
- 2 teaspoons toasted sesame oil
- ½ teaspoon white pepper
- 1 package of wonton or gyoza wrappers
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons rice wine vinegar
- 1 scallion, chopped (green parts only)
- a dash of white pepper
- In a mixing bowl, combine the ground pork, napa cabbage, scallions, ginger, garlic, cornstarch, soy sauce, rice wine vinegar, sesame oil and white pepper. Mix well with a spoon or your hands.
- Lay the wonton out flat on your cooking surface and spoon 1 to 1½ teaspoons of the filling. You want to be sure not to overfill the wontons or they will burst when cooking.
- Fill a small bowl with water and with your finger, moisten 2 of the edges of the wonton. Fold over to form a triangle and press down. If you like you can crimp the edges when folding over.
- Continue with remaining wonton wrappers and filling.
- Once all the dumplings are ready, take a non-stick pan over medium heat and add about ½ tablespoon of oil. Place the potstickers flat side down and cook for about 2-3 minutes.
- Have a cover for the pan nearby, pour about ⅓ cup water into the non-stick pan to steam the dumpling and immediately cover.
- Cook until the water has evaporated and you have a nice crust on the bottom of the potstickers.
- In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, scallions and white pepper.
- Serve with cooked potstickers.
These potstickers freeze really well, so if you don’t plan on cooking them all right away, lay them flat on a baking sheet and freeze. Once completely frozen transfer to a freezer bag to store for at least 3 months.
Giveaway details: One (1) bottle of Hoisin Garlic Asian Glaze and Marinade and One (1) bottle of Toasted Sesame Dressing and Marinade. It is open to U.S. Residents Only and will run from Monday, December 24,2012 to Sunday, December 30, 2012 at 11:59 EST. I will announce one (1) random winner on Monday, December 31st. Please be sure to include a way for me to contact you via email when entering.
How to Enter:
- Required Entry: Leave a comment with your favorite type of dim sum or dumpling!
Additional Entries (not required, but will give you more chances to win) please leave a comment after completing each task.
- Like The Girl In The Little Red Kitchen on Facebook
- Follow The Girl In The Little Red Kitchen on Pinterest
- Like Soy Vay on Facebook (please no comments about the giveaway on their page)
- Follow The Girl In The Little Red Kitchen on StumbleUpon and Stumble this post!
Good luck to everyone who enters!FTC Disclosure: Soy Vay sent me a samples to review, all opinions in this post are of my own. No monetary value was exchanged.