You Will Enjoy Making These Pot Stickers for a Weekend Project
Lots of cuisines have variations of these crisp-on-one-side dumplings — gyoza in Japan and mandoo in Korea, to name just two. The combination fry-steam cooking method is somewhat miraculous if you’ve never tried it. They may be filled with pork, shrimp or other shellfish, vegetables, or a mixture of kimchi and whatever else, as the case is with mandoo. So once you get the knack, you can have some fun with your own filling combinations. No matter what, they should be immediately eaten right out of the pan.
Makes: 24 dumplings (4–8 servings)
Time: 30 to 45 minutes
- 8 ounces (1 cup) pork, chicken, or other meat
- ¼ cup chopped scallions
- 1 cup well-washed chopped leek (white and light green parts only) or chopped napa cabbage or bok choy
- 1 teaspoon minced fresh ginger
- 1 teaspoon rice wine or dry sherry
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 egg, lightly beaten
- Large pinch salt
- 1 teaspoon pepper
- 24 round dumpling skins
- Good quality vegetable oil, as needed
- Ginger scallion sauce
- Put the meat, scallions, leek, and ginger in a large bowl. Add the rice wine, sugar, soy sauce, sesame oil, egg, salt, and pepper, and mix gently but thoroughly.
- Put about 1 heaping tablespoon of filling in the center of a wrapper, then moisten the edge of the wrapper with water and fold over to form a semicircle. Press the seam to tightly seal. It’s best if there is no air trapped between the filling and the wrapper.
- Put the dumplings up on a lightly floured plate or wax paper. (At this point, you can cover the dumplings tightly and refrigerate for up to a day, or freeze for a couple of weeks; you can cook them from frozen in just a few minutes.)
- Coat a large skillet with a thin layer of vegetable oil and turn the heat to medium-high. When the oil is hot, put the dumplings, one at a time, into the skillet, leaving space between them (you will probably have to cook in multiple batches).
- Turn the heat down to medium, then cover and cook for about 5 minutes.
- Add ½ cup water to the skillet, recover and cook for another 2 minutes. Remove the lid, turn the heat to high, and cook until the water has evaporated, about 3 minutes.
- Remove the dumplings and serve right away with the dipping sauce.