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Chinese: Potsticker Dumplings

Source of Recipe

From "Mad Hungry: Feeding Men and Boys" by Lucinda Quinn


Recipe Introduction

"Like most things wrapped in dough, this is a friendly, go-to choice. The variations on dumpling fillings and shape are endless, and it is surprising how easy these are to make at home. Start with a large batch, freeze it, and you'll always have a quick snack, appetizer, or meal ready in about 8 minutes. Dumpling wrappers (Chinese wonton or Japanese gyoza skins are the same thing) are now widely available in the produce or frozen food section of most markets. I once made the filling from ground meat I found in the freezer; I defrosted it, then mixed it with some lone scallions and ginger found in the back of the crisper. 'You know that's turkey, right?' my husband asked. I had thought it was pork. So, I just boosted the seasoning a little to make up for the fat flavor lacking in the turkey. I made enough to eat right away and also to freeze for later."

List of Ingredients

Soy-Vinegar Dipping Sauce:
â—¦ ½ cup soy sauce
â—¦ 1 teaspoon rice vinegar
â—¦ ½ teaspoon toasted sesame oil
â—¦ 2 teaspoons sugar
â—¦ 1 whole scallion, trimmed and sliced
â—¦ 1 hot green chili, thinly sliced
â—¦ 2 tablespoons water

Dumplings:
â—¦ ½ pound ground turkey, chicken, or pork (if using poultry, add 1 teaspoon peanut oil to the mixture)
â—¦ 1 cup finely chopped bok choy
â—¦ ½ teaspoon minced peeled fresh ginger
â—¦ 1 small clove garlic, minced
â—¦ 1 teaspoon soy sauce
â—¦ ½ teaspoon sesame oil
â—¦ ½ teaspoon coarse salt
â—¦ 1 large egg white
â—¦ 36 dumpling wrappers
â—¦ Peanut oil, for frying


Recipe

In a small bowl, combine all ingredients for the dipping sauce. Set aside. In a medium bowl, mix together the turkey, bok choy, ginger, garlic, soy sauce, sesame oil, and salt. Stir in the egg white.

Working with six at a time, lay down the dumpling wrappers on a work surface. Spoon 1 teaspoon of filling onto each one. Lightly wet the edge of each wrapper with water. Fold the dough over and pinch around the edges. This is easiest done by picking up each dumpling and pinching around the edges with thumb and forefinger. Place on a baking sheet and cover with plastic wrap to keep the dumplings from drying out. Repeat until all filling is used. (Freeze any dumplings that will not be cooked immediately. After they are frozen, transfer them to resealable plastic bags or wrap in plastic.)

To cook the dumplings, heat a large skillet and swirl some oil around to coat the pan. Add a single layer of potstickers. Cook for 2 to 3 minutes (two minutes longer if frozen), until they begin to turn golden on the underside. Don't move them. Add ¼ cup of water to the pan and cover immediately. Cook for 5 more minutes, or until the meat is cooked through and the dumplings release from the pan. Serve immediately with the dipping sauce.

Makes 36 dumplings