Dumplings with Dipping Sauce
2 min readIf you prefer dumplings that are fully steamed — instead of pan fried and steamed — arrange dumplings in a steamer basket over boiling water (or chicken broth to impart more flavor) and cook for about 10 minutes or until filling is fully cooked.
Makes 30-35
Ingredients
1 1 ⁄2 cups ground pork
3 teaspoons Chinese rice wine or dry sherry
3 teaspoons soy sauce
1 1 ⁄2 teaspoons sesame oil
1 1 ⁄2 tablespoons chopped onion
1 package round wonton (gyoza) wrappers
1 ⁄2 cup water for boiling potstickers
Oil for frying as needed
1. Combine the ground pork, rice wine, soy sauce, sesame oil, and chopped onion.
2. To make the potstickers: Place 1 teaspoon of filling in the middle of the wrapper. Wet the edges of the wrapper, fold over the filling, and seal, crimping the edges. Continue with the remainder of the potstickers. Cover the completed potstickers with a damp towel to prevent drying.
3. Add 2 tablespoons of oil to a preheated wok or skillet (1 tablespoon if using a nonstick pan). When oil is hot, add a few of the potstickers, smooth side down. Do not stir-fry, but let cook for about 1 minute.
4. Add 1 ⁄2 cup of water. Do not turn the potstickers over. Cook, covered, until most of the liquid is absorbed. Uncover, and cook until the liquid has evaporated.
5. Loosen the potstickers with a spatula and serve with the burnt side facing up.
Potsticker Origins
Potstickers are dumplings that are pan-fried on the bottom and steamed on top. According to legend, they were invented by a imperial court chef who panicked after realizing he’d accidentally burnt a batch of dumplings. With no time to make more, he served them anyway, and the rest is history. When cooking potstickers, it’s important to add enough steaming water. While a crispy brown bottom is desirable, potstickers aren’t supposed to stick too firmly to the bottom of the pot!
