Pot Stickers with a kick

pot sticker

Pot stickers. These pan-fried-steamed, golden, crisped-bottom dumplings are one of the world most-loved dumplings.  Similar to some popular dishes, this one was also whipped-up to cover a cooking mishaps.  We are very glad for that delicious mishaps.   It is definitely my family’s favorite;  Everyone tries to claim the last dumpling.

Typically the traditional filling is made of ground pork, chives, napa cabbage, ginger, green onions, and oyster sauce.  We put a twist on the traditional recipe with  a secret sauce.  What is the secret sauce?  Will answer that very soon.  Pot stickers can be found in different Asian cuisines:   jiaozi, guotie (Chinese), gyoza (Japanese), or mandu (Korean) .  My family recipe is different from that of the traditional jiaozi or gyoza recipes because the ingredients are  ground turkey or ground chicken along with bok choy, green onions and (drum roll please…tadada da!) teriyaki sauce!   Yes, you heard that right.  Teriyaki sauce in the filling to  “kick it up a notch” as Chef Emeril Lagasse would say.  Adding sauce in the filling enhances the flavor and allow us to eat it without the dipping sauce which is convenient for finger food parties or picnic.

Note:  I recommend not to form all the dumplings at once.  Just a couple and then cook them so you can taste test.  If the filling needs more seasoning – a little more teriyaki sauce, add more. Wrap a couple more, cook, and taste test so you can adjust the level of seasonings to your preference.

Ingredients:

  • 450 grams                 1 pound                     ground chicken (or ground meat of choice)
  • 230 grams                 1/2 pound                 baby bok choy, washed, finely diced
  • 40 grams                   4 stalks                     green onion, washed finely diced
  • 20 grams                   2 tablespoons           cornstarch
  • 45 milliliters              3 tablespoons           teriyaki sauce
  • 2.5 milliliters             1/2 teaspoon            sesame oil    (optional)
  • 2 grams                     1/4 teaspoon            salt    (adjust to your preferene)
  • 1 gram                       1/8 teaspoon            garlic powder
  • 1 pack                                                        potsticker wrappers, room temperature

 

Preparing the Filling:

  1. Wash and dry all vegetables.
  2. Cut the baby bok choy length-wise into 4 sections.  Then diced them cross-wise into finely diced pieces. Set aside.
  3. Cut off the roots part of the green onions then thinly slice them cross-wise .  Set aside .
  4. In a large mixing bowl, add in the ground chicken, salt, garlic powder, corn starch, teriyaki sauce, sesame oil.  Mix well then add in the diced bok choy and green onions, and mix until ingredients blend together. set aside.

Mis en place: 

Before making the dumplings, make sure you have a clean work space, and all these items in place: filling, potsticker wrappers (unwrap from its package), a teaspoon, cookie sheet or large plate (to hold the pleated dumplings) and a small bowl of room temperature water (to help seal the dumplings).

 

Making the Dumplings:

  1. Spoon 2 teaspoons of filling onto the center of the pot sticker wrapper.
  2. Dip the index finger into the bowl of water then moisten the edge of the whole wrapper.
  3. Pull both side of wrapper up to look like a taco.
  4. To pleat and shape (see video).  Starting with the left corner, pinch the corner with index finger and thumb.
  5. To form the first pleat, fold the top edge, pinch and press it to the back edge.
  6. To form the next pleat, fold the next top edge, pinch it to the last pleat and press to back edge.
  7. Repeat this process until whole dumpling is pleated.
  8. Repeat step 1 – 7 until all filling is gone.

Cooking the Dumplings:

  1. Place an iron pan or wok over a medium-high heat and bring the temperature of the pan up a little.
  2. Add 3 teaspoons of cooking oil into the pan, make sure it coats the pan well.
  3. Place 8-10 pot stickers into the pan, and let it pan-fried for several minutes.
  4.  Then add in 1/4 cup of water to the pan of pot stickers (if too much water, adjust when cooking next batch).
  5. Lower the heat to medium, cover with a lid, and let it cook for 3-4 minutes. If necessary, turn the fire to medium-low.
  6. Using a cooking spatula, insert it between the pan and the pot stickers to unstick any stuck dumplings and continue to cook until water evaporated.
  7. Repeat step 1 – 6  to cook the rest of pot stickers.

Serve these crisp-bottom pot stickers with a bowl of hot and sour soup. Yummy!

Enjoy!

Advertisements

12 comments on “Pot Stickers with a kick

    • Hi Dentist Chef! Szechuan peppercorn would give it a different kick to pot stickers, I have to keep the recipe kids friendly with a twist that they like 🙂 . You do spice your Steamed Tiger Grouper up with 6 bird’s-eye chillies! Thanks for stopping by!

  1. You do such a beautiful job and make it look super easy. I have tried making dumpling before and it was anything but easy. I’ll have to save this link and try it again. Thanks for sharing.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s