Daniel's Favourite Pot Stickers

Daniel's Favourite Pot Stickers 580 Image by: Daniel's Favourite Pot Stickers 580 Author: Canadian Living

My dad is the family's official butcher and meat carver, expertly chopping barbecued duck and pork into bite-size pieces on his makeshift butcher block. When carving turkey, Dad (who loves his gadgets) always trusts his electric carving knife for what he insists is “even” slicing. That carving knife has been the butt of many jokes over the years, but using it has turned into tradition, and our turkey dinners would not be the same without it.

My mom would make Dad's favourite dumplings – called gao ji – to serve alongside a steaming bowl of congee or fried noodles. Traditionally these dumplings are pleated on one side, but we have eliminated this step to simplify the recipe. Enjoy them as is, or with a little soy sauce or Chinese red or black vinegar for dipping. You'll need at least 45 wrappers, and you can freeze any leftovers. – Irene Fong

  • Portion size 45 servings
  • Credits : Canadian Living Magazine: June 2012

Ingredients

  • 1/3 lb bok choy (about 3 leaves), halved crosswise
  • 1 lb lean ground pork
  • 1 tablespoon oyster sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon soy sauce
  • 1/4 teaspoon pepper
  • 1/4 teaspoon sesame oil
  • 1 pinch salt
  • 1 egg beaten
  • 1 pkg (1 lb/450 g) round dumpling wrappers
  • 2 teaspoons vegetable oil

Method

In small pot of boiling lightly salted water, cook bok choy until tender, 4 to 5 minutes. Drain and let cool; squeeze out excess liquid. Thinly slice and place in large bowl.

Add pork, oyster sauce, cornstarch, soy sauce, pepper, sesame oil, salt and half of the egg; mix to combine.

Mix 1 tsp water into remaining egg; brush over edge of 1 of the wrappers. Place rounded 1 tsp pork mixture on centre of wrapper. Fold over to match edges, pinching gently to seal and pressing lightly to flatten bottom.

Place, seam side up, on waxed paper–lined baking sheet; cover with damp towel. Repeat with remaining wrappers and filling. (Make-ahead: Refrigerate, loosely covered with damp towel, in airtight container for up to 24 hours. Or freeze in single layer, about 2 hours; transfer to airtight container and freeze for up to 3 weeks. Cook frozen, adding 1/2 cup water and 4 minutes to cooking time.)

In large nonstick skillet and in 2 batches, heat oil over medium-high heat; fry pot stickers, seam side up, until bottoms are light golden, about 1 minute. Pour in enough water to come 1/4 inch (5 mm) up side of pan. Cover and reduce heat to medium; cook, without turning, until translucent and almost no liquid remains, 5 to 6 minutes.

Uncover and increase heat to medium-high; cook, turning to brown all sides, until no liquid remains, 5 to 6 minutes.

Nutritional facts Per piece: about

  • Fibre trace
  • Sodium 74 mg
  • Sugars 0 g
  • Protein 3 g
  • Calories 50.0
  • Total fat 2 g
  • Potassium 52 mg
  • Cholesterol 11 mg
  • Saturated fat 1 g
  • Total carbohydrate 5 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Daniel's Favourite Pot Stickers

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