Pork and Ginger-Fuji Apple Chutney Pot Stickers
I've probably eaten more Chinese dumplings than anything else in my life. The reason's not hard to grasp for anyone who's enjoyed their taste and texture. Here's a true East-West pot sticker: The technique is traditional, but the sweet-tart filling is definitely and deliciously Western. With Ginger-Fuji Apple Chutney and store-bought wrappers on hand, all you have to do is fill and form the dumplings. The recipe is detailed, but once you make it, it's like riding a bike-it becomes second nature.
Just keep in mind that the seal is the most important aspect of dumpling making; it really doesn't matter how many folds you use to enclose the filling, or how gorgeous the result. As a kid, it was my job to form the dumplings, so you know it can't be too hard to master.
Makes 16 to 20 pot stickers
1 pound ground pork
2 tablespoons soy sauce
1/2 cup scallions, white and green parts, sliced 1/8 inch thick
1 cup Ginger-Fuji Apple Chutney
Kosher salt and freshly ground black pepper to taste
1 package (50 count) round dumpling wrappers
2 tablespoons grapeseed or canola oil
- To make the filling, fill a large bowl with ice. Set a medium bowl into the icefilled bowl. In the smaller bowl combine the pork and soy sauce and mix. Fold in the scallions and chutney and season with salt and pepper.
- To form the pot stickers, in a small bowl mix the egg with 2 tablespoons of water. Lay 5 wrappers on a work surface. Place 1/2 tablespoon of the filling in the center of each wrapper. Avoid getting any filling on the edges of the wrapper, which would prevent them from sealing properly. With a finger or pastry brush, paint the circumference of the wrappers with the egg mixture. Fold each wrapper in half to form a half-moon shape. Seal by pressing between the fingers and, starting at the center, make 3 pleats, working toward the bottom-right corner. Repeat, working toward the bottom-left corner. Press the folded edges of the dumplings gently on the work surface to flatten the bottoms and help them stand.
- Heat a large, nonstick lidded sauté pan over high heat. Add the oil and swirl to coat the pan. When the oil is hot, add the pot stickers, flattened bottoms down, in batches of two or three rows of five, and cook without disturbing until brown, 3 to 4 minutes. Add about 1/2 cup of water and immediately cover the pan to avoid splattering. Lift the cover and make sure about 1/8 inch of water remains in the pan; add a little more if not. Steam until the pot stickers are puffy yet firm and the water has evaporated, 8 to 10 minutes. If the water evaporates before the pot stickers are done, add more in 1/4-cup increments. If the pot stickers seem done, but water remains in the pan, drain it and return the pan to the stovetop to evaporate any remaining liquid.
- Continue to cook over high heat to allow the pot stickers to recrisp on the bottom, 2 to 3 minutes. Be careful not to burn them. Transfer the pot stickers to a platter and serve with the dipping sauce in individual small ramekins.
DIM SUM DIPPER
This is a great dipping sauce for all dim sum-pot stickers, shu mai, spring rolls, scallion pancakes, to name a few-but it's also excellent with any fried goodie, like chicken fingers. You can and should adjust the heat to suit your palate. Though the dip lasts about a week in the fridge, it's so easily prepared that I recommend you make just as much as you need when you need it. In any case, always give diners their own servings in little bowls for individual dipping. That keeps everything sanitary and cuts down on the possibility of spoilage.
Makes about 1 cup
- 2 tablespoons Traditional Spicy Sambal or store-bought sambal
- 1/2 cup rice wine vinegar
- 1/2 cup soy sauce
- 1 teaspoon sesame oil
In a small bowl combine the sambal, vinegar, soy sauce, and sesame oil. Mix and use or store.