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
FILLING
-
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 egg
-
1
package (50 count) round dumpling wrappers
-
2
tablespoons grapeseed or canola oil
Dim Sum
Dipper (recipe follows)
1. 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.
2. 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.
3. 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.
4. 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
In a small
bowl combine the sambal, vinegar, soy sauce, and sesame oil. Mix and use
or store.
