I’ve never made pot stickers and I’ve always wanted to try so…I went online and did some research and I found a couple of recipes I liked. I decided to make two batches of Chicken, and Pork pot stickers. I had some left over Pork shoulder that I chopped into cubes froze for about an hour and ran through my meat grinder on a number 2 blade. Then I followed the recipe.
Pork Pot stickers
For the dumplings:
2/3 pound ground pork
2 green onions, minced
1 1/2 teaspoons minced fresh ginger
1/2 teaspoon minced garlic
1 tablespoon cornstarch
2 teaspoons mushroom soy sauce
20 to 22 gyoza wrappers or wonton skins
2 tablespoons vegetable oil
1/2 cup chicken stock
For the sauce:
4 tablespoons mushroom soy sauce
3 tablespoons Chinese black vinegar
1 teaspoon sesame oil
3 drops hot chili oil, or more to taste
1 Thai red chile, thinly sliced, stem removed
1 tablespoon thinly sliced green onions
In a small mixing bowl I combined the ground pork, green onions, ginger, garlic, cornstarch and soy and mix thoroughly.
Working in batches, I laid the gyoza wrappers on a clean, dry surface and placed about 1 tablespoon in the center of each wrapper. Moisten the edges with water, and brought the edges together at the top so that they met. * So, it took me a bit to get this down…Basically its like licking an envelope and sealing it!
In a large nonstick skillet over low heat, I added the vegetable oil and, when hot, added the dumplings and cooked them until they were golden brown on the bottom, 1 to 2 minutes.
* Are the pot stickers a tad bit crowded in the pan?? YES!!
Then I added the chicken stock, reduced the heat to low, and covered the skillet. I cooked the dumplings until the wrappers were tender and the filling cooked through, 3 to 5 minutes. I had to add a bit of additional stock to the liquid as it had evaporated before the dumplings were finished cooking.
And here’s the finished product of my first ever Pork Pot Stickers!
I made the dipping sauce per the recipe and…DAMN were they good! Next, the chicken pot stickers.
Chicken Pot stickers
1 pound ground chicken
2 tablespoons garlic, minced
2 tablespoons fresh ginger, minced
2 tablespoons shallots, minced
1 cup chunky peanut butter
1/4 cup brown sugar
2 tablespoons Thai hot chili paste
2 tablespoons fresh basil leaves, chopped
2 tablespoons fresh cilantro leaves, chopped
30 wonton wrappers
Chili Mint Sauce:
1 small bottle Thai sweet chili sauce
1/4 cup rice wine vinegar
1/2 cup sugar
1/4 cup cilantro leaves, chopped
1/4 fresh mint leaves, chopped
1 teaspoon sesame oil
Puree ingredients in a food processor for 1 minute. Serve at room temperature.
I chopped some left over chicken breast meat into cubes, and froze it for an hour. I then ran the meat through a meat grinder using a number 2 blade. (I should have used chicken thighs but I was to lazy to go and get them, so there you are!)
In a hot pan I sautéed the ground chicken, garlic, ginger and shallots together until the chicken was thoroughly cooked. I drained off the excess fat and chilled the chicken meat.
I then mixed the chicken together in a bowl with the peanut butter, brown sugar, chili paste, basil and cilantro.
I took the chilled mixture and wrapped it in the wonton wrappers. I felt the wonton papers I got were too thin. I also put way too much of the chicken mixture into the wrappers…ANYWAAAAAAY.
I sealed and then steamed them in my couscoussier.
I brought the water to a boil, steamed the pot stickers for about 8 to 10 minutes until the wrappers were translucent…And here they are!
* A quick note. The chicken pot stickers were way too sweet for my taste. I would also use about half the peanut butter in the recipe. Also, I hated the sweet sauce recipe and much preferred a savory spicy sauce similar to the one I made for the pork pot stickers. This was my first attempt, but next time I’m going renagade…Lambs tongue, and Beef cheek pot stickers! That’s how I rollllllllll !!!!