As promised last night, here is the recipe for the pot stickers. Though, I completely forgot to take a picture of the finished Pot Stickers! The featured image is one i grabbed off of unsplash. At any rate, the pot stickers didn’t last very long. This recipe frustrated me a bit, but I have to say they went over extremely well. I even got 5 out of 5 stars from Will!
Alliey’s tip: The recipe says “Pot stickers can be assembled ahead of time and frozen.” Do that.
The full ingredient list:
3/4 pound ground pork
1 cup minced cabbage
2 green onions, minced
1 tablespoon light soy sauce
1/2 tablespoon salt
1/2 teaspoon hot chili oil
40 won ton skins
Chinese Vinegar (Black Vinegar)
Hot Chili Oil
Prep: The book says to cut the won ton skins into the largest circle possible prior to beginning assembly. However, about 10 dumplings into my assembly process, i found it considerably easier to place the meat in the square won ton skin, fold it, and then cut the won ton skin. I suggest you figure out which method you prefer.
Combine pork, cabbage, onion, egg, soy sauce, salt, and hot chili oil in a large bowl and mix well.
Dust waxed or parchment paper with cornstarch. Set 1 rounded teaspoon of the filling in the center of 1 won ton skin, pressing lightly so the filling forms a narrow band across the middle. Moisten rim of skin. Bring opposite sides together to form a semicircle. Pinch together corners. Seal the remainder by pleating one side 3-4 times and pressing against opposite (unpleased) side. Transfer to plate or cornstarch lined paper and cover with kitchen towel. Repeat with remaining won ton skins and filling.
Place 2 medium non-stick skillets over low heat. Add 1/4 cup oil to each. Arrange dumplings in skillets in rows, fitting closely together. Increase heat to medium-high and cook uncovered until bottoms are deeply golden, checking occasionally. This should take 3-4 minutes.
Add 3/4 cup water to each pan and cover immediately. Let steam until skins are translucent. The book said this should take about 3 minutes, however mine cooked for closer to 6-7 minutes. Remove cover and continue cooking over medium heat until bottoms are very crisp and well browned. Loosen dumplings with spatula and transfer to serving dish.
Mix hot chili oil and Chinese vinegar together. The recipe doesn’t specify amounts, so just use your discretion.
I think I will definitely be making these again, but maybe not any time soon…That prep time is just a killer. But, getting 5 out of 5 stars from Will certainly doesn’t happen every day. I will tell you the surprisingly awesome thing about these was that I expected to spend half a fortune on all the special ingredients. They were surprisingly very affordable! Especially considering the recipe makes 40 dumplings. I think in total I spend $12-14ish on these. Hard to remember specifically, I went shopping for the dumplings and the mushrooms at the same time.
So, I am three books in to this project and have many more great recipes to try. All in all my weekend with Bon Appétit: Appetizers was fantastic.