Sunday, November 22, 2015

Pork Scallion Chinese Dumplings with Ginger Soy Dipping Sauce

  • Flour, for dusting
  • 1 10 ounce package  pot sticker or gyoza wrappers (about 40 wrappers)
  • Vegetable oil, for frying
  • 12 ounces ground pork, preferably 85% lean
  • 2/3 cup minced scallions
  • 2 tablespoons minced peeled fresh ginger
  • 1 clove garlic, minced or pressed
  • 1/4 cup low-sodium chicken stock
  • 2 tablespoons soy sauce
  • 1 tablespoon dry sherry
  • 1 1/2 tablespoons vegetable oil
  • 1 1/2 tablespoons toasted sesame oil
  • Salt and ground white or black pepper
  1. In a medium bowl, combine the pork, scallions, ginger and garlic. In a small bowl, whisk the stock, soy sauce, sherry, vegetable oil, sesame oil, 1/8 tsp. pepper and a rounded 1/4 tsp. salt.
  2. Pour the stock mixture over the pork mixture. Mix until well incorporated, stirring quickly at the end to create a thick, smooth mixture. Cover and let stand at room temperature 30 minutes to allow the flavors to meld.
  3. Line a rimmed baking sheet with parchment and dust with flour. Place 1 wrapper on a work surface; brush the edges lightly with water. Place the wrapper in the palm of your hand, cupping it slightly in the center. Scoop about 2 tsp. of the filling into the center of the wrapper, leaving a 1/2-inch border. Fold the wrapper in half, enclosing the filling. Press the edges firmly to seal.
  4. Pleat the dumpling's sealed edge by folding every 1/4 inch, forming 4 to 5 pleats; press firmly to seal. Transfer the dumpling to the prepared baking sheet; cover with a kitchen towel. Repeat with the remaining wrappers and filling, spacing the dumplings 1/2 inch apart on the baking sheet.
  5. In a large nonstick skillet with a lid, heat 2 tbsp. oil over medium-high. Working in batches, add the dumplings, one at a time and seam-side up, to the skillet. Fry until golden, 1 to 2 minutes.
  6. Holding the lid between you and the skillet in order to protect yourself from splatters, add 1/3 cup water, then cover the skillet immediately. Reduce the heat to medium; cook 3 minutes. Adjust the lid so it's slightly ajar (this allows steam to escape). Cook until most of the water evaporates and the dumplings begin to sizzle, 1 to 2 minutes.
  7. Uncover and cook until the dumplings are browned and crispy on the bottom, 2 to 4 minutes. Remove from the heat. When the dumplings stop sizzling, transfer them to a plate. Serve with the dipping sauce.
Ginger Soy Dipping Sauce
  • 1/3 cup soy sauce
  • 2 1/2 tablespoons rice vinegar
  • 1/8 teaspoon sugar
  • 1 tablespoon finely chopped peeled fresh ginger
  • 2 teaspoons chili oil
 Whisk all together.

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