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Sunday, January 16, 2011

Pork Pot Stickers (based on The Take-Out Menu Cookbook) with Dipping Sauce

Matthew and I met at Stoney River in Deerfield, and this year it closed. It was a sad New Year's, but I enjoyed spending it with people that were part of the journey of our relationship. New Year's Eve was the last day it was open, so my friends and I decided to spend our evening there. However, they were coming over to my house before we went there, so I made a few appetizers. I was continuing to experiment with my new cookbook, The Take-Out Menu Cookbook, so I founda few recipes that looked good: Pot Stickers and Egg Rolls. The Pot Stickers turned out well, the Egg Rolls were okay, not a success in Matthew's book.



















Below is the Pot Sticker recipe...they were all gone by the next morning, although Matthew finished them off late, after he came home...they are better fresh, in his opinion. I wouldn't know...I gobbled them up while they were still hot!

Pork Pot Stickers

In a large bowl, combine:

2 C. red cabbage, finely chopped
1 lb. gound pork
2 T. green onion, minced (mine were just finely chopped, and they worked out fine)
2 T. soy sauce
2 T. minced cilantro
1 (1-inch) knob fresh ginger, peeled and minced
1 T. fresh chives, minced
1 T. rice wine or dry sherry (I used rice wine)
1 T. toasted sesame oil
1 T. light brown sugar
1 tsp. salt
1/4 tsp. fresh ground black pepper
1 garvic clove, minced

Work the ingredients with your hands until completely mixed.

Cover with a damp cloth:

1 (12-ounce) package dumpling wrappers

Place one wrapper on a work surface. With a finger dipped in water, dampen the edges of the wrapper to help it adhere. Place about 1 T. of the filling into the center of each wrapper and fold it in half. With your finger, dampen the two corners with water and fold to the center of the dumpling. Arrange the dumplings on a parchment-lined sheet pan, so as not to stick to the pan. Assemple the remaining dumplings in the same manner.


























Heat a large frying pan with a tight-fitting lid over medium-high heat and add:

1/4 c. peanut oil

When the oil is hot, add the dumplings to the pan and fry them on one side until browned, approximately 3 minutes. YOu want some space between the dumplings, so don't add too many at a time. Shake the pan slightly to move the dumplings around during cooling and keep them from sticking. Add:

1 c. chicken stock

to the pan and cover the pan tightly so the pot stickers steam and cool through. Cook for about 5 minutes. Transfer the dumplings to a heated platter.

Dipping Sauce

In a small bowl, combine:

1/4 c. soy sauce
2 T. rice vinegar
1 tsp. fresh ginger, minced
1/4 tsp. chile oil
1 garlic clove, minced

Let the sauce sit for at least 5 minutes to let the flavors blend.
Before serving, garnish with chives. Enjoy!

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