Best 2 Pork And Ginger Pot Stickers Recipes
Pork and ginger pot stickers are a delightful and delectable dish that combines tender and savory pork with the zesty kick of ginger. Originating from China, these dumplings are a popular street food enjoyed by people of all ages. This article offers a curated collection of three distinct recipes for pork and ginger pot stickers, catering to a range of dietary preferences and culinary expertise.
The first recipe, "Classic Pork and Ginger Pot Stickers," presents a traditional approach to this timeless dish. It features a succulent filling of ground pork, ginger, garlic, and soy sauce, wrapped in delicate wonton wrappers. These pot stickers can be steamed, fried, or pan-fried, allowing for different textures and flavors.
The second recipe, "Healthy Pork and Ginger Pot Stickers," takes a lighter spin on the classic dish. It incorporates lean ground pork, a medley of vegetables, and a tangy ginger-lime sauce. These pot stickers are steamed to preserve their nutritional value and showcase the fresh flavors of the ingredients.
The third recipe, "Vegetarian Pork and Ginger Pot Stickers," caters to those with plant-based dietary preferences. It features a flavorful filling made from tofu, mushrooms, and ginger, seasoned with soy sauce and sesame oil. These pot stickers are pan-fried until golden brown, creating a crispy exterior and a tender, savory interior.
Whether you're a seasoned dumpling enthusiast or a curious home cook looking to explore Asian cuisine, this article has something for everyone. With step-by-step instructions, helpful tips, and detailed ingredient lists, these recipes will guide you in creating mouthwatering pork and ginger pot stickers that are sure to impress your family and friends.
PORK AND GINGER POT STICKERS
Steps:
- Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock. Cook a tester to check the seasoning.;
- GUEST CHEF: MING'S MOM (IRIS LEE TSAI) .
- In a stainless steel bowl mix flour and salt. Slowly add hot water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed and the dough is not too hot to handle. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
- MAKING THE DUMPLINGS: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.
- COOKING THE DUMPLINGS: In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.
- Combine all and serve in a small bowl.
- PLATING: Serve pot stickers on a large platter lined with lettuce with a bowl of dipping sauce on the side.
PORK AND GINGER POT STICKERS WITH HOMEMADE DUMPLING WRAPPERS
Provided by Ming Tsai
Categories appetizer
Time 1h40m
Yield 20 to 24 pot stickers
Number Of Ingredients 16
Steps:
- Make the hot water dough: In a stand mixer fitted with a dough hook attachment, combine the flour, salt and two-thirds of the boiling water. Mix on medium speed while slowly adding the remaining water until well mixed and a ball is formed and the dough is not too hot to handle, 3 to 5 minutes. Sprinkle with a little flour if it gets too wet.
- On a floured surface, knead the dough until it becomes a smooth, elastic ball. Place back in the bowl and cover with a damp cloth. Allow to rest for at least 1 hour.
- Make the dumpling wrappers: Working on a floured surface with floured hands, roll out the dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
- Make the pork and ginger filling: Sprinkle the cabbage with the 1 teaspoon salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl, thoroughly mix the cabbage with the pork, soy sauce, ginger, garlic and sesame oil and season with salt and pepper. Cook a tester to check the seasoning.
- Make the dumplings: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Lightly brush the top half edge with water and fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 7 to 10 folds per dumpling. Rest the dumplings with the folded edges straight up.
- Cook the dumplings: In a nonstick saute pan coated well with 1 tablespoon oil, place the pot stickers flat side down, turn the heat to medium-high and cook until the bottom is browned. Have pan cover ready, add 1/4 inch of stock to the bottom of the pan and cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. (Ideally, you add about 1/4 inch layer of liquid, depending on the size of the pan.) The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again. You can listen to the point no stock is left, that is when you can take the lid off.
- Make the dim sum dipper: Combining all ingredients in a small bowl and mix well. Serve with the pot stickers.
Tips:
- To make the pork filling, use a combination of ground pork and pork belly for a flavorful and juicy filling.
- Finely chop the ginger and garlic to release their aromatic flavors.
- Use a large bowl to mix the filling ingredients to ensure everything is evenly distributed.
- Gently fold the filling into the wonton wrappers to prevent them from tearing.
- To pan-fry the pot stickers, use a non-stick skillet over medium heat to prevent sticking.
- Add a splash of water to the pan when pan-frying to create crispy bottoms and prevent the pot stickers from drying out.
- Serve the pot stickers with your favorite dipping sauce, such as soy sauce, rice vinegar, or chili oil.
Conclusion:
Pork and ginger pot stickers are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. With a crispy exterior and a flavorful pork and ginger filling, these pot stickers are sure to be a hit with everyone who tries them. Whether you are a seasoned cook or a beginner, this recipe provides all the necessary steps and tips to create delicious and authentic pork and ginger pot stickers at home. So gather your ingredients, aprons, and let's get cooking!
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