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Asian, Chinese
 Veggie and Pork Potstickers with Citrus-Soy Dipping Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Potstickers have long been a favorite of mine on the take-out menu, and in thinking about a finger-food menu I realized they would be the perfect addition. So I figured out how to make them (quite simple, it turns out) and tweaked the flavors until I was happy. You’ll probably find the wonton wrappers in the produce or dairy section. Although I’m a big sucker for the pork dumplings, the veggie ones are darn good, too. It’s nice to serve both just in case my vegetarian friends stop by.

Yield: Makes about 30

Ingredients

For the veggie filling:

  • 1 tablespoon vegetable oil
  • 1 leek, cleaned and thinly sliced
  • About 3 cups finely shredded napa cabbage from 1 small head
  • 1 garlic clove, pressed
  • 1 tablespoon rice or white wine vinegar
  • 1 medium carrot, grated on the finest holes of a box grater
  • 1 (1-inch) piece fresh ginger, peeled and grated
  • 2 teaspoons soy sauce

For the pork potstickers:

  • 1 pound ground pork
  • 1 egg
  • 2 tablespoons finely sliced scallion
  • 1 garlic clove, pressed
  • ½ teaspoon sesame oil
  • 1 tablespoon light soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 (½-inch) piece fresh ginger, peeled and finely grated

Citrus soy dipping sauce:

  • ¼ cup light soy sauce
  • 1 (½-inch) piece fresh ginger, peeled, and finely grated
  • 1 teaspoon dark brown sugar
  • ½ teaspoon toasted sesame oil
  • Zest and juice of 1 lemon

To make the potstickers:

  • 1 pack square wonton wrappers
  • ½ cup water
  • 1 tablespoon vegetable oil

Directions

For the Veggie Filling: Heat the oil in a large nonstick skillet over medium heat. Add the leek and cook until it begins to soften, about 4 minutes. Add the cabbage, garlic, and vinegar and cook, stirring, until the cabbage is soft, about 4 minutes more. Remove from the heat and stir in the carrot, ginger, and soy sauce. Allow the filling to cool.

For the Pork Filling: Combine all the ingredients in a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use.

For the Dipping Sauce: Stir all the ingredients together in a small bowl until the sugar is dissolved. Makes about 1/3 cup

To make the potstickers: Lay a wonton wrapperon the work surface and put a heaping teaspoon of filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper. Pinch the edges together to form four right angles.

To cook the potstickers, heat the oil in the skillet over medium-high heat. Place all of the potstickers upright into the pan and cook, without disturbing them, until browned on the bottom, just a couple of minutes.

Add the water to the pan and immediately cover. Allow the potstickers to steam for about 3 minutes, then remove the skillet lid. Continue cooking until the water has nearly evaporated.

Transfer the dumplings to a platter and serve with the dipping sauce.


© 2006 David Lieberman
 

Nutritional Information

Nutrients per serving (% daily value)

Serving size is 1 potsticker.

83kcal (4%)
172mg (7%)
7g
1g
5g (7%)
0g
1g (7%)
2g
1g
19mg (6%)
1g
4g
9mg
94mg
26mcg RAE (1%)
6mg (9%)
15mg (2%)
1mg (4%)
 

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