Veggie and Pork Potstickers with Citrus-Soy Dipping Sauce
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.
CostInexpensive
Total Timeunder 1 hour
Kid FriendlyYes
OccasionBuffet, Casual Dinner Party, Cocktail Party
Recipe Coursehot appetizer
Taste and Texturecrisp, savory, umami
Ingredients
- 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
- 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
- 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
- 1 pack square wonton wrappers
- ½ cup water
- 1 tablespoon vegetable oil
Instructions
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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.
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For the Pork Filling: Combine all the ingredients in a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use.
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For the Dipping Sauce: Stir all the ingredients together in a small bowl until the sugar is dissolved. Makes about 1/3 cup
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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.
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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.
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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.
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Transfer the dumplings to a platter and serve with the dipping sauce.
2006 David Lieberman
