Chinese pot stickers with sesame soy dipping sauce

30 servings

Ingredients

Quantity Ingredient
10 ounces Spinach; chopped
1 pounds Ground pork
½ cup Green onion; minced
3 tablespoons Fresh cilantro; minced
2 tablespoons Soy sauce
2 tablespoons Dry sherry
1 tablespoon Oriental sesame oil
4 larges Garlic cloves; minced 4 to 5 teaspoons
1 pack Round pot sticker wrappers at least 35, 3 to 3-1/2\" in diameter
1 each Egg white; lightly beaten
½ cup Vegetable or peanut oil divided
2 cups Chicken broth or stock divided
2 teaspoons Dried red chile flakes
½ cup Peanut oil
1 tablespoon Chile garlic sauce; optional
½ cup Soy sauce
2 tablespoons Chinese black vinegar OR
1 tablespoon Distilled white vinegar PLUS
1 tablespoon Worcestershire sauce
3 eaches Garlic cloves; minced 1 tablespoon
1 teaspoon Fresh ginger; minced
1 teaspoon Oriental sesame oil

Directions

HOT CHILE OIL

SESAME SOY DIPPING SAUCE

If using thawed frozen spinach, squeeze all the moisture from the spinach, then combine with pork, green onions, cilantro, soy sauce, sherry, ginger, sesame oil and garlic; mix filling well.

TO ASSEMBLE POT STICKERS Spoon 2 teaspoons of filling on each wrapper.

Brush edges of the wrapper with egg white. Bring edges of wrapper up over filling and press together. Crimp edges with a wide tined fork or your fingers.

Lay the dumplings on a flat surface, crimped edges up, to form a flat bottom. Repeat with remaining filling and wrappers.

If making ahead, at this point the pot stickers my be placed on a baking sheet, covered lightly and frozen. When frozen, pack in airtight packaging and freeze up to 6 monthes. When ready to serve, just proceed with the recipe, no thawing is necessary.

TO COOK THE POT STICKERS Heat 2 tablespoons vegetable oil in a 12 inch heavy skillet over medium high heat. Add as many pot stickers as you cn get in the pan without crowding; cook until golden brown on the bottom.

Add ½ cup broth and cover the pan immediately. (Be careful, A major amount of splattering and sizzling occurs as soon as the broth comes in contact with the oil.) Reduce the heat to medium low; cook the dumplings until most of the liquid has been absorbed and the pot stickers are nicely plumped and a deep golden brown on the bottom.

Remove from the heat and keep them warm in a 200 degree F oven while you use the remaining oil and broth to cook the remaining pot stickers in the same manner.

To serve, provide guests with individual small dishes containing hot chile oil and the Sesame Soy Dipping Sauce.

TO MAKE YOUR OWN HOT CHILE OIL Saute 2 teaspoons of dried red chile flakes in ½ cup of peanut oil for 3 minutes. Remove from heat and let stand until cool. If desired, stir in 1 tablesppon prepared chile garlic sauce.

SESAME SOY DIPPING SAUCE In a small container, combine soy sauce, vinegar, garlic, ginger and oil.

Makes about ⅔ cup.

Source: Oregonian FoodDay Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 08-02-95

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