Panfried Pork & Shitake Potstickers
This is the ultimate "technique, not torture" beginner dumpling recipe!
Homemade dumplings can be intimidating, especially if your focus is the wrapper. This recipe is perfect for the beginner dumpling maker who wants to get the technique down without worrying about homemade dumpling dough. Thanks to store-bought wonton skins and an easy diagonal fold - no pleat! - this recipe features a savory pork-and-mushroom filling paired with a quick and easy dipping sauce. The technique of first panfrying the dumplings in the pan to brown them and then adding water and covering with a lid to steam them is the heart of this recipe.
Equipment: cutting board; chef’s knife; microplane (optional); dry and wet measuring cups; measuring spoons; medium sauté pan or wok; large mixing bowl; spatula; small bow; large sauté pan with tight-fitting lid; wooden spoon; tongs
Dipping Sauce Ingredients:
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 teaspoon chopped scallion (optional)
2 tablespoons vegetable oil, divided
8 large shitake mushrooms, finely diced
6 scallions, white and light green parts thinly sliced
2 cloves garlic, minced
1-inch piece of ginger, peeled and finely grated
¼ teaspoon kosher salt
1 pound ground pork
3 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 package square wonton wrappers
1. Combine the dipping sauce ingredients in a small bowl and set aside.
2. Heat a wok or medium sauté pan over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat the pan. Add the ginger and garlic and sauté for 1 minutes. Add the mushrooms and scallions and sprinkle with the salt. Sauté until softened, approximately 3-4 minutes. Remove the mixture from the pan to cool and set aside.
3. In a large mixing bowl, mix the pork with with soy sauce and sesame oil. Add the cooled mushroom mixture and blend well to incorporate.
4. Fill a small bowl with some water. Arrange a few wonton wrappers on your work surface. Add 1 tablespoon of filling to the center of a wonton wrapper. Dip your index finger in the bowl of water and moisten two of the four edges of the wrapper. Fold the dry sides over onto the moistened sides to form a triangle. Seal the edges by pressing/pinching the seam, making sure there is no air in the dumpling, just filling. Set aside and repeat until all the filling or wrappers have been used, whichever comes first.
ILOC tip: lift the dumpling from your work surface to pinch it closed.
5. Heat a large nonstick sauté pan over medium-high heat. Add the remaining tablespoon of oil and swirl to coat the pan until the oil is shimmering and moving quickly across the pan. Place the potstickers in the pan without touching, but close together. Cook without moving the potstickers at all until the bottoms have turned brown and golden, approximately 3-5 minutes, over medium heat.
6. Add ¼ cup cold water to the pan and immediately cover with a tight-fitting lid. Reduce the heat to low and steam the dumplings until the wrappers are translucent and the filling is cooked, about 3-5 minutes.
7. Remove the potstickers from pan and serve crispy side-up with the dipping sauce.
“You can make these dumplings in advance and freeze them. Just remember to refrigerate them for an hour before individually quick freezing (IQF) them in a single layer until solid. Store them in the freezer in a container or resealable bag. They do not need to be defrosted before cooking; just steam them fora few minutes longer, 6-8 minutes total.”
Makes approximately 24 dumplings.