I find any food that’s comprised of dough stuffed with meat – be it a pork bun, wonton or Russian pirozhok (chewy yeast dough stuffed with minced meat and deep-fried) – irresistible. Foods like this allow you to have your protein and starch in one bite and I’m all about that efficiency. I wonder who was first to try this cooking technique because frankly, she/he deserves a monument.
Store-bought dumpling skins and a few pantry staples make this recipe a breeze. If you have kids, feel free to recruit them to help fill the potstickers.
(Yield: 30 dumplings)
2 scallions, chopped
1 tbsp sesame oil
2 tbsp soy sauce
1 tsp sriracha sauce (optional)
1 garlic clove, crushed
A pinch of salt
1 lb ground pork
About 30 store-bought dumpling skins
Procedure: In a large bowl, combine the first six ingredients. Stir and add pork. Using your hands, gently mix all the ingredients until homogenous. Do not over-mix. To form a dumpling, place skin on a flat surface and add a heaping teaspoon of filling into the center. Dip an index finger into water and moisten half of the circumference of the dumpling skin (like a half moon). Then fold over and seal edges, making sure to seal out all air from the dumpling.
Repeat with remaining ingredients.
To cook, heat a large non-stick skillet over medium heat. Add enough vegetable oil to cover the bottom. Place 6-8 dumplings into skillet at once – do not overcrowd the pan. Fry 1-2 min, until dumplings are starting to brown. Then add about 1/4 c water into skillet, reduce heat to low and cover tightly with a lid. Let steam for about 5 min. When the water is almost entirely evaporated, remove lid and turn heat back up to medium. Cook 1-2 extra minutes, until the bottoms are brown. Remove dumplings from skillet and repeat with remaining pieces. Serve immediately.