Chinese Pork Pot Stickers recipe

6:54 PM, Feb 19, 2013   |    comments
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GOLDEN VALLEY, Minn. - With winter temps barely making it out of the teens, we start looking for something to warm us up from the inside out.

Professional Chef and Culinary Instructor Terry John Zila come to the rescue with a recipe for Chinese Pork Pot Stickers.


Chinese Pork Pot Stickers
Makes 40-50 dumplings

½ pound Napa cabbage
2 teaspoons peanut oil
1 pound ground pork
2 cloves garlic, peeled and minced
1 tablespoon rice wine
1 tablespoon soy sauce
1 tablespoon sesame oil
2 teaspoons grated fresh ginger
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
40 to 50 3-inch round pot sticker wrappers (gyoza)
Small bowl of water for moistening edges of wrappers
2 tablespoons peanut or other cooking oil for frying
1 cup water
½ cup low sodium chicken broth

Make the filling:
1. Wash the cabbage. Chop very finely. Place in a kitchen towel and squeeze firmly to get out as much of the moisture as possible. Place washed and dried cabbage in a large bowl.
2. Combine the pork, garlic, rice wine, soy sauce, sesame oil, ginger, salt and pepper in a large mixing bowl. Add the washed and dried cabbage to the pork mixture and stir together until thoroughly blended. Set aside

Fill and cook the dumplings:
1.  Line a rimmed baking sheet with parchment paper.

2.  Place a dumping wrapper on your work surface. Place 2 teaspoons of the filling in the center, being careful not to allow the filling to touch the edges or they might not seal. Using your finger or a small brush, moisten the edges of the wrapper with a little of the water. Fold the wrapper in half across the filling and pinch together at the center of the edge. Starting at one open end, make pleats to gather the dough around the filling. Pinch along the top of the dumpling to seal the pleated edges tightly together. Set the dumpling, sealed side up, flattening the bottom slightly, on the parchment-lined sheet. Keep covered with a dry towel. Repeat with the remaining wrappers.

3.  Heat a large non-stick skillet over low heat. Add the oil to the pan, making sure there is just enough to cover the bottom. Add the dumplings, sealed side up, as close as possible without touching the sides together, and cook until the bottoms are brown, about 10 minutes. Using a silicon spatula gently move the dumplings in the pan to check for doneness. Do not turn the dumplings.

4. Add 1 cup of water and the ½ cup of broth to the pan and cook, partially covered, an additional 10 minutes or until the liquid has evaporated. (Check the dumplings in 5 minutes. Depending on how quickly the liquid evaporates, you might have to add a little more broth or water for the dumplings to fully cook.)

Remove the lid and drizzle an additional tablespoon of peanut oil around the inside edge of the pan and cook for about 1 to 3 more minute so they brown a little more. Carefully lift them out of the pan with a spatula. Serve immediately with dipping sauce.

Soy-Ginger Dipping Sauce
Makes about 1 Cup

4 tablespoons sesame oil
4 tablespoons finely chopped scallions
2 small garlic cloves, minced
4 teaspoons grated fresh ginger
4 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 teaspoons sugar
½ cup vegetable stock

1. Heat the sesame oil in a small sauce pan over low heat. Add the scallions, garlic and ginger and sauté until fragrant. Add the remaining ingredients and bring to a boil. Remove from heat and allow to cool to room temperature. Serve as a dip or use as a marinade.

For more on Terry's cooking classes, head to: Kitchen Window, Cooks of Crocus Hill, Chefs Abode, Nordicware, and Mackenthuns.

(Copyright 2013 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)

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