Ever since I found out just how simple it is to make my own Asian-style pork dumplings, I have been putting these little gems together quite often. These dumplings can then be steamed, fried or cooked like pot-stickers.
Just about anything can be added to the meat mixture for the dumplings. I find the wonton wrappers in the produce department of my regular grocery store. This time I used ground pork, finely grated carrot, garlic and ginger, minced celery, low-sodium soy sauce and sesame oil. After mixing well, scoop out on the wonton squares. I used a small cookie dough scoop to portion out the filling. Wet the edges of the wonton and seal.
The pork dumplings are ready to go into the freezer.
Once the dumplings have frozen solid, remove from the tray and seal in freezer bags before returning them to the freezer.These dumplings can then be pulled out as needed and cooked. There is no need to thaw before cooking, either.
The next day I decide that some pot-stickers would make for a good lunch. The frozen dumplings are placed in a pan that has had some oil added to it. Heat over medium-high heat until the bottoms brown. I have found that a non-stick pan does work for this dish, even though they won't be true pot-stickers.
Meanwhile, I get to work on my sauce. Honey, red pepper flakes, low-sodium soy sauce, rice vinegar and mirin make up this dipping sauce.
See, I told you that the bottoms would brown.
The next day I decide that some pot-stickers would make for a good lunch. The frozen dumplings are placed in a pan that has had some oil added to it. Heat over medium-high heat until the bottoms brown. I have found that a non-stick pan does work for this dish, even though they won't be true pot-stickers.
Meanwhile, I get to work on my sauce. Honey, red pepper flakes, low-sodium soy sauce, rice vinegar and mirin make up this dipping sauce. 
See, I told you that the bottoms would brown. I also like that I can use my chopsticks to cook the dumplings, mix the dipping sauce and eat the pot-stickers. That's versatility, folks.
Now, add 1/2 to 1 cup hot water to the pan and turn the heat down to medium.
Cover and cook until the water has boiled off. When the water is gone, the pot-stickers are done.
Once the lid is removed, the dumplings deflate, giving the pot-stickers that characteristic wrinkled appearance. These are looking good.
It's lunch time! This is so quick and easy to make. This is also much better than any pre-packaged frozen food product because I control the volume, I control the vertical... er, I can control what ingredients do and don't go into this dish.
Now, add 1/2 to 1 cup hot water to the pan and turn the heat down to medium.
Cover and cook until the water has boiled off. When the water is gone, the pot-stickers are done.
Once the lid is removed, the dumplings deflate, giving the pot-stickers that characteristic wrinkled appearance. These are looking good.
It's lunch time! This is so quick and easy to make. This is also much better than any pre-packaged frozen food product because I control the volume, I control the vertical... er, I can control what ingredients do and don't go into this dish.
1 comment:
I flove me some potstickers.
Looks wonderful.
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