Pot Stickers With Ginger-Soy Dipping Sauce

Time to make pot stickers!  This is one of my husband's favorite meals.  I don't make it too often because it is a bit time consuming!  But I love to make it for him every so often for a special at-home-date-night. 

I know it looks kind of unpleasant (bear with me here!), but it is the pot sticker filling:

Using the mold to press the pot stickers into shape!  This mold is one of the handiest things in my kitchen and saves so much time!  If you don't have a mold, you could use a fork and crimp the edges together.  Or fold and press the edges together.  Or even just gather all the edges up and make a little pouch.  However the press only costs $4.48 on Amazon (http://www.amazon.com/Helen-Chens-Asian-Kitchen-Dumpling/dp/B000PLUIIS) so it might be a handy piece of kitchen equipment to pick up.

A tray of pot stickers ready to steam.

Trying to get the good sear on the bottom of the pot stickers - 2 to 3 minutes.

Doing two pans at a time really makes the process go faster!  After they sear, you add chicken broth and cover and steam for 5 to 6 minutes.

The sauce selection: soy/mustard sauce, sweet and sour, sesame, pear Gorgonzola, Thai sweet chili and ginger-soy dipping sauce.  I made the soy/mustard sauce by just mixing a little soy sauce and Dijon mustard together.  Very easy and delicious!  The ginger-soy dipping sauce is easy to make (recipe follows!).  Otherwise, the sweet and sour, sesame, pear Gorgonzola and Thai sweet chili were store-bought sauces I had on hand (*cheating a little*). 
 

The cooked pot stickers.

Mmmmm!

 Pot Stickers

• 1/2 cup dried shiitake mushrooms
• 2 cups finely chopped Napa cabbage
• 1/2 teaspoon salt
• 1/4 pound ground pork
• 1/4 pound ground shrimp
• 1/2 cup finely chopped chives
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons rice wine vinegar
• 1 tablespoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 1 1/2 tablespoons cornstarch
• 1/8 teaspoon white pepper
• 45 (ish) thin round wonton wrappers
• 4 teaspoons canola or vegetable oil
• 1-2 cups chicken stock

 Put the dried mushrooms in a small bowl, add warm water to cover and let stand for 30 minutes.  In a large bowl, toss together the cabbage and salt and let stand for 30 minutes.  Drain the mushrooms, and remove and discard the stems.  Blot the caps dry and mince.  For the Napa cabbage, using your hands and a clean kitchen towel, wring as much of the water from the cabbage as possible.  Put the cabbage in a clean bowl and add the mushrooms, pork, shrimp, chives, soy sauce, sesame oil, rice wine vinegar, ginger, garlic, cornstarch, and white pepper.  Mix well.

Preheat oven to 170F (or as low as it will go).  Lightly flour a baking sheet.  Place a wonton wrapper on the open dumpling mold.  Using your finger or a thin brush, moisten the edges of the wrapper with water.  Place one teaspoon of the filling in the center of the wrapper.  Fold the dumpling mold closed tightly and clamp the sides to form a tight seal.  Open the mold, carefully remove the pot sticker.  Place on the prepared baking sheet so the crimped edge stands up in a fan. You might have to wiggle and press the pot sticker onto the pan a little bit - they should be able to stand up.  Repeat with the remaining wrappers and filling.

In a large nonstick fry pan over medium heat, warm one tablespoon of the oil.  Add about 10 pot stickers in a single layer, being careful not to overcrowd the pan.  Sear until golden brown on the bottom, 2 to 3 minutes.  Pour 1/4 cup of the stock in the pan, cover and let the pot stickers steam, adding more stock if needed, until the pot stickers are cooked through, 5 to 6 minutes.  Transfer to a platter, cover with aluminum foil and keep warm in the oven while cooking the remaining pot stickers.  Serve hot, accompanied by the sauce of your choice.  Ginger-Soy dipping sauce recipe follows if desired!  Makes about 45 pot stickers.

Ginger-Soy Dipping Sauce

• 5 tablespoons rice vinegar
• 1/4 cup soy sauce
• 3 tablespoons warm water
• 1 1/2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 1 tsp thai sweet chili sauce
• 2 tablespoons minced peeled fresh ginger
• 2 teaspoons minced garlic
• 1-2 teaspoons red jalapeno or other fresh hot chili, thinly sliced

In small nonreactive bowl, whisk together all ingredients.  Use immediately or cover and refrigerate for up to two days.  Makes about 1 1/4 cups.