Pork and Vegetable Pot Stickers with Spicy Garlic Chili Sauce

 

 

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Happy Thursday! It’s been a while since our last post but with everything going on in our country right now, I think everyone needs a moment to reflect. But…. everyone also needs delicious food to eat, and if you’re like me, you’ve been trying to eat at home as much as possible. Not only is it more affordable, and healthier. But it also gives you the chance to get creative and use up what you have!

One thing I hardly make at home is sushi. I love love love sushi but it can be somewhat difficult to get sushi grade seafood and with all the different ingredients incorporated it can be quite daunting. Plus lets be honest if you are rolling sushi at home it almost never looks as good. But aside from sushi I love trying to recreate my favorite restaurant meals at home.

Lately I’ve been on a “fried” but actually baked kick. I really dread frying stuff at home because its quite messy and it makes your house smelly, and it takes, as expected, a lot of oil. So i’d rather skip that whole mess and bake my items, I find a three step breading process of AP flour, egg, almond or rice flour, egg, and large Panko bread crumbs works perfectly! We deserve the extra breading since after all we are skipping the oil!

But I especially love experimenting with oriental cuisine, so many fun flavors and unique ingredients. Plus we love the health benefits of fermented foods. So when I couldn’t go out and enjoy the atmosphere in my local restaurant anymore I decided to bring it home and make these delicious pork and veggie pot stickers wit a delicious spicy sauce. They are not only delicious, but surprisingly easy to make.

 

 

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Can I leave out the pork?

Of course! These are just as delicious vegetarian, stick with the same choice of veggies or add in some of your other favorite. I recommend you still add in the cabbage and carrots as those are very good “filler” veggies, but some other great additions would be,

  • Water Chestnuts
  • Shiitake Mushrooms
  • Chopped Broccoli or Broccoli Rabe
  • Shelled Edamame

 

What other kind of sauce can I serve these with?

Not a fan of spicy? These pot stickers go well with just about any sauce. Not feeling to adventurous, serve them with plain old soy sauce (one of my favorite condiments of all time). Hoisin is also a very simple yet delicious sauce, that doesn’t require any prep at home. Homemade peanut sauce is really quick to whip up and typically can be made with items already in your pantry! Really just about any soy based sauce works good with these, but I prefer a little heat!

 

Can I make these ahead or reheat them as leftovers?

Absolutely! These can be made ahead of time and par-cooked, just freeze until you’re ready to eat them. They will last about 4-6 months in the freezer, simply allow to thaw slightly and steam in a steamer basket or pan fry.

These can also be made and eaten as leftovers during the week, or make before hand for a dinner party and warm to serve. They will keep in the refrigerator for 2-3 days. Cook as desired, allow leftovers to come to room temperature before refrigerating and pan fry or steam 2-3 minutes to reheat.

 

 

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Try these other flavorful & delicious dishes!

 

Spicy Teriyaki Marinated Baby Eggplant

Pad Thai Noodle Salad

Spicy Sriracha & Sweet Chili Meatballs

Thai Chicken Satay with Peanut Dipping Sauce

Chicken Pad Thai

Baked Buffalo Chicken Wontons

 

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To make these pot stickers, start by shredding the cabbage and tossing it with the salt in a large mixing bowl, set aside for 5 to 10 minutes. The salt will draw out any water in the cabbage, squeeze out any liquid, using your hands or a kitchen towel, transfer the cabbage to a separate mixing bowl. Add in the shredded carrot, ground pork, sliced scallions, cilantro, soy sauce, ginger, sesame oil, and eggs. Mix together until evenly combined.

 

Before you start making your dumplings get all your ingredients arranged, its easier to have everything ready before you begin. You’ll need a small bowl of water for sealing the wrappers, your dumpling filling, and a sheet pan lined with parchment paper, so the finished dumplings don’t stick.

 

Scoop 1 tablespoon of filling on each dumpling wrapper, you don’t want to overfill the wontons or they won’t seal properly and they will open during cooking. Dip your finger in a little bit of water and run it around the edge of the dumpling before sealing, this helps the dough seal shut.Fold the prepared dumpling old it in half and press the middle closed, use your opposite thumbs to fold a tiny pleat on either side of the dumpling, then press firmly to seal the dumpling closed. You may need to dab a little water under the pleat to make it stick closed. These don’t have to be perfect, it takes some time to get the hang of it.

 

If you don’t have luck pleating the dumplings, you can either used a dumpling maker, like the one shown above, or simply press the shut with a fork. Continue filling and folding until you have used all of the filling. As you finish each dumpling, lay it on the prepared sheet pan.These should be cooked immediately or you can freeze them for up to three months. We steamed our dumplings but they can be seared in a skillet over high-heat with a tablespoon of oil.

 

Arrange the dumplings in a single layer in the warm pan, sear until the bottoms are golden brown, add in 1/4 cup of water, allow to steam for 3-4 minutes until the dumpling wrappers are translucent. Serve with dipping sauce.If you plan to steam the dumplings, bring a large saucepan full of water to a boil, place a steamer basket over the top, a metal basket will work just as good as a bamboo one. Once again, layer the dumplings in a single layer on the steamer basket. Steam for 3-4 minutes, until the dumpling wrappers are translucent, if you are worried about the pork being cooked thoroughly, cut one dumpling open to see.

 

To make the spicy garlic chili sauce, combine the soy sauce, sesame oil, garlic chili paste, and minced garlic. Stir to combine. Serve dumplings garnished with remaining green onions and dipping sauce. Best if eaten immediately.

 

 

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Steamed Pork and Vegetable Dumplings with Spicy Garlic Chili Sauce

Cook Time5 mins
Total Time50 mins
Course: Appetizer
Cost: $

Equipment

  • Mixing Bowls
  • Dumpling Maker, optional
  • Saucepan with steamer basket, or a bamboo steamer basket if steaming dumplings

Ingredients

  • 1 Medium Napa cabbage shredded, roughly half a pound
  • 1 Large Carrot, shredded
  • 1 tbsp Kosher salt
  • 1 pound Ground pork
  • 1 Bunch Scallions, thinly sliced
  • 1 Bunch Cilantro, minced
  • 3 tbsp Soy sauce
  • 1 inch Piece fresh ginger, peeled and grated
  • 2 tbsp sesame oil
  • 1 Whole egg, whisked
  • 1 12- ounce package round dumpling, wonton, or gyoza wrappers
  • 3 tbsp Soy Sauce
  • 1 tsp Sesame oil
  • 2 tsp Garlic Chili Paste
  • 1 clove Minced Garlic
  • Scallions or Green Onion for Garnish

Instructions

  • Shred the cabbage and toss with the salt in a large mixing bowl and set aside for 5 to 10 minutes. The salt will draw out any water in the cabbage, squeeze out an liquid, using your hands or a kitchen towel, transfer the cabbage to a separate mixing bowl.
  • Add in the shredded carrot, ground pork, sliced scallions, cilantro, soy sauce, ginger, sesame oil, and eggs. Mix together with your hands until evenly mixed.
  • Before you start making your dumplings get all your ingredients layed out. You'll need a small bowl of water for sealing the wrappers, your dumpling filling, and a sheet pan lined with parchment paper, so the finished dumplings don't stick.
  • Scoop 1 tablespoon of filling on each dumpling wrapper, you don't want to overfill the wontons or they won't seal properly and they will open during cooking. Dip your finger in a little bit of water and run it around the edge of the dumpling before sealing, this helps the dough seal shut.
  • Fold the prepared dumpling old it in half and press the middle closed, use your opposite thumbs to fold a tiny pleat on either side of the dumpling, then press firmly to seal the dumpling closed. You may need to dab a little water under the pleat to make it stick closed. These don't have to be perfect, it takes some time to get the hang of it. If you don't have luck pleating the dumplings, you can either used a dumpling maker, like the one shown above, or simply press the shut with a fork. Continue filling and folding until you have used all of the filling. As you finish each dumpling, lay it on the prepared sheet pan.
  • These should be cooked immediately or you can freeze them for up to three months. We steamed our dumplings but they can be seared in a skillet over high-heat with a tablespoon of oil. Arrange the dumplings in a single layer in the warm pan, sear until the bottoms are golden brown, add in 1/4 cup of water, allow to steam for 3-4 minutes until the dumpling wrappers are translucent. Serve with dipping sauce.
  • If you plan to steam the dumplings, bring a large saucepan full of water to a boil, place a steamer basket over the top, a metal basket will work just as good as a bamboo one. Once again, layer the dumplings in a single layer on the steamer basket. Steam for 3-4 minutes, until the dumpling wrappers are translucent, if you are worried about the pork being cooked thoroughly, cut one dumpling open to see.
  • To make the spicy garlic chili sauce, combine the soy sauce, sesame oil, garlic chili paste, and minced garlic. Stir to combine. Serve dumplings garnished with remaining green onions and dipping sauce. Best if eaten immediately.

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