Pork and Ginger Pot Stickers

Show: East Meets West With Ming TsaiEpisode: Dumplings with Mom

Rated: 5 stars out of 5Rate itRead users' reviews (41)

RECIPE
COMMENTS & REVIEWS(41)

Cook Time:
10 min
Level:
Easy
Yield:
--

Times:

Prep: 1 hr 30 min
Inactive Prep: --
Cook: 10 min
Total:: 1 hr 40 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

GUEST CHEF: MING'S MOM (IRIS LEE TSAI)

PORK AND GINGER FILLING:

2 cups chopped napa cabbage
1/2 tablespoon salt
1/2 pound ground pork (Don't get lean pork, the fat is good for juicy and flavorful dumplings)
2 tablespoons minced ginger
1 1/2 tablespoons minced garlic
2 tablespoons thin soy sauce
3 tablespoons sesame oil
1 egg
1 to 2 cups chicken stock or water

Directions

Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock. Cook a tester to check the seasoning.

HOT WATER DOUGH:

4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 to 1 3/4 cups boiling water

In a stainless steel bowl mix flour and salt. Slowly add hot water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed and the dough is not too hot to handle. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.

MAKING THE DUMPLINGS: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.

COOKING THE DUMPLINGS: In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.

SPICY SOY DIPPING SAUCE:

1/3 cup thin soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced scallions
1 teaspoon sesame oil
1 tablespoon sambal

Combine all and serve in a small bowl.

PLATING: Serve pot stickers on a large platter lined with lettuce with a bowl of dipping sauce on the side.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Sichuan "Water Boiled" Beef

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-8 of 8

View all 8 Asian Collections

Comments & Reviews

recipe Pork and Ginger Pot Stickers
Jasmin Abilene, TX 08-02-2009
Flag

Too much ginger
Rated: 2 stars out of 5

After all the rave reviews we were excited to try these. We made these for a dinner party as an appetizer and the two... tablespoons of ginger completely overwhelmed them. If we make this again we will definitely at least half the ginger. Read more
recipe Pork and Ginger Pot Stickers
Darcy Grand Rapids, MI 04-12-2009
Flag

Amazing!!
Rated: 5 stars out of 5

I definitely go through "ethnic periods" as my husband calls them and quite often I am in a period of asian food. I make a... batch of these to keep in the freezer and then when I get in my mood, I can pan fry however many I need to go with a great serving of Pancit (another great asian staple). If you are making these for the freezer, cook them from FROZEN, DO NOT THAW. Put 1-2 tablespoons oil in your pan (I use a Paula's 6qt. chicken fryer pan) and pan fry until bottoms are golden brown. Then add 1 cup chicken stock (stand back), cover, turn heat down to simmer, and cook until stock is gone. Once stock gone (they will then be cooked through), turn your flame back up to med-high and crisp the bottoms back up. Taste just like fresh. I have made these many many times and once I mastered the dough rolling, I can whip them out quite quickly. If you like true asian cooking and not chain store Chinese food, you will NOT be disappointed with these. Worth every minute making them!!! Thank you Ming and thank you to your Mom!!Read more
recipe Pork and Ginger Pot Stickers
Pacria Grasonville, MD 05-16-2008
Flag

Absolutely Delicious
Rated: 5 stars out of 5

I prepared this recipe for my housewarming party. It was a huge hit. We made some dipping sauce to go with it. Soy sauce,... ginger, garlic, green onions. It was so yummy! This will be one of my staple dishes.Read more
recipe Pork and Ginger Pot Stickers
Anonymous 03-24-2008
Flag

Ready to try.
Rated: 5 stars out of 5

Ming was on a late night talk show, Feb. or March 2008, and used this Hot Water Dough, but he changed it to a, so called... American version with ground beef and other changes inside. How do I get that recipe? It looked really delicious. I have a friend who ownes a rest. and I think the american pot sticker would be a great addition to their menu.Read more
recipe Pork and Ginger Pot Stickers
Anonymous 08-24-2007
Flag

perfecto!
Rated: 5 stars out of 5

yummy! i used wonton wrappers.
recipe Pork and Ginger Pot Stickers
April Frisco, TX 07-15-2007
Flag

WONDERFUL!
Rated: 5 stars out of 5

These were the first ever potstickers we've had -- and the best. Since this recipe, we've ordered or tried many different... ones, and this is still the yummiest. Sometimes, though, I confess that I use won-ton wrappers instead of making the dough.Read more