If you're like me, you have been craving pot-stickers ever since quarantine started! With restaurants closed, its tough to find that delicious Asian food we all know and love. So here is my take on a Pot-Sticker! Crispy on the outside and chewy on the inside these are absolutely to die for. Well worth the time it takes to make!
Don't get me wrong, these Pot-stickers are very labor intensive, but what a fun way to kill time during quarantine! Get the whole family involved making something delicious to enjoy with dinner.
There are a few tricks to getting the perfect pot-sticker. First, make sure your filling has a lot of flavor and is not too moist. If the filling is wet then you will have a soggy dumpling. Second, get the outside of the dumpling nice and crispy, this is the best part! Finally, my favorite part is the sauce. This sriracha lime sauce is so good you could drink it.
In all of my recipes, the salt & pepper amounts are up to you and your pallet. One tip I always have is not to be shy with seasoning. Salt and pepper gives every component of the dish flavor!
Taste as you go, the fun part about cooking is experimenting and finding what you like. Recipe's can always be adjusted to your taste.
Have fun making these the next rainy day when there is nothing else to do! Subscribe below for more recipes like this!
Crispy Pork Pot-stickers with Sriracha Lime Sauce
Active Prep Time: 2 Hours
Cook Time: 15 Minutes
Yields: 40 Pot-stickers
Pot-Sticker Ingredients:
1 Cup Green Cabbage (grated)
3 Medium Carrots (grated)
1 Cup Shiitake Mushrooms (finely chopped)
1 lb Ground Pork
3 Cloves of Garlic (grated)
2 Green Onions (whites chopped for pot-stickers, greens for sauce)
3 Egg Yolks
4 tbsp Vegetable Oil
1 tbsp Mirin
4 tbsp Soy Sauce
1/2 a Lime (juiced)
1 tbsp Sriracha
1 tbsp Sugar
1 tsp Ground Ginger
40 Wanton Wrappers
1/4 Cup Chicken Stock
Salt & Pepper to Taste
Sriracha Lime Sauce Ingredients:
4 tbsp Soy Sauce
1 tbsp Vegetable Oil
2 tbsp Siracha
1/2 a Lime (juiced)
1 tbsp Mirin
1 tbsp Sugar
1/2 tsp Ground Ginger
Green Part of Green Onion
Instructions:
Make the filling: Mix together cabbage, carrots and mushrooms squeeze any liquid out with a paper towel. Then add pork, garlic and the white part of the green onion. Season with salt and pepper and thoroughly mix together.
In a separate bowl whisk your egg yolks and add to filling mixture.
In a separate bowl mix 2 tbsp of vegetable oil, mirin, soy sauce, lime juice, sugar and ginger, mix well and add to filling mixture. Mix filling and let sit for 20 minutes. While the filling sits, prep your stuffing station.
Stuff the Dumplings: Set up a station with your wanton wrappers, filling, a cup of water and a sheet tray.
Take a wrapper and place it on your sheet tray with a corner facing you, place roughly a teaspoon of filling in the center of your wrapper. Brush the edges of your wrapper with water and gently fold to seal. Don't worry about pinching the edges, just make sure you use enough water to seal them! Repeat until all of your wrappers are filled.
Cooking the Dumplings: Heat the remaining 2 tbsp of vegetable oil in a large skillet. You can test if it is hot enough by placing a wooden spoon in the oil, if the oil bubbles up around the spoon it is ready to go!
Place the dumplings in a single layer on the pan, cook for one minute until brown. Flip and add 1/4 cup of chicken stock, cover and cook for 3 minutes. Remove the cover and cook for an additional two minutes until all the liquid has cooked off and the bottoms are brown. Place on a paper towel lined plate to dry and serve while warm. Repeat until all dumplings are cooked, or freeze any dumplings you want to save for another time (see freezing instructions below).
For the Sauce: Mix all of the ingredients together and enjoy with your pot-stickers!
To Freeze: Place uncooked dumplings on a parchment lined sheet tray in a single layer. Put in the freezer over night. Once frozen transfer to a zip-lock bag. When you reheat the dumplings start by adding 1/4 cup of chicken stock, cover and cook for 5 minutes, remove cover and cook for 3 minutes until liquid has evaporated. Then add 2 tbsp of vegetable oil and cook until brown, about two more minutes.
Substitutions:
Vegetarian: To make this dish vegetarian, double the amount of all vegetables and use vegetable stock instead of chicken.
Mirin: This is a great ingredient for Asian cooking, if you cannot find it you can substitute 1 tbsp of white wine and add an extra tsp of sugar.
Sriracha: The sriracha adds a nice bit of heat to the dumpling, if you do not like spice, just omit the sriracha. If you do not have sriracha you can add 2 tsp of red pepper flakes.
Serving Recommendations:
I served this recipe with an Asian Style Cole Slaw - recipe coming soon!
No nutritional Information is available at this point in time.
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