You can file the pot sticker recipe under "Things I Didn't Know I Could Make at Home," "Classic Asian Appetizers," or "World's Favorite Foods." Your choice.
And who knew? The wrappers for Pot Stickers are just
flour and water. The pork filling, however, with fresh ginger, sherry, and
water chestnuts, is where it gets interesting. Add Chili Dipping Sauce and
you've got the "Awesome Threesome." Plus, if you use a non-stick
skillet to cook the pot stickers, you don't even have to call them stickers.
The filling calls for a lot of fine-chopping. It's okay to throw everything in the food processor. If you don't have a round cookie cutter, use a clean can that has been opened with a can opener.
cups all-purpose flour + extra
3/4 cup boiling water
3/4 cup finely chopped cabbage
1/2 pound (8 ounces) lean ground pork
3 tablespoons finely chopped water chestnuts
2 green onions, finely chopped
2 teaspoons soy sauce
2 teaspoons dry sherry
2 teaspoons minced fresh ginger
2 teaspoons cornstarch
1 teaspoon sesame oil
1/2 teaspoon sugar
1/4 cup vegetable oil, divided
2/3 cup chicken broth, divided
Place the flour in a large bowl, make a well in the center of the flour and pour in the boiling water. Stir rapidly with a wooden spoon until the dough starts to form a ball. Transfer the dough to a lightly floured surface and knead until it is smooth and satiny, about 5 minutes. Cover and rest for 30 minutes. (Not you, the dough.)
Squeeze the chopped cabbage with paper toweling to remove any excess moisture, then place it in a large mixing bowl. Add the pork, water chestnuts, green onions, soy sauce, sherry, ginger, cornstarch, sesame oil, and sugar and mix well.
Divide the dough in half; work with one half while keeping the other covered with plastic wrap or a clean towel. Roll out the dough on a lightly floured surface to 1/8 inch. Cut out 3-inch circles with a cookie cutter. Re-roll scraps. Place a heaping teaspoon of filling in the center of each circle.
To form the stickers, moisten the edges with water, fold over, press the edges together and pinch into 4 or 5 pleats. This gives it the ruffle-top look. Holding the ruffled edge, plop each pot sticker down firmly, forming the flat bottom. Cover, refrigerate, and repeat with the other half of the dough.
In a large, non-stick skillet, heat 2 tablespoons of oil over medium heat. Place half the pot stickers in the skillet and cook until the bottoms are golden brown, 5 or 6 minutes. Pour in 1/3 cup broth, cover tightly, reduce heat and cook until all the broth is absorbed, about 10 minutes. Repeat with the other half of the pot stickers.
Serve on their sides with Chili Dipping Sauce, below. Makes about 32 pot stickers.
1/2 cup soy sauce
1/2 cup beef broth
1/4 cup sesame oil
2 tablespoons white wine vinegar
1 teaspoon chili oil, or to taste (or Tabasco, if you must)
Mix all ingredients well and serve. Taste leftover sauce before re-serving; it may need a boost of chili oil, which seems to dissipate overnight.