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Pot Sticker Dumplings and Soy-Vinegar Sauce

Dumpling wrappers -- Chinese wonton or Japanese gyoza skins are the same thing -- are now widely available in the frozen-food section of most markets. From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).

  • yield: Makes 36 dumplings

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Ingredients

Soy-Vinegar Dipping Sauce

  • 1/2 cup soy sauce
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon toasted sesame oil
  • 2 teaspoons sugar
  • 1 whole scallion, trimmed and sliced
  • 1 hot green chili, thinly sliced
  • 2 tablespoons water

Dumplings

  • 1/2 pound ground turkey, chicken, or pork (if using poultry, add 1 teaspoon peanut oil to the mixture)
  • 1 cup finely chopped bok choy
  • 1/2 teaspoon minced peeled fresh ginger
  • 1 small garlic clove, minced
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon coarse salt
  • 1 large egg white
  • 36 dumpling wrappers
  • Peanut oil, for frying

Directions

  1. Step 1

    In a small bowl, combine all ingredients for the dipping sauce. Set aside.

  2. Step 2

    In a medium bowl, mix together the turkey, bok choy, ginger, garlic, soy sauce, sesame oil, and salt. Stir in the egg white.

  3. Step 3

    Working with 6 at a time, lay down the dumpling wrappers on a work surface. Spoon 1 teaspoon of filling onto each one. Lightly wet the edge of each wrapper with water. Fold the dough over and pinch around the edges. This is easiest done by picking up each dumpling and pinching around the edges with thumb and forefinger. Place on a baking sheet and cover with plastic wrap to keep the dumplings from drying out. Repeat until all filling is used.

  4. Step 4

    To cook the dumplings, heat a large skillet and swirl some oil around to coat the pan. Add a single layer of pot stickers. Cook for 2 to 3 minutes (2 minutes longer if frozen), until they begin to turn golden on the underside. Don't move them. Add 1/4 cup of water to the pan and cover immediately. Cook for 5 minutes, or until the meat is cooked through and the dumplings release from the pan. Serve immediately with the dipping sauce.

Source
Mad Hungry, November 2010

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Reviews (4)

  • 17 May, 2012

    great

  • 4 Sep, 2011

    These were easy, fun, and delicious! My whole family loved them. I doubled the recipe and put half in the freezer for later! Thanks for the recipe!

  • 25 Jan, 2011

    So easy and so good!

  • 10 Jan, 2011

    these are very easy and delicious. made fried rice with it if you plan this its quicker than ordering takeout. What I liked are all the fresh ingredients and you know what is in what you are eating. you can control fat and calories by the ingredients that you add and the way you cook then. Awesome!