The only thing you need for this recipe that you may not already have are won-ton wrappers. They are found in every grocery store, and for some odd reason they are usually by the tofu, salad dressing or pre-packaged/pre-cut vegetables in the produce section. I guarantee that even if you have to ask someone, they are there.
They might not be round, as small and large squares are the most commonly sold version. If you have a biscuit cutter or simply a knife, you can quickly cut 3-4 of the squares at a time into circles.
Pork Stuffed Potstickers
Makes 25-30 dumplings
One package fresh won-ton wrappers, round shape
A 1 inch piece of ginger, left unpeeled
1 green onion, white part only
1/4 cup water
1/2 pound of ground pork
1 1/2 teaspoons Shao Xing rice wine or Sherry
3/4 teaspoon salt
1/2 teaspoon pepper (preferably white)
1 1/2 teaspoons sesame oil
1/4 cup chicken stock - at room temperature
- Smash the ginger and scallion with the flat side of a chef's knife or other heavy object. Add to water and let sit for 10-15 minutes.
- Remove the ginger and scallion and add the ground pork. combine the pork and water with your fingers until the meat absorbs it all.
- Add the wine, salt, pepper and oil and incorporate into the pork.
- Add the stock a little at a time and imcorporate it into the pork. Try to get all of it to soak in, but you can stop short of using the whole quarter cup. The mixture will be loose and liquidy.
You'll need a pastry brush (or your index finger - really) and a small bowl of water.
- Lay out 6, 8 or 10 circles of won-ton dough on your cutting board, however many will fit.
- Place about a teaspoon of pork mixture in the center of each round.
- Brush a little water on the edge of one half of each circle.
- Fold the un-watered edge over the top of the meat and press it into the water-brushed edge. Starting from one end, squeeze the two layers of dough together, trying to press out any major air pockets inside the dumpling.
If you prepare the dumplings in adavance, use a layer of wax paper dusted with plenty of flour to keep them from sticking after they are made. Since the filling is moist, it's best to cook them right away.