Pork Pot Stickers - Rombauer Vineyards
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Pork Pot Stickers

Pot Stickers

Difficulty:

Medium

Ingredients

Dumplings

  • 2 cups of packed shredded napa cabbage
  • 1/2 teaspoon salt
  • 1 lb ground pork
  • 2 garlic cloves, minced
  • 1-inch piece ginger, peeled and minced
  • 1/2 cup finely chopped green onion or Chinese chives
  • 1 tablespoon soy cauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cornstarch
  • 2 tablespoons vegetable oil
  • 2/3 cup water

Dipping Sauce

  • 1/2 cup rice vinegar
  • 1/4 cup mirin
  • 1/4 cup soy sauce
  • 1 1/2 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 3 green onions, thinly sliced
  • 1 teaspoon toasted sesame oil

1Step 1

Combine shredded napa cabbage and salt in a medium bowl. Let stand for 15 minutes to draw out the water, then transfer to a thin, clean kitchen towel and wring out as much moisture as possible. Rinse and dry the bowl the cabbage was salted in and return the cabbage to the bowl.

2Step 2

Add ground pork, minced garlic, minced ginger, green onions, soy sauce, toasted sesame oil, sugar, salt and pepper to cabbage and mix until combined.

3Step 3

Place gyoza or dumpling wrappers on a flat surface and place a rounded teaspoon of filling in the center of each. Brust the edges of the wrappers with water and fold in half to make a half-moon shape, pressing out the air and sealing the edges. If desired, lightly pleat the edges.

4Step 4

Place the sealed dumplings seam side up on a baking sheet lightly dusted with cornstarch, gently pressing the dumplings down to flatten their bottoms. Allow to rest for 30 minutes.

5Step 5

Make the dipping sauce. Bring all ingredients to a boil in a small sauce pan. Let cool slightly and transfer to a small bowl.

6Step 6

Heat large, preferably nonstick, skillet over medium-high heat. When hot, add 2 tablespoons of vegetable oil. Add 20 to 25 dumplings to the skillet in a circular pattern so their sides touch. Let cook until golden brown on the bottom, about 2 minutes.

7Step 7

Add 2/3 water to the skillet, cover, and cook until the water has almost completely evaporated about 6 to 8 minutes. Carefully uncover and cook the dumplings until crisp 1 to 2 minutes longer. Remove from heat and let sit for 2 minutes. Somethings the dumplings will fuse together. If they have you can invert the whole mess of dumplings onto a serving plate so the browned bottom side is facing up. Serve with the dipping sauce.

Comments

We'll cheers to that

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