For a printable version of the recipe, click on the file below it.
Ginger Pork Potstickers
This recipe comes from Rick and Lanie's Excellent Kitchen Adventures, a book that Rick Bayless wrote with his teenage daughter.
Makes about 40 dumplings.
- 2 garlic cloves, minced
- 2 green onions, cut into 1/4 pieces
- 1 1/2 inch piece of ginger, grated
- 1 pound lean ground pork (or use turkey or chicken)
- 1/3 small head Napa cabbage, thinly sliced, about 3 cups
- 1 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 1/2 teaspoons salt
- About 40 round dumpling wrappers (gyoza wrappers or dumpling skins)
- 3 tablespoons vegetable oil, divided, for frying
- Potsticker Dipping Sauce: 1/4 cup soy sauce, 1 1/2 teaspoons sesame oil, 1 Tablespoon vinegar, 1/2 teaspoon chili paste (such as sambal oelek)
- Place the minced garlic, chopped green onions, and grated ginger into a medium bowl and mix well.
- Add the sliced cabbage, soy sauce, sesame oil, salt and pork.
- Set out a large baking sheet or tray for your dumplings. Set out a small bowl of water for dipping your fingers into. Cover the dumpling wrappers with a wet towel, and keep them covered while you work so that they don't dry out.
- To make a dumpling, place a wrapper in the palm of your hand (or onto a dumpling press). Use your other hand to dip a finger into the water, and moisten the outside rim of the wrapper evenly. Place one tablespoon of filling neatly in the center. Fold the dumpling so that the edges meet in a semicircle. Now fold and pleat to seal.
- Place the dumpling on its side on the tray, and shape slightly so that it is lying flat. Cover with a moist towel and continue until all the dumplings are done.
- Set a large (10 inch) skillet that has a lid over medium heat. Once hot, drizzle 1 tablespoon of the oil into the pan. When shimmering, carefully lay the dumplings into the oil, making sure they are not packed tightly. Fry until golden brown, about 3 minutes each side.
- Now carefully add about 1/2 cup water to the skillet and cover. Shake the pan to be sure the dumplings aren't sticking. Cook for 6 minutes with the lid closed, and then 2 more with the lid off until all the water has evaporated from the pan. Remove, and keep warm.
- Wipe out the skillet, heat and add another tablespoon of oil, and cook the next batch.
- Mix the Dipping Sauce ingredients in a small bowl, and serve with the hot dumplings.
Ellis Custom Meats: Derek is an independent butcher, specializing in sourcing local animals, processing wild game, and creating artisanal meats and sausages
Lava Lake Lamb: natural, grass-fed lamb from Idaho; buy direct from their website, or through Ellis Custom Meats. Visit their website for lamb recipes galore.
Teton Waters Ranch: natural, pasture-raised beef from Idaho; can be purchased directly from the ranchers through their website, at their cafe in Driggs, or at Jackson Whole Grocer in Jackson, WY.