As promised last night, here is the recipe for the pot stickers. Though, I completely forgot to take a picture of the finished Pot Stickers! They didn't last very long. This recipe frustrated me a bit, but I have to say they went over extremely well. I even got 5 out of 5 stars from Will!
Alliey's tip: The recipe says "Pot stickers can be assembled ahead of time and frozen." Do that.
The full ingredient list:
3/4 pound ground pork
1 cup minced cabbage
2 green onions, minced
1 egg
1 tablespoon light soy sauce
1/2 tablespoon salt
1/2 teaspoon hot chili oil
40 won ton skins
Oil
Water
Chinese Vinegar (Black Vinegar)
Hot Chili Oil
Pot Stickers
3/4 pound ground pork
1 cup minced cabbage
2 green onions, minced
1 egg
1 tablespoon light soy sauce
1/2 tablespoon salt
1/2 teaspoon hot chili oil
40 won ton skins
Prep: The book says to cut the won ton skins into the largest circle possible prior to beginning assembly. However, about 10 dumplings into my assembly process, i found it considerably easier to place the meat in the square won ton skin, fold it, and then cut the won ton skin. I suggest you figure out which method you prefer.
Combine pork, cabbage, onion, egg, soy sauce, salt, and hot chili oil in a large bowl and mix well.
To Assemble:
Dust waxed or parchment paper with cornstarch. Set 1 rounded teaspoon of the filling in the center of 1 won ton skin, pressing lightly so the filling forms a narrow band across the middle. Moisten rim of skin. Bring opposite sides together to form a semicircle. Pinch together corners. Seal the remainder by pleating one side 3-4 times and pressing against opposite (unpleased) side. Transfer to plate or cornstarch lined paper and cover with kitchen towel. Repeat with remaining won ton skins and filling.
Place 2 medium non-stick skillets over low heat. Add 1/4 cup oil to each. Arrange dumplings in skillets in rows, fitting closely together. Increase heat to medium-high and cook uncovered until bottoms are deeply golden, checking occasionally. This should take 3-4 minutes.
Add 3/4 cup water to each pan and cover immediately. Let steam until skins are translucent. The book said this should take about 3 minutes, however mine cooked for closer to 6-7 minutes. Remove cover and continue cooking over medium heat until bottoms are very crisp and well browned. Loosen dumplings with spatula and transfer to serving dish.
Dipping Sauce:
Mix hot chili oil and Chinese vinegar together. The recipe doesn't specify amounts, so just use your discretion.
I think I will definitely be making these again, but maybe not any time soon...That prep time is just a killer. But, getting 5 out of 5 stars from Will certainly doesn't happen every day. I will tell you the surprisingly awesome thing about these was that I expected to spend half a fortune on all the special ingredients. They were surprisingly very affordable! Especially considering the recipe makes 40 dumplings. I think in total I spend $12-14ish on these. Hard to remember specifically, I went shopping for the dumplings and the mushrooms at the same time.
So, I am three books in to this project and have many more great recipes to try. All in all my weekend with Bon Appétit: Appetizers was fantastic.