Italian Pot Stickers from the Stinking Rose Restaurant

Submitted by MarraMamba

"If you like garlic, like pot stickers, like chinese and like italian then you will love these from chef Andre Froncillo. i would cut the sauce in half or even just make a quarter, it makes about 3 cups which is way more than most of us need unless you freeze it. I have changed the yield to 15-30 wonton wrappers because of deantini's experience. The only thing i wonder about is that pork cooks down a lot more than due to its fat level so yield could depend on the type of meat and amount of fat in it."

 

• Ready In: 1hr 10mins
• Ingredients: 20
• Serves: 4-6

ingredients

• Filling

• 2 tablespoons sesame oil
• 1 lb ground pork or 1 lb italian sausage meat, removed from casings
• 1⁄2 cup finely chopped celery
• 2 tablespoons minced fresh ginger
• 10 -12 garlic cloves, minced
• 1⁄2 lb white mushroom, finely chopped (any finely chopped mushroom can be substituted)
• 1⁄2 cup finely chopped red bell pepper
• 1⁄4 cup rice wine vinegar
• 1⁄4 cup soy sauce
• salt & freshly ground black pepper, to taste
• 1 bunch cilantro, stemmed and chopped
• 15 -30 wonton wrappers

• GINGER-SOY DIPPING SAUCE

• 1 cup rice wine vinegar
• 1⁄2 cup water
• 1⁄4 cup sugar
• 1 tablespoon minced fresh ginger
• 2 garlic cloves, sliced
• 1⁄2 teaspoon red pepper flakes
• 1⁄4 cup sesame oil
• 1 1⁄4 cups light soy sauce

directions

1. To make filling: In heavy skillet, heat sesame oil over medium heat. Add pork, celery, ginger and garlic, and cook, stirring occasionally, for 5 to 7 minutes, until pork is browned and celery is crisp-tender.
2. Remove skillet from heat and drain off fat, then add mushrooms and return to medium heat for 5 minutes, stirring occasionally. Stir in bell pepper, vinegar and soy sauce, and season with salt and pepper. Cook for 3 minutes, stirring frequently. Stir in cilantro and green onions, then remove from heat and let cool to room temperature.
3. On work surface, lay wrappers flat and place 1 tablespoon filling in the center of each wrapper. Fold each wrapper in 1/2, sealing edges with the tines of a fork. Dip a pastry brush in cold water and brush lightly over the top of each pot sticker. Arrange in a single layer on a small baking sheet and refrigerate for about 20 minutes to chill.
4. Pour about 1/2 cup water into a heavy, nonstick saute pan and put pot stickers in the pan. The water level should be at about 1/4 the height of the pot stickers.
5. Cover pan and place over medium heat. Bring water to a rolling boil and cook for 3 minutes, or until pot stickers are browned on the bottom and shiny on top. The water will evaporate during cooking, so watch carefully so that the pot stickers don't burn. Remove from heat.
6. To make dipping sauce: In small saucepan, combine vinegar, water, sugar, ginger, garlic and pepper flakes. Bring to a boil over medium heat, then decrease heat to low and simmer for 15 minutes. Remove from heat and add sesame oil and soy sauce. Strain through a sieve lined with cheesecloth into a small bowl. Refrigerate for at least 10 minutes.

Reviews

[DailyInspiration]

Loved the flavor of these delicious pot sticker dumplings. I made half the recipe as I wasn't sure if the leftover filling would freeze well or not. The dipping sauce is really delicious and these delicious pot stickers were gone very quickly. Will certainly make these again. Made for Everyday is a Holiday tag, February, 2012.

 

[adopt a greyhound]

Loved these, the filling was wonderful. I made half a recipe and got 8 pot stickers. I followed the directions but they stuck to the bottom of the pan and ripped. We ate them with a spoon and put the sauce over the top. Will try again so they don't rip. I did make 1/4 the sauce and don't have any for the leftovers.

 

[bjbuttillo]

The filling was just perfect and makes enough for a ton of dumplings. I made some using the cooking method as written but they just didn't brown up the way I needed so I ended up frying them for a minute on each side in some oil.

 

[Deantini]

The 5 stars are for the flavour which is amazing! As for the instructions I would give max 4 stars because the filling makes WAY more than 12-15 wonton wrappers. It must be a mistake in the recipe or a typo, because after having filled 30 (more than double) wrappers I still had more than half of the filling left! I was running out of time and couldn't use all the filling, so I used some of the left over filling in a fried rice dish that I quickly threw together to make a filling meal and I froze some filling for later (it acutally worked really well in fried rice!!!). So if you are making this dish as a main course for 4-6 people, plan for an extra 45 min for filling the wrappers and for cooking them in batches. I used minced chicken instead of pork or sausage meat for a lighter version. The flavour was great! Made for Newest Zaar Tag.