Recipe: Ming Tsai's Pork and Shrimp Pot Stickers with Dim Sum Dipping Sauce

MING TSAI'S PORK AND SHRIMP POT STICKERS

"The "Simply Ming" (PBS) host brought flavors from his Wellesley, Mass., restaurant, Blue Ginger to Aspen."

1 pound ground pork
1 pound small shrimp, peeled and cut into 1/4-inch dice
3/4 cup chopped green onions
1 tablespoon minced fresh ginger
2 tablespoons soy sauce
2 teaspoons Asian sesame oil
1/2 package pot sticker wrappers
Kosher salt and freshly ground black pepper
Canola or grapeseed oil
Dim Sum Dipping Sauce (recipe follows)

In a bowl set in a larger bowl of ice, mix pork with shrimp and green onions. Add ginger, soy sauce and sesame oil and stir to evenly combine; do not overmix. Take a small sample and pan-sear or microwave mixture and taste for seasoning.

To form pot stickers, lay out a few wrappers and place about 1/2 tablespoon of filling in the center of each wrapper; avoid getting filling on the edge of wrapper, which would prevent proper sealing. Fold each wrapper in half to form a half-moon shape. Seal each dumpling by pressing between fingers and, starting at center, make 3 pleats, working toward bottom right. Repeat, working toward bottom left corner. Press dumplings gently on work surface to flatten bottoms.

Heat a large nonstick skillet over high heat. Add oil and swirl to coat. When oil shimmers, add pot stickers, flat side down, in rows of five, and cook undisturbed until browned, about 6 minutes. Add about 1/2 cup water to skillet and immediately cover to avoid splattering. Lift cover and make sure about 1/8 inch of water remains in skillet; if not, add a bit more. Steam until pot stickers are puffy yet firm and water has evaporated, 8-10 minutes. If water evaporates before pot stickers are done, add more in 1/4-cup increments. If pot stickers seem done but water remains in pan, drain it and return pan to heat; continue to cook over high heat until pot stickers re-crisp on bottom, 2-3 minutes. Transfer pot stickers to a platter and serve with dipping sauce.

DIM SUM DIPPING SAUCE
Makes 1 cup. Keeps in the refrigerator 1 week.

2 tablespoons bottled sambal (ground chiles)
1/2 cup rice wine vinegar
1/2 cup soy sauce
1 teaspoon sesame oil

In a small bowl, combine all ingredients.

Makes about 20 pot stickers
Source: Ming Tsai