Recipe: Potstickers with Soy, Vinegar, and Chile Dipping Sauce

Potstickers with Soy, Vinegar, and Chile Dipping Sauce

FOR THE WRAPPERS:
2 cups all-purpose flour, plus more for kneading
1 cup boiling water
FOR THE FILLING:
2 1/2 cups Napa cabbage leaves, cut into 1-inch chunks
1/4 inch ginger; peeled
2 green onions, trimmed and cut into 1-inch lengths
2 tbsp cilantro leaves
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp sugar
1 tbsp light soy sauce
1 tbsp rice wine
1 tbsp sesame oil
2 tsp cornstarch
1/2 lb pork butt, trimmed of fat, cut into 1 1/2-inch cubes
TO FRY:
2 tbsp peanut oil
1/2 cup chicken stock; mixed with
1 1/2 cups water
FOR THE SOY VINEGAR CHILE SAUCE:
4 tbsp white vinegar
2 tbsp light soy sauce
3 drops chile oil
1 tsp minced cilantro

TO MAKE THE WRAPPERS:
Put flour into a food processor fitted with a metal blade. As soon as water comes to a boil, with the machine running, pour down the feed tube in a steady stream. Process until dough forms a rough ball and pulls away from sides, about 30 seconds. Turn out onto a work surface. Flour lightly and knead until dough no longer feels sticky and has a firm, smooth consistency, about 2 minutes. Cover and let rest while preparing filling.

TO MAKE THE FILLING:
Put half the cabbage leaves in a food processor. Pulse 4-5 times to a coarse mince. Remove. Process remaining cabbage in same manner. Wrap cabbage in a towel and squeeze out as much liquid as possible. You should have about 1 1/4 cups. Set aside.

With processor running, drop ginger, green onions and cilantro down feed tube; process until finely minced, about 15 seconds. Add salt, white pepper, sugar, soy sauce, wine, sesame oil and cornstarch; pulse to mix. Add pork; process until finely ground, about 20 seconds. Return cabbage to processor; pulse to mix. Do not puree. Remove to a bowl, cover and refrigerate.

TO PREPARE THE DUMPLINGS:
Dust dough with flour. Knead 2-3 minutes or until smooth. Roll out to an 1/8-inch thick sheet. Cut out 4-inch rounds; keep covered.

Put 1 tbsp filling in center of a round. Bring sides of round up over filling and pinch edge of top of arc to seal. On curved rim of near side, make 3 small pleats to the left of center; make 3 pleats in the opposite direction along the other side. Pinch pleated side together with unpleated side to enclose filling to make a 1/2-inch flat border on top. Set dumpling on flat surface with its pleated side facing away from you. Put both thumbs on the smooth side pushing filling forward away from you while pulling ends toward you to form a pouch or belly. Gently flatten dumpling's bottom to create a platform. Set on a tray, cover and refrigerate, or freeze until ready to cook. Repeat, making remaining dumplings.

TO COOK THE DUMPLINGS:
Heat a 9-inch nonstick skillet over medium-high heat. Add oil and arrange 8-10 dumplings platform side down in skillet, touching each other in a spiral fashion. Fry until bottoms are browned and crusty, about 1 minute. (Lift one to check.)

Add enough diluted chicken stock to come halfway up dumplings; bring to a boil. Reduce to a low boil and cover; cook until liquid has been reduced (about 7 minutes.) Gently shake pan from time to time. Pan should not be dry before cooking time is up; therefore, add water if it reduces too quickly. Remove cover and nudge with a spatula to loosen dumplings. Increase heat to high, and fry until pan is dry and dumpling bottoms are crisp, about 30 seconds. Invert a 8-9-inch flat plate over potstickers an turn pan upside down. Repeat with remaining dumplings.

TO SERVE:
Combine dipping sauce ingredients together, stir once or twice and serve with dumplings.

Servings: 6
Source: San Francisco Chronicle