This pot sticker recipe is adapted from Leeann Chin’s Chinese Cookbook. It’s actually a version from one of the first cookbooks I purchased when I moved to San Diego. Being a San Francisco transplant and missing my favorite restaurant Yet Wah, I decided I needed to learn to make my own Dim Sum, Hot and Sour Soup and other delicious dishes like Sweet and Sour Pork, and Beef with Broccoli from scratch.
In this dish I like to use black forest mushrooms and dried lily buds, which are the unopened flowers of day lilies. The lily has been used in China as both a food and medicine for over 2,000 years. Dried lily buds are yellow-gold in color, with a musky or earthy taste. They also go well in the traditional Hot and Sour Soup. Each can be found in any Asian market.
The dough itself is really simple and much better then purchasing store made wonton wrappers that are terribly thin. When flour is mixed with water, it’s naturally sticky and elastic due to the protein in wheat called gluten. In this dumpling dough, the gluten helps hold the dough together when rolling it out and when steamed from the boiling water. Gluten makes the dough difficult to roll out because it’s really elastic, and the dough snaps back after it is stretched and rolled out. The trick is to allow the gluten in the dough to relax after mixing and before rolling. If it’s still giving you a hard time when rolling, let it rest for another 10 minutes covered as to not dry out. This makes about 48 dumplings.
Pork Pot Stickers
- 1 lb lean ground pork or chicken
- 2 cups Napa cabbage sliced thin
- 8 medium dried black mushrooms
- 1 carrot shredded
- 2 tbsp fresh ground ginger
- 1/2 cup dried lily flowers
- 1/3 cup finely chopped canned bamboo shoots
- 1/2 cup medium green onions finely chopped
- 1 egg
- 1 tbsp dry white wine
- 1 tbsp water
- 2 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp kosher salt
- 1 tsp sesame oil
- Dash of white pepper
- 2 cups all-purpose flour
- 1 cup boiling water
- vegetable oil
- 2 cups water
- Dipping Sauce
- Soy sauce
- Sesame Oil
- Red Wine Vinegar
- In a small bowl, soak black forest mushrooms and dried lily flower in hot water and place something on top to keep submerged for 20 minutes or until soft, drain. Rinse and squeeze out excess water. I keep the mushroom water for soup stock. Remove the stems and discard. Chop mushroom caps into thin diagonal strips and the lily flowers in half.
- In large bowl, mix cabbage, carrot, mushrooms, lily flowers, pork, egg, sliced bamboo shoots, green onions, ginger, wine, soy sauce, water, cornstarch, salt, white pepper and sesame oil.
- In medium bowl, mix flour and 1 cup of boiling water until it forms a soft dough. Carefully as this is still warm, knead dough on lightly floured surface about 5 minutes or until smooth. Divide the dough in half then shape each half into a 12-inch-long roll. I then cut each roll into 24 slices, each about 1/2 inch thick. Let rest about 10 minutes covered.
- Roll 1 slice of dough into a 3-inch circle on lightly floured surface. Place 1 tablespoon of the pork mixture in the center of dough circle. Fold the circle in half and press edges together with a fork or pinch with fingers to make pleats. Place the dumpling, pleated edge up, on wax paper lined cookie sheet so they don't stick. Gently press dumpling to flatten the bottom. Repeat with remaining slices of dough.
- Heat a wok until very hot. Add about 2 tablespoons of the vegetable oil; tilting wok to coat sides. Place about 12 dumplings in single layer in wok and fry about 2 minutes or until bottoms are golden brown. Add 1/2 cup of the water, cover and cook 6 to 7 minutes or until water is absorbed. Repeat with remaining dumplings. Continue to add more vegetable oil as necessary. Serve with sauce and chopped cilantro as garnish.