Pork and Shiitake Pot Stickers

dumplings3I love dumplings of all sorts, but I’m particularly fond of pork dumplings that you can order in Thai or Chinese restaurants. Now I have a pitch-perfect recipe to make them at home that is relatively easy, healthy, and most importantly of all, delicious!

I made these for a special Saturday night dinner, and they were so good, we almost ate the entire batch! I’ll admit, dumpling making is tedious and time-consuming, so pour yourself a glass of wine, because you’re going to be standing and folding for a while (unless you grab some help), but the end result is so worth it! The filling tastes like what you’d find in a restaurant, and the sauce has just the right amount of heat. I cooked the mushrooms and onions in a spicy sesame oil to add even more spiciness and it was so good!

I buy my dumpling or wonton wrappers frozen (Twin Marquis, a company out of New York) from the Asian market, but because I get there only about twice a year, I keep them in the freezer and defrost a package when I need them. Works perfectly!

I decided to make another batch of these to freeze. Guess what’s for dinner tonight?

Frying and steaming the dumplings are a perfect way to cook these. Place on a serving dish in a warm oven until you're ready to eat!

Frying and steaming the dumplings are a perfect way to cook these. Place on a serving dish in a warm oven until you’re ready to eat!

Pork and Shiitake Pot Stickers

This recipe originally appeared in the March 2014 issue of Cooking Light magazine.

2 tablespoons dark sesame oil
3/4 cup thinly sliced green onions, divided
1 tablespoon minced garlic
1 tablespoon grated peeled fresh ginger
4 ounces thinly sliced shiitake mushroom caps
5 tablespoons lower-sodium soy sauce, divided
1 tablespoon hoisin sauce
1/2 teaspoon freshly ground black pepper
14 ounces lean ground pork
40 gyoza skins or round wonton wrappers
Cornstarch
1/4 cup hot water
2 tablespoons brown sugar
2 tablespoons rice wine vinegar
1 1/2 tablespoons sambal oelek (ground fresh chile paste)

1. Heat a large skillet over high heat. Add oil to pan; swirl to coat. Add 1/2 cup onions, garlic, ginger, and mushrooms; stir-fry 3 minutes. Remove from pan; cool slightly. Combine mushroom mixture, 1 tablespoon soy sauce, hoisin sauce, pepper, and pork in a medium bowl.

2. Arrange 8 gyoza skins on a clean work surface; cover remaining skins with a damp towel to keep them from drying. Spoon about 1 1/2 teaspoons pork mixture in the center of each skin. Moisten edges of skin with water. Fold in half; press edges together with fingertips to seal. Place on a baking sheet sprinkled with cornstarch; cover to prevent drying. Repeat procedure with remaining gyoza skins and pork mixture.

3. Combine 1/4 cup hot water and brown sugar in a small bowl, stirring until sugar dissolves. Add remaining 1/4 cup green onions, remaining 1/4 cup soy sauce, vinegar, and sambal, stirring with a whisk until well combined.

4. Heat a large heavy skillet over high heat. Generously coat pan with cooking spray. Add 10 pot stickers to pan; cook 30 seconds or until browned on one side. Turn pot stickers over; carefully add 1/3 cup water to pan. Cover tightly; steam 4 minutes. Repeat procedure in batches with remaining pot stickers and more water, or follow freezing instructions. After cooking, serve pot stickers immediately with dipping sauce.

TO FREEZE: Freeze dumplings flat on a baking sheet sprinkled with corn­starch 10 minutes or until firm. Place in a large zip-top plastic freezer bag with 1 teaspoon cornstarch; toss. Freeze sauce in a small zip-top plastic freezer bag. Freeze up to 2 months.

TO THAW: Thaw sauce in the microwave at HIGH in 30-second increments. No need to thaw pot stickers.

TO REHEAT: Follow recipe instructions for cooking, placing frozen dumplings in pan and increasing steaming time by 2 minutes.

MVK’s Endorsement of the Week: Celebrate St. Patrick’s Day With a Feast!
fourleaf cloverI don’t have a speck of Irish blood in me, but I always like to celebrate St. Patrick’s Day because 1. The month of March is halfway over, one step closer to April and springtime; and 2. Who doesn’t want a big dinner of corned beef and cabbage? Cooking Light has created a special menu of healthy Irish recipes just in time for the holiday! You can check them out here. I think the Ploughman’s Lunch Platter sounds divine!