Ming Tsai's Pork Apple Potstickers

Famed Chef & Owner of Blue Ginger

Ingredients:

(Makes 45 to 50 pot stickers)

Dipping Sauce

• 3 tablespoons sambal ulek
• 3/4 cup rice vinegar
• 3/4 cup naturally brewed soy sauce
• 11/2 teaspoons toasted sesame oil
• 1/4 cup thinly sliced scallion greens

 

Pot Stickers

• 1 pound ground naturally fed pork
• 1 tablespoon peeled and minced fresh ginger
• 2 tablespoons naturally brewed soy sauce
• 1/2 cup thinly sliced scallions, white and tender green parts (1/8-inch-thick slices)
• 2 cups 1/4-inch-dice, peeled Granny Smith apples
• 1 cup fresh or thawed frozen cranberries, coarsely chopped, or 1/3 cup dried cranberries
• Kosher salt and freshly ground black pepper

 

• 1 large egg
• 2 tablespoons water
• 1 package (50 count) round dumpling or pot sticker wrappers
• Grape seed or canola oil for frying
• Shredded romaine lettuce for serving

 

Procedure
To make the dipping sauce, in a small bowl, combine the sambal ulek, vinegar, soy sauce, sesame oil, and scallion greens and mix well. You should have about 1 3/4 cups. Set aside.

To make the filling for the pot stickers, in a large bowl, combine the pork, ginger, and soy sauce and mix well. Fold in the scallions, apples, and cranberries and season with salt and pepper. To test the seasoning, microwave a small nugget of the mixture, taste, and adjust the seasoning.

To shape the pot stickers, in a small bowl, whisk together the egg and water. Lay 5 wrappers on a work surface. Place 1 1/2 teaspoons of the filling in the center of each wrapper, being careful not to get any filling on the edges, which would prevent a good seal. With a finger or pastry brush, paint the edge of each wrapper with the egg wash. Fold each wrapper in half to form a half-moon. Keeping the dumpling on the work surface, seal the edges by pressing them between your fingers. Then, starting at the center of the crescent, make 3 even pleats, working toward the bottom-right corner. Repeat to make 3 more even pleats, starting again from the center and this time working toward the bottom-left corner. Press the bottoms of the dumplings gently on the work surface to flatten them. Repeat to make more pot stickers until you have used all the filling.

Select a large, nonstick sauté pan with lid and place over high heat. Add 2 tablespoons grape seed oil and swirl to coat the bottom of the pan. When the oil is hot, add the pot stickers, flattened bottom down, in batches of 2 or 3 rows of 5 pot stickers each. Cook without disturbing for 3 to 4 minutes, or until browned on the bottom. Add about 1/2 cup water and immediately cover the pan to avoid splattering. Then lift the cover and make sure that about 1/8 inch water remains in the pan. If not, add a little more water. Re-cover and steam over high heat for 8 to 10 minutes, or until the pot stickers are puffy yet firm and the water has evaporated. If the water evaporates before the pot stickers are done, add more water 1/4 cup at a time. If the pot stickers seem done but water remains in the pan, drain it off and return the pan to the stove top to evaporate any remaining liquid. Continue to cook, uncovered, over high heat for 2 to 3 minutes, or until the pot stickers have recrisped on the bottom. Be careful not to burn them.

Serve each batch as soon as it is ready, transferring the pot stickers to a platter lined with the shredded lettuce. Pour the dipping sauce into a bowl or individual ramekins and serve alongside. Continue to cook the remaining pot stickers in the same way, adding oil to the pan as needed.