Tuesday, March 18, 2014

Pork Potstickers - with a Thai bent

This is such an easy recipe.  Rather than try to mince so much of it by hand...run it all through a meat grinder with the fine grind disk and you are done pronto.  Either the grinder that attaches to your stand mixer or a hand operated works fine.  It yields the perfect texture.

Not quite sure where this Thai bent has come from...but I do like the Thai flavors as they have a pretty awesome blend of sweet-savory-hot-acid going that just dances in your mouth.  A happy dance if you will.

This recipe is also an example of how to repurpose a left over rather than just reheat as is the next day.  For this I used the Thai Pork Roast from the other day, but you can use any other chunk of left over cooked pork roast just as easily.

Of course I cheat...am a better flavor maker than a dough maker.  I pick up a package of potsticker wrappers already made at the local Asian market.  Voila for a buck forty nine I'm in business and no aggravated swearing as I can't get the dough right.
The last tip I offer up is that I use a non-stick skillet.  Makes it easier to release the dumplings when they are seared on one side without tearing them up in the process of flipping to brown the other side.  A good, heavy non-stick skillet with a lid can be had for under $50 and worth the investment.

Pork Potstickers

  • 1 lb left over cooked pork roast
  • 2 cloves garlic
  • 1" finger of ginger
  • 1/2 c loose packed cilantro leaves and stems
  • 2 green onions thinly sliced
  • 1 T lemongrass puree
  • 1 T fish sauce
  • 2 T soy sauce
  • 1 T sesame oil

Assemble meat grinder according to your manufacturers instructions.  Cut pork into chunks that will fit into the feed tube.  Place ginger, garlic and cilantro into feed tube and top with some of the pork.  Grind through fine disc.  Repeat with remainging pork until it is all ground.

Mix together lemongrass puree, fish and soy sauce with the sesame oil.  Pour over the ground meat mixture.  Add thinkly sliced green onions.  Toss with fork until all ingredients well blended.

In palm of hand place 1 potsticker wrapper.  Weet edges with water.  Place scant tablepoon of filling into center of wrapper.  Fold edges over and  press to seal the edges.  Place on tray and cover with plastic wrap so they don't dry out while assembling the rest of them.  (This makes about 4 dozen pot stickers).

In non-stick skillet over medium heat spray with cooking oil.  Arrange potstickers in pan so edges don't touch.  Add 1/3 c water and cover.  Steam 5-7 minutes until water just about evaporated.  Remove cover, drizzle with 1-2 teaspoons sesame oil and turn the potstickers over and brown on other side.  Repeat until all pot stickers are cooked.
Potsticker wrapper with edges wet ready for filling
filling placed in wrapper ready to fold and seal edges
Assembled potstickers waiting cooking
Potstickers steamed and one side seared ready to turn over

Add bonus...pays to scroll to the end.  Half the fun of potstickers is dipping them in a flavorful dipping sauce.  Here's my go to recipe for potstickers...doesn't matter what kind, its still uber delicious.

Dipping Sauce
  • 1/2 C orange marmalade
  • 1/2 c reduced sodium soy sauce
  • 1  clove garlic
  • 1/2" finger of ginger
  • 1 t red pepper flakes

Place marmalade and soy sauce in small sauce pan over low heat.  Using a microplane grate in the ginger and garlic.  Add pepper flakes.  Stir until marmalade melts and its all combined. Cool to room temp.  Store leftovers in fridge for up to a week.

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