Web Extra: Pot-stickers for New Year—or any year

Photo by J. Griffis Smith

Dorothy Huang, whose Chinatown food tours are featured in January 2010 issue, shares her pot-sticker recipe, a traditional Chinese New Year staple.

Ring in the New with Pot-stickers

Celebrate the New Year—and Chinese New Year  with this zesty appetizer, from Chinese Cuisine Made Simple by Dorothy Huang. Huang’s second cookbook is filled with 160 authentic, yet easy-to-prepare recipes. Colorful photos accompany the recipes, as well as the ingredients and condiments. Published by Pinewood Press, the cookbook is available at amazon.com ($27.95). For a signed copy from the author, e-mail: chinesecuisinedh@aol.com.

Pot-Stickers (Yields 45)

  • 1 pound lean ground pork (or ground turkey)
  • 1 package (10-ounce) frozen chopped spinach, thawed and drained

Seasoning ingredients:

  • 1/8 teaspoon pepper
  • 2 tablespoons cornstarch
  •  2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons chopped green onions
  • 1/2 tablespoon minced ginger
  • 1 package dumpling wrappers, thawed
  • 2 tablespoons cooking oil
  • 1 1/2 cups chicken broth

Dipping sauce:            

  •             1 tablespoon shredded ginger
  •             1 teaspoon chili garlic sauce
  •             2 tablespoons soy sauce
  •             1/4 cup vinegar
  •             1/2 teaspoon sesame oil

To Assemble:

In a large bowl, combine pork, spinach and seasoning ingredients – pepper, cornstarch, soy sauce, sesame oil, chopped green onions, and minced ginger.  Mix well.

Put 1 tablespoon filling in the center of the wrapper.  Wet edges with water all around. Fold it into a crescent shape by pleating the outer edge of the dumpling.  Press the edges together firmly.

To Cook:

Add 1 tablespoon oil in a 12-inch non-stick skillet over medium heat. Arrange half of dumplings in the skillet.  Turn heat to high. Cook uncovered for 1 minute or until brown on the bottom.

Add 3/4 cup chicken broth.  Reduce heat to medium. Cover tightly and cook for 5 minutes or until all the liquid is absorbed.  Transfer dumplings, brown side up, to a plate.

Repeat steps “1 and 2” with the other half of dumplings.  Serve with dipping sauce.

See the full article in the January 2010 issue.