OPEN KITCHEN with NATHAN SCOTT
Chinese dumpling wrappers can be found in the refrigerated section of well-stocked grocery stores.
Makes about 30 dumplings
|½||pound lean ground pork|
|1||large egg white|
|1||medium carrot, peeled and grated|
|1||scallion, thinly sliced|
|Zest of ½ lime, finely grated|
|2||cloves garlic, peeled and minced|
|½||teaspoon fresh ginger, peeled and grated|
|1||tablespoon soy sauce, plus more for serving|
|1||teaspoon toasted sesame oil|
|Kosher salt and freshly ground black pepper|
|30||3-inch round Chinese dumpling wrappers|
|2||tablespoons vegetable oil|
- Stir the ground pork together with the egg white, carrot, scallion, lime zest, garlic, ginger, soy sauce, and sesame oil. Season with salt, black pepper, and a pinch of Cayenne pepper.
- Place 1 to 2 teaspoons of the pork filling in the center of one of the dumpling wrappers. Moisten the edge of the wrapper with a little water, and then fold the wrapper in half to make a half-moon shaped dumpling. Crimp the edges of the wrapper together to completely encase the filling. Place the finished dumpling on a parchment-lined baking sheet and cover with plastic wrap as you continue to make additional potstickers.
- Heat the oil in a skillet set over medium-high heat. Arrange the potstickers, seam-side-up, in the skillet and cook until the bottoms of the dumplings are golden brown, 1 to 2 minutes. Add 1 cup of water to the skillet and cover. Steam the dumplings until cooked through, 5 to 6 minutes. Remove the cover and continue to cook until the water has evaporated and the bottoms of the potstickers have recrisped, 3 to 4 minutes. Serve with soy sauce, for dipping.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2014 by Nathan Scott. All rights reserved.
Category: Open Kitchen