Ingredients
-
For Blanching the Bok Choy
-
8 oz Bok Choy
-
1.5 qts Water
-
2 tsp Salt
-
For Making the Filling
-
1 lb Lean Ground Pork
-
2 Egg White
-
2 oz Soy Sauce
-
1 oz Rice Wine
-
2 tsp Sugar
-
1 oz Sesame Oil
-
1 oz Ginger
-
½ bunch Scallions
-
For Filling the Pot Stickers
-
40 Pot Sticker Wrappers
-
1 cup Cold Water
-
Corn Starch
-
For Cooking the Pot Stickers
-
6 oz Peanut Oil
-
2.5 qts Chicken broth
-
4 oz Soy Sauce
-
4 oz Carrots
-
4 oz Celery
Directions
These Chinese dumplings are well known in the United States, yet these are simply one example from a family of filled-dough dumplings that are found throughout China. The dough used to make these is now widely available frozen, although it is often made with eggs, which the traditional dough did not contain. There are a few varieties of eggless wonton skins, or the dough can be made fresh.
Steps
|
1
Done
|
For Blanching the Bok ChoyIn a small pot, combine the water and salt; place the pot over a high flame and bring contents to a boil. |
|
2
Done
|
Once the water reaches a boil, add the bok choy stems and blanch until just tender; remove the stems and shock them in an ice bath. |
|
3
Done
|
Once the stems are blanched, add the leaves and blanch until just wilted (this will happen very quickly, within 30 seconds or so, so be attentive). Once the leaves are wilted, add them to the ice water to shock as well. |
|
4
Done
|
Remove all of the bok choy from the ice bath, and pat it dry with a clean paper towel. |
|
5
Done
|
Dice all of the bok choy into small pieces, mincing the leaves. |
|
6
Done
|
Transfer the cut bok choy to a clean, dry cloth, and wring out any excess moisture; set aside for the filling. |
|
7
Done
|
For Making the FillingIn a mixing bowl, combine the ground pork and the whipped egg whites; mix well to combine. |
|
8
Done
|
Slowly work in the soy sauce, rice wine, and sugar using clean, sanitized hands or a fork; then drizzle in the sesame oil, working it in with your hands or a fork. |
|
9
Done
|
Once the liquids have been added to the filling, the minced ginger, scallions, and prepared bok choy can be folded into the mixture. The mixture is ready to be used to fill the dough. |
|
10
Done
|
For Filling the Pot StickersPrepare to make the pot stickers by placing the cold water (and the pot sticker skins and filling) in a container near your work area, and work with one skin at a time. |
|
11
Done
|
Place ½ tablespoon of the filling in the center of the pot sticker skin, and wet the edges of the skin with a little bit of the cold water (using either clean, sanitized fingers or a pastry brush). Fold over the skin to form a semicircle with the dough, enclosing the filling inside the center of the dough/skin (be sure not to trap pockets of air inside the pot sticker when doing this, or they may burst when cooked). |
|
12
Done
|
Once the pot sticker is folded over, firmly press together the edges of the skins that overlap (using clean, sanitary fingers). Press the two pieces of dough together and seal them. |
|
13
Done
|
Repeat steps 2 and 3 to fill all of the pot stickers, sealing each one as you go and setting them on a sheet tray lined with parchment paper to be ready for cooking (if they will not be made immediately after prepping, it is a good idea to dust them with corn starch to prevent them from sticking to the paper or tray). |
|
14
Done
|
For Cooking the Pot StickersAdd 1.5 Tbsp of peanut oil to a medium- to large-size sauté pan, and heat over a medium-high flame on the stove. |
|
15
Done
|
Once the oil gets hot (it should ripple and just begin to smoke), add 5 pot stickers to the pan and sauté them until they become golden on the bottom side (they will release from the pan as soon as they are golden, so if they stick, wait!). Add 10 oz of chicken stock to the pan. |
|
16
Done
|
Repeat steps 2 and 3 seven more times to cook all of the pot stickers. |
