Saturday, September 17, 2016

Pork and Apple Pot Stickers

























I love pot stickers and they're not that hard to make at home. I like to make my own because I don't always like what they put in them. For example, I learned to put a little apple in my pork pot stickers to make them so much better than the ones you get already pre-made.

Pork and Apple Pot Stickers

Filling

1 tablespoon oil
1 medium onion, finely chopped
1 medium Fuji or Gala apple, finely chopped
1 tablespoon freshly grated ginger
2 garlic cloves, finely minced
¼ cup rice vinegar
¼ cup apple juice
1 lb lean ground pork
2 tablespoons soy sauce
½ cup scallions, finely diced

Heat oil over medium heat in a large skillet. Add the onion and apple and cook for 5-7 minutes or until softened. Add in the garlic and ginger and cook for another minute. Next, add your rice wine vinegar and apple juice and cook for about 10 minutes or until the liquid has cooked away. Set aside and allow to cool.


Combine the mixture with the ground pork in a mixing bowl. Pour in soy sauce and chopped scallions and stir to blend well. Chill in fridge for at least 30 minutes.

Won Tons

1 egg, beaten for egg wash
1 package (50 count) round dumpling wrappers
2 tablespoons cooking oil
1 tablespoon butter

Lay your won ton or dumpling wrappers on parchment paper and lightly brush edges with egg wash. Place ½ tablespoon of the filling in the center of each wrapper and fold over in half, sealing the edges with fingers by making pleats. See comment section for photo. Gently press the pot stickers down on the work surface to flatten the bottoms so they stand upright.

Add oil and butter to a large skillet. Heat over medium-high. Working in batches, fry the pot sticker in the hot butter and oil until crispy ...about 3 minutes. 






























After about 3 minutes, stand back and add ¼ cup of water and immediately cover pan to avoid any splattering. Steam until the pot stickers are puffy yet firm and all the water has evaporated, about 5-7 minutes. Remove lid and cook for an additional 1-2 minutes so that the bottoms can retain their crispiness. Transfer to a serving platter and continue with the remaining pot stickers. Serve warm with the dipping sauce.

For the Dipping Sauce:

¼ cup soy sauce
2 teaspoons toasted sesame oil
1 tablespoon honey
Pinch of red pepper flakes

Whisk all ingredients together in a bowl. Set aside until ready to serve.




 Photography is copyrighted and the property of ©Welcome Home.

No comments :

Post a Comment