After a long day there is nothing that I find more satisfying and zen than preparing a meal. I just love the whole process, selecting ingredients, prepping them up and watching a complete dish unfold before my eyes. There is something so fulfilling about flying by the seat of your pants when cooking. I don’t often use recipes (exception: baking!) so I don’t always have the final product in mind when I start cooking. When things work out and the dish is both beautiful and delicious, it’s the best feeling in the world.
I had some potsticker wrappers in my fridge that had just been begging me to do something with them. I decided to go with one of my favorite flavor combinations: pork and lemongrass. The motions of making all of the potstickers was a lovely moving meditation as well. If you have never made your own potstickers before I highly suggest giving it a try, especially with the help of store-bought wrappers, it couldn’t be easier!
Pork and Lemongrass Pan Fried Dumplings
- 1 package store bought potsticker wrappers
- 1 pound ground pork
- 2 cloves garlic, smashed
- 1 small white onion, quartered
- 3 scallions, greens and whites, sliced
- 1 stalk lemongrass, finely minced
- 1 serrano chile, seeds removed and roughly chopped
- 2 inch piece of fresh ginger, peeled and minced
- zest of one lime
- 3 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice wine vinegar
- 1/2 tablespoon fish sauce
- a few splashes of vegetable stock or water
- 1 tablespoon neutral oil, such as vegetable or canola
For the dipping sauce:
- 1/4 cup soy sauce
- 1 1/2 tablespoon toasted sesame oil
- a splash of fish sauce
- juice of the lime
- 1 tablespoon sambal oelek
- 1 scallion, sliced
In a food processor, add the garlic, ginger, onion, lemongrass, serrano pepper and lime zest and pulse a few times to combine. Then add in the soy sauce, sesame oil, rice wine vinegar and fish sauce and pulse a few times. Next add the ground pork to the food processor and pulse just to combine. To finish the filling, turn the pork mixture out into a bowl and mix in the scallions.
Next, set yourself up a nice work station. Remove the wrappers from their packaging and keep them wrapped in a moist paper towel so they don’t dry out. Have a small bowl of water for moistening the edges of the wrappers and a sheet tray or a large plate waiting for your completed potstickers with a few extra moist paper towels waiting around so that you can cover your potstickers once you’ve got a good amount done.
Take a wrapper and lay it on your work surface. Place about a tablespoon of filling in the center of the wrapper. Dip your fingers in the water and run along the edge. Fold one half over and press down on the seam. Continue to press the seam together all the way around so that you have a nice half moon shape. Lift the potsticker up so that the seam is on top and using your fingers pinch the dough together in a few places to form crimps in the seam. That’s one down!
Place it on the sheet tray or plate, cover it with the moist paper towel and keep going! The amount of filling will fill an entire package of wrappers and then some.
To prepare the potstickers, place the tablespoon of neutral oil into a skillet and place it on medium high heat. When the oil is hot, add in a few of the potstickers making sure to not overcrowd the pan. When the bottoms of the potstickers are nice and golden brown add in the splash of water or stock and loosely cover with aluminum foil for about two minutes. Remove the aluminum foil and you will find delightfully steamed and seared potstickers!!
To make the dipping sauce, combine all the ingredients and whisk together a bit. Dip and enjoy!