Steamed Beef & Ginger Pot Stickers
Filed under the book's Japanese section, but pot stickers (guo tie) are a Chinese-style pan/steamed dumpling; here made with gyoza wrappers and a ground-beef, ginger and green-onion filling, served with a tangy soy dipping sauce.
Ingredients
| 4 | green onions, thinly sliced | |
| 2 tablespoons | 30 ml | reduced-sodium soy sauce |
| 2 | garlic cloves, minced | |
| 1 tablespoon | 15 ml | rice vinegar |
| 1 tablespoon | 15 ml | minced fresh gingerroot |
| 1/4 teaspoon | 1.3 ml | coarsely ground pepper |
| 1 pound | 455 g | ground beef |
| 48 | pot sticker or gyoza wrappers | |
| 1/4 cup | 60 ml | reduced-sodium soy sauce (dipping sauce) |
| 2 tablespoons | 30 ml | rice vinegar (dipping sauce) |
| 2 tablespoons | 30 ml | ketchup |
| 1 tablespoon | 15 ml | minced fresh gingerroot (dipping sauce) |
| 2 teaspoons | 10 ml | sesame oil |
| 1 | garlic clove, minced (dipping sauce) |
Instructions
- In a large bowl, combine the first 6 ingredients (green onions, soy sauce, garlic, rice vinegar, ginger and pepper). Add the beef; mix lightly but thoroughly. Place a scant 1 tablespoon of filling in the center of each wrapper, keeping remaining wrappers under a damp paper towel until ready to use.
- Moisten the wrapper edges with water. Fold each wrapper over the filling and seal the edges, pleating the front side several times to form a pleated pouch. Stand the pot stickers on a work surface to flatten the bottoms, curving them slightly into crescent shapes if desired.
- In a 6-qt. stockpot, set a greased steamer basket over 3/4 in. of water. Working in batches, place the dumplings in the basket. Bring the water to a boil, then reduce the heat to maintain a low boil; steam, covered, 4-5 minutes or until cooked through.
- Meanwhile, in a small bowl, combine all the dipping sauce ingredients. Serve with the dumplings.
Editor's Note: Wonton wrappers may be substituted for pot sticker and gyoza wrappers - stack two or three, cut into circles with a 3-1/2-in. cutter, then fill and wrap as directed. Freeze option: freeze uncooked pot stickers on waxed-paper-lined sheets until firm, transfer to freezer bags, and steam from frozen, increasing the time to 6-7 minutes.