Chinese Pork and Ginger Dumplings (aka Potstickers!)

Last but definitely not least!! Today is my final day of featuring recipes from the British culinary magazine, Delicious. If you ever get a chance to pick up a copy of this awesome monthly periodical, you won’t be disappointed.  Delicious also has a wonderful website that has amazing recipes, helpful tips and even a section devoted to conversions including oven temperatures, weights for dry ingredients, liquid measures and tablespoon conversions. Check the website out here!
There were so many great recipes in this month’s issue that I had some difficulty in picking out one for this last post of the week. However, when I saw the recipe for Chinese Pork and Ginger Dumplings, the decision was made for me and now I know I will be making them again and again! The recipe calls for using store bought wonton wrappers which would make fabulous, fun appetizers for a party. I used the larger egg roll wrappers and served them for dinner with  steamed jasmine rice and a quick ginger-garlic stir fry of the sugar snap peas that are so fresh and abundant at the market right now. Look for the Ginger-Garlic Sugar Snap Stir-Fry recipe next week!
I made two dipping sauces to go alongside; a traditional sesame-soy sauce that I adapted a bit from the Delicious recipe and the other, a fabulous and unique Cranberry-Teriaki Glaze that I found on the Epicurious web site. Both were wonderful and went well the potstickers, fragrant jasmine rice and sweet, gingery pea pods. The potstickers can be made early in the day and then quickly sauteed right before dinner. You might want to make a double batch, this is most definitely a “lick the plate clean” recipe!
Chinese Pork and Ginger Dumplings

28 round dumpling wrappers, or wonton wrappers, cut into circles with round biscuit or cookie cutter (I used 20 egg roll wrappers and cut them into circles with a large scalloped cookie cutter as I wanted bigger dumplings to serve as part of a main course.)
1 medium egg 
3-4 tablespoons peanut oil , or vegetable oil 

FOR THE STUFFING 
1/2 pound ground pork 
1 medium shallot, finely chopped 
1 tablespoon fresh ginger, finely chopped 
2 tablespoons fresh basil, finely chopped 
2 tablespoons fresh cilantro, finely chopped 
1 clove garlic, finely chopped 
1/2 teaspoon sea salt 
1/4 teaspoon fresh ground black pepper 
1 teaspoon fish sauce 
1 teaspoon sugar 
1 medium egg, beaten 
1 teaspoon sriracha chili sauce 

FOR THE SAUCE 
4 tablespoons dark soy sauce, preferably tamari 
2 teaspoons sesame oil 
2 tablespoons lemon juice 
1 tablespoon sugar 

1. To make the stuffing, place the ground pork and next 11 ingredients into a medium size bowl and mix well with a wooden spoon or clean hands. 

2. Lay the wonton wrappers on a clean work surface and place a rounded teaspoon full on one half of the wrappers. Brush the edges with a little of the beaten egg white (I used my fingers for this), then fold over and press to seal. Using your fingers, make small pleats along the edges – it should look like a little bag with the edges crimped together. Lay flat with crimped edges to one side and flatten slightly with the back of a spatula or wide knife. 

3. Heat the oil in a large non-stick frying pan over a high heat and fry the dumplings until golden on both sides, about 2 minutes per side. Once they are browned, add 1/3 cup water and quickly cover (it will spatter). Reduce the heat and steam for 5-6 minutes. Remove cover and cook over low heat until all water is evaporated and dumplings are golden brown and crispy. 

4. For sauce, combine all ingredients in a bowl and mix well. Serve dumpling with sauce for dipping.

Serves 4-6 for an appetizer, 2-3 for a main course.
Cranberry-Teryaki Glaze/Sauce

½ large red onion, sliced
1 ½ teaspoons minced ginger
½ cup dried cranberries, such as Craisins
zest and juice of 1/2 orange
½ cup naturally brewed soy sauce
1 cup cranberry juice
¼ cup sugar
3 tablespoons canola oil for cooking
sear salt and freshly ground black pepper, to taste

2. Immediately, transfer to a blender and blend until almost smooth (with small bits is preferable), drizzling in oil. Do not blend until super smooth. Check for flavor and adjust seasonings. Let come to room temperature, then transfer to a glass jar, seal and store in fridge for up to two weeks.


1. In a saucepan coated lightly with oil over high heat, sauté the onions, ginger and dried cranberries until soft, about 5 minutes. Add the orange zest and juice, naturally brewed soy sauce, cranberry juice, and sugar and bring to a simmer. Reduce by 50 percent over low heat, about 10 to 15 minutes. Check for flavor.


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