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Potstickers with Ponzu Dipping Sauce

Potstickers with Ponzu Dipping Sauce
When you make pot stickers for an appetizer, you may want to consider doubling or tripling the recipe. This recipe makes two dozen, and they won't last long.

They're bite-sized and they're delicious - especially when dipped in Ponzu Sauce!

Hint: You can always buy bottled Ponzu Sauce, but personally, I like to make my own. You can definitely taste the difference. See recipe in the Earthy Delights recipe file.
Ingredients:

¼ ounce dried Shiitake mushrooms
1 tablespoon sesame oil
1 teaspoon fresh ginger, minced fine
½ teaspoon Five Spice Powder
2 ounces fresh Shiitake mushrooms, trimmed and chopped coarsely
1 medium-sized carrot, diced
1 medium-sized leek, trimmed, with the white and light green portion chopped fine
4 scallions, white and light green portions, trimmed and minced fine
1 tablespoon dry sherry
1 tablespoon soy sauce
Salt & freshly ground black pepper
½ pound ground pork
24 round pot sticker wrappers
3 tablespoons Tea Seed oil

Ponzu Sauce



Directions:


First, Make the Filling:
Place the dried shiitakes in a bowl and cover with ½ cup of hot water. Allow the mushrooms to sit for about 30 minutes, or until they are full and soft. Drain and discard the liquid.
Chop the mushrooms and set them aside.


Heat the sesame oil in a medium-sized skillet over medium heat. Add the ginger and sauté until it smells very fragrant. This should take only about 20 seconds.

Stir in the five-spice powder, the reconstituted shiitakes, and the fresh shiitake mushrooms. Cook for about 1 to 1½ minutes, stirring constantly. Add the carrots, leeks, and scallions and stir to combine thoroughly.

Add the sherry and continue stirring. Add the soy sauce, salt and pepper.


Transfer the mixture to a bowl and allow it to cool slightly, about 5 or 10 minutes. Stir in the pork.

Now Assemble the Potstickers:
Line a cookie sheet with parchment paper.


Work on just 1 potsticker at a time, keeping the other wrappers covered with a damp dish towel or plastic wrap to prevent them from drying out. Place about 2 teaspoons of the filling in the center of each wrapper. Moisten the edges of the wrapper with water and crimp them in the middle, forming a traditional crescent shape. Squeeze the edges together tightly to seal the dumpling. Place the filled potstickers on a prepared baking sheet and cover with plastic wrap.


Repeat with remaining ingredients until all the wrappers are filled and sealed.

Cooking the Potstickers:
Heat 1½ tablespoons of tea seed or other neutral cooking oil in a cast-iron skillet over medium-high heat for about 4 minutes.


Arrange half of the potstickers, crimped side up, snugly together in the heated pan. Cook until the dumplings are a deep golden brown on the bottom. This should take 1 to 2 minutes, depending on the heat of the pan.


Add 1 cup of hot water, partially cover the skillet, and cook for 4 to 5 minutes. Reduce the heat to medium and cook until the bottoms are dark brown, crisp, and the water has evaporated, about 5 minutes.


Slide a spatula under the dumplings to loosen them, then serve immediately with Ponzu Sauce for dipping.


Wash and dry the pan before repeating the process with the rest of the potstickers.

Variation:
Reduce saturated fat by substituting an equal amount of ground turkey for the pork.



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