Traditionally these dumplings are pleated on one side, but we have eliminated this step to simplify the recipe. Enjoy them as is, or with a little soy sauce or Chinese red or black vinegar for dipping. You’ll need at least 45 wrappers, and you can freeze any leftovers.
HANDS-ON TIME 55 minutes
TOTAL TIME 1¼ hours
MAKES about 45 pieces
INGREDIENTS
150 g bok choy (about3 leaves), halved crosswise
450 g lean ground pork
1 tbsp oyster sauce
1 tsp cornstarch
1 tsp soy sauce
¼ tsp pepper
¼ tsp sesame oil pinch salt
1 egg, lightly beaten
1 pkg (450 g) round dumpling wrappers (see tip, below)
2 tsp vegetable oil
DIRECTIONS
In saucepan of boiling lightly salted water, cook bok choy until tender, 4 to 5 minutes. Drain and let cool; squeeze out excess liquid. Thinly slice and place in large bowl.
Add pork, oyster sauce, cornstarch, soy sauce, pepper, sesame oil, salt and half of the egg; mix to combine.
Mix 1 tsp water into remaining egg; brush over edge of 1 of the dumpling wrappers. Place rounded 1 tsp of the pork mixture on centre of wrapper.
Fold over to match edges, pinching gently to seal and pressing lightly to flatten bottom.
Place, seam side up, on waxed paper–lined rimmed baking sheet; cover with damp tea towel. Repeat with remaining wrappers and filling. (Make-ahead: Refrigerate, loosely covered with damp tea towel, in airtight container for up to 24 hours. Or freeze in single layer, about 2 hours; transfer to airtight container and freeze for up to 3 weeks. Cook from frozen, adding ½ cup water and 4 minutes to cooking time.)
In large nonstick skillet, heat 1 tsp of the vegetable oil over medium-high heat; cook half of the pot stickers, seam side up, until bottoms are light golden, about 1 minute. Pour in enough water to come ¼ inch (5 mm) up side of pan. Cover and reduce heat to medium; cook, without turning, until translucent and almost no liquid remains, 5 to 6 minutes.
Uncover and increase heat to medium-high; cook, turning to brown all sides, until no liquid remains, 5 to 6 minutes. Repeat with remaining vegetable oil and pot stickers.
NUTRITIONAL INFORMATION, PER PIECE: about 50 cal, 3 g pro, 2 g total fat (1 g sat. fat), 5 g carb, trace fibre, 11 mg chol, 74 mg sodium, 52 mg potassium. % RDI: 1% calcium, 3% iron, 2% vit A, 2% vit C, 4% folate.
TIP FROM THE TEST KITCHEN
Round dumpling wrappers are thicker than square wonton wrappers, but you can use either.
