This is one recipe that I have been cooking for my family and friends for over 15 years, and it is always a huge hit. I have honestly never had a better Potsticker. I have tried all different brands sold in grocery stores & have gone to highly recommended restaurants in Vancouver to try their creations…there is no comparison.
Over Christmas I made these for guests coming to the house. I have not heard the end of people asking me for my recipe, so here it is. Even if you are not a person who is very comfortable in the kitchen, you will be able to make these with no problem. (I got my brother making them, that’s proof enough for me!)
It is a little bit time consuming the first few times you make it, but these tasty Potstickers will not disappoint your guests guaranteed!
Ginger Fuji Apple Chutney:
- 4 cups Fuji or other non mealy red apples (8-10 apples) Peeled, cored and cut into 1/4 inch dice (1 litre)
- juice of 1 lemon
- 1 tbsp of grape seed or canola oil (15 ml)
- 2 medium onions cut into 1/4 inch dice
- 2 tbsp peeled and minced fresh ginger
- 1 cup rice wine vinegar (250 ml)
- 1 cup apple juice (250 ml)
- In a large, non reactive bowl, toss the apples with the lemon juice.
- Heat a large, non reactive saucepan over medium heat (my favorite is Cast Iron). Add the oil and swirl to coat the pan. Add the onions and ginger and saute until the onions are soft (3-4 min). Add the apples and cook, stirring gently, for 3 minutes. Season with salt and pepper.
- Add the vinegar and apple juice and cook until the liquid is reduced by three quarters, about 30 minutes.
- Cool before ladling into a tightly sealed jar. This mixture will last 1 week refrigerated, or a few months if stored in the freezer.
(I make these Potstickers so often, that now when I make the chutney I make a double batch and freeze in zip lock baggies, 1 cup in each. The next time I make these for my family, the process is much quicker)
Dim Sum Dipper
- 2 tbsp sambal (or very thick hot sauce, not tabasco)
- 1/2 cup rice wine vinegar (125 ml)
- 1/2 cup soy sauce (125 ml)
- 1 tsp sesame oil (this ingredient will make all the difference in your dipping sauce)
- in a small bowl or container with lid, combine the sambal, vinegar, soy sauce and sesame oil. Mix and use or store. Makes 1 cup.
- 1 lb ground pork (454g)
- 2 tbsp soy sauce (30 ml)
- 1/2 cup scallions, white and green parts, sliced 1/8 inch thick (125 ml)
- 1 cup Ginger Fuji Apple Chutney (250 ml)
- kosher salt and fresh ground pepper to taste
- 1 egg
- 2 tbsp water
- 1 package (50 count) round dumpling wrappers
- 2 tbsp grape seed or canola oil (30 ml)
- In a bowl, combine the pork and soy sauce and mix. Fold in the scallions and chutney and season with salt and pepper
- To form the pot stickers, in a small bowl, mix the egg with 2 tbsp of water. Lay 5-10 wrappers on a work surface. Place 1.2 tsp of the filling in the centre of each wrapper. Avoid getting any filling on the edges which could prevent them from sealing properly. With a pastry brush, paint the circumference of the wrappers with the egg mixture. Fold each wrapper in half to form a half moon shape. Seal by pressing the edges together on a work surface.
- Heat a large, non stick lidded saute pan over high heat. Add the oil and swirl to coat the pan. When the oil is hot , add the pot stickers. Cook browning on both sides about 3-4 minutes each side.
- Transfer cooked potstickers to a pan lined with paper towel to soak up excess oil.
- Serve with rice of choice and Dim Sum Dipper.