Chinese Pork Pot Stickers

Tip:  Read directions completely before preparing.

Ingredients:

(For Dumpling Filling)

1 lb ground pork

1/2 cup Napa cabbage, finely shredded

1/4 cup green onion, finely chopped

1/4 cup celery, finely chopped

1/4 cup carrots, finely chopped

1/4 cilantro, chopped

1 teaspoon ginger paste

1 teaspoon garlic paste

1 tablespoon soy sauce

1 tablespoon sesame oil

1 teaspoon salt

1/4 teaspoon white pepper

1 teaspoon corn starch

1 Package of Shu Mai wrappers or round Wonton wrappers

(For Dipping Sauce)

6 tablespoons light soy sauce

3 tablespoons rice vinegar

2 tablespoons water
1 teaspoon hot chili oil (optional)

1 teaspoon granulated sugar

1 clove garlic, peeled and minced

1/2 teaspoon ginger paste

Other:

2 - 4 tablespoons vegetable oil (For Frying Dumplings)

water
2 tablespoons thinly sliced green onion for garnish

Directions for Frying Dumplings:

In a large bowl, mix the pork, cabbage, celery, green onion, cilantro, ginger paste, garlic paste, soy sauce, sesame oil, salt, cornstarch and white pepper.

Wet the edges of the dumpling wrapper, then spoon a heaping teaspoon or so of pork and vegetable mixture in the center of the wrapper.

Lift up one edge of the circle and pinch the top together. Begin pinching down the side of the pouch to encase the mixture. Repeat with the remaining slices of wrappers and filling.

Heat a large (12") nonstick skillet until very hot.  Add 1/2 tablespoon vegetable oil, tilting to coat the sides. Place dumplings in a single layer in the skillet and fry 2 minutes, or until the bottoms are golden brown. Flip and brown other side.

Add 1/3 cup water. Cover and cook 4 to 6 minutes, or until the water is absorbed. Repeat with the remaining dumplings.  Enjoy!

Directions for the Dipping Sauce:

Combine all the ingredients and store in a sealed container in the refrigerator for 1 hour to give the flavors a chance to blend.

Tip:  Hot chili oil adds bite to this dumpling dipping sauce recipe. There are so many ways to fold the dumpling wrappers, but I found this to be the easiest!

 

Potato Klubb (Norwegian Potato Dumplings)

Tip: Read directions completely before preparing.

Ingredients:

2 cups all-purpose flour

2 1/2 teaspoons salt

1/4 teaspoon baking powder

1/4 teaspoon ground black pepper

4 cups potatoes, peeled and grated

2 tablespoons grated white onion

8 ounces cooked ham, cut into 1 inch cubes

3 ham hocks (unsmoked)

1/2 cup melted butter

Directions:

Bring a large, about 81/2 quart heavy pot of water to boil. Add 2 teaspoons salt. Rinse ham hocks and add to boiling water, lower heat to medium, simmer for 2 hours.

Mix the flour, 1/2 teaspoon salt, baking powder, and pepper together in a bowl. After you have grated the potatoes, place in a colander and remove as much liquid as possible. Place the potatoes and onion in a large bowl, and stir in the flour mixture until thoroughly blended. Use floured hands to knead the potato mixture in the bowl until it takes on the quality of stiff bread dough. Add additional flour if the dough is too sticky.

Pinch off a piece of dough, a bit smaller than a tennis ball and shape it around a cube of ham, completely covering the ham, to form a ball. Repeat with remaining dough and ham cubes. Set aside any extra ham.

Remove ham hocks from the broth and set aside. Bring broth to a boil over medium-high heat. Carefully slide the balls into the boiling broth, a few at a time. Loosen any sticking to the bottom of the pot. Add additional water to ensure that the dumplings will be completely covered with liquid.  Add the extra ham pieces. Simmer for 45 minutes to 1 hour. 

Remove with a slotted spoon, and drain on a plate. Brush with hot with melted butter and serve. You can also serve with sour cream. Enjoy!

You can use the leftover ham hocks for navy beans, pinto beans, mustard greens, ham and sausage soup!

Tip: This is a traditional Norwegian main dish.  They are a specialty of the Trondelag region around Trondheim, Norway. Also enjoyed by many Norwegian-American families, the dumplings are boiled and traditionally served whole with melted butter, crispy bacon pieces, and stewed peas, or sliced and fried. These dumplings are even better the second day sliced and fried in butter until golden brown. They are great for breakfast with fried eggs.