What do you get when you combine pierogi dough with pot sticker filling? Fusion Pot stickers. The other day I somehow got the idea in my head to make a batch of pierogi. The only trouble was, I didn't have any potatoes on hand. Sooo, did I really feel like making a trip down to Safeway just to get a couple of potatoes? Heck No! Hmmmm...... how about pot stickers? Pot stickers! Ding Ding! We have a winner! I had all the ingredients on hand and they also happen to be my all- time favorite food. There is only one problem. I have made pot stickers in the past with a homemade dough and I find it to be very difficult to work with. It is so elastic, it just bounces back when you try to roll it out. So I used pierogi dough instead. The outcome? Much easier to deal with and very, very delicious.
Pierogi Dough (This is my mother-in-law's recipe)
5 cups unbleached flour
1 egg, beaten
1/2 cup vegetable oil
1 Tbsp salt
1 3/4 cups warm water
Blend oil, water, egg and salt; add flour slowly while mixing. Knead well. Let dough rise, covered for about 1/2 hour.
Pot sticker Filling ( This makes a huge batch of pot stickers- about 60 - 70)
1 cup finely grated green cabbage
1/2 yellow onion, finely grated
2 cloves garlic, minced
2 green onions, sliced thinly
1/2 inch piece peeled ginger, finely grated
1 tsp. toasted sesame oil
1 Tbsp. sugar
about 2 tsp. salt
about 2 1/2 lbs. ground pork ( not lean, for best flavour and texture)
hot chili garlic sauce, such as sriracha, to taste
1 egg, beaten
In a large skillet, saute cabbage and onion in a little vegetable oil over med-low heat until softened. Add minced garlic. cook one minute. Let cool. In a large bowl combine all ingredients. Mix gently. Cook a small amount in a skillet and then taste to check seasoning. ( This is really important, you don't want to make a huge batch of these and then find out they don't taste right.)
Roll out 1/4 of the rested dough on a lightly floured surface (Keep the remaining dough covered) Lightly dust your rolling pin as well. Roll to about 1/8 inch thickness. Cut out rounds with a cookie cutter or the edge of a glass. Add about 1 teaspoon of filling to each round. With you fingers, dab a bit of egg wash around edges. Pinch closed. Once I have a batch of these , I take a fork and crimp around the outside.
Lay out each batch on a parchment or waxed paper- lined cookie sheet. Keep covered. Repeat with remaining dough and filling.
To Serve: Cook pot stickers in a large pot of boiling water until they float to the top, about 3 minutes. Drain. Pan-fry in a large skillet with a little vegetable oil, over medium heat until golden brown. Serve with your favorite dipping sauce or drizzle with a few drops of sesame oil, chili oil and soy sauce. Top with slivered green onions.
To Freeze: Lay out on a parchment- lined cookie sheet. Freeze until solid. Remove and place into plastic storage containers. Follow the same cooking method but cook without defrosting, increasing the cooking time by a couple of minutes.
Tags: Pot stickers, Pork, Asian, Appetizers