Tiny Pork Belly Potsticker Dumplings

Posted On December 20th, 2014 Author Lia Rinaldo

Tiny Pork Belly Potsticker Dumplings

Yields 30 dumplings
Adapted from WP24 by Wolfgang Puck, The Ritz-Carlton, Los Angeles... found it here.

Pork Potsticker Filling:
2 pounds pork belly, finely minced- we bought ours from Getaway Meat Mongers in the Halifax Seaport Market
2 tablespoons minced garlic
2 tablespoons minced peeled fresh ginger root
2 tablespoons sugar
1 tablespoon oyster sauce
½ teaspoon black pepper
½ teaspoon white pepper
2 tablespoons minced cilantro
2 tablespoons minced scallions
1 teaspoon sesame oil
1 tablespoon corn starch
¼ cup dried cherries, soaked in warm water for 10 minutes, drained and minced- this parts exciting- subbed in some Nova Scotia Haskapa berries
Cornstarch for dusting
One package of store-bought round dumpling wrappers (If you're in Halifax, head to the Asian grocery at the end of Queen Street. They're $1.65 for a ton.)

Black Vinegar Dipping Sauce:
¾ cup Chinese black vinegar
¾ cup sugar
1 ¼ cup soy sauce
2 ½ cup rice vinegar
1 ¼ cup minced ginger

1. Make the filling. Finely mince the pork belly and return to the fridge so it stays very cold. Mix together all the rest of the ingredients in a large bowl. Combine well and add the minced pork. Mix very well. Return the entire mixture to the fridge and chill for at least two hours.

2. Form the Pork Belly Potstickers. Place a round, thin potsticker skin on cutting board. Brush edges of half of the wrapper lightly with a beaten egg (I just used water and it was fine). Place 1 tablespoon of the pork belly filling in center of skin (when working with the filling, only take out a small amount and keep very cold). Pull sides of skin up and to the back, making a half moon. Press skin together at the top. Making tiny folds, shape skin to filling, making a half moon shape, until the dumpling is completely sealed on both sides. Dust lightly with cornstarch to prevent sticking and place on parchment lined cookie sheet in the fridge until ready to cook.

3. Make the sauce while dumplings are firming up in the fridge. Mix well. Let stand at least 30 minutes before using.

4. Cook the Pork Belly Potstickers. In a pot of salted boiling water, cook the potstickers until they are firm, about 5-6 minutes depending on size. The dumplings will float easily when done. Strain the dumplings out of the water and place onto a plate to dry. Heat a sauté pan on high and add 3-4 tablespoons of good quality cooking oil such as Peanut oil or Canola. When pan is very hot (your dumplings will stick and tear if it is too cold,) gently place the dumplings in the pan with the seam facing up. Be careful if your dumplings are still wet from boiling. Excessive water may cause flames. Lightly brown the dumplings on one side and remove from the pan. Arrange the dumplings on a serving plate and serve with fresh scallion, cilantro and the Black Vinegar Dipping Sauce. This is where we differed. We steamed our duplings in a classic steamer and then pan-fried them.

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