Easy basic potstickers, requested by a friend.
Left to right from back to front:
Chicken stock (I used powdered)
Sesame oil (can be other oils, but sesame is awesome)
Fresh black pepper
Hoisin sauce (dipping)
Fish sauce (sometimes known as anchovy sauce)
Sriracha spicy sauce
500g ground lean ground pork
Oh, and I forgot, you'll need some dumpling wrappers
I used gyoza round wrappers, but the square wonton wrappers work fine too.
Toss in a bowl your meat, and chopped green onions (I used 3 for this batch).
Sprinkle black pepper on top, and your finely chopped garlic (3-4 little parts).
Put quite a bit of fish sauce on top, it's what will give it the salty taste.
The exact amount of fish sauce varies depending on your taste, I just use my nose to see when it's fragrant enough. You should end up with something like this:
Mix it all up! Your best tools are your hands, so it's a good idea to have cooking gloves for this. Mix until everything is nicely mixed and the meat becomes sticky like so:
After that, feel free to cover your bowl and let it sit for an hour or two in your fridge to let it gain some more flavour, but it's not particularly necessary.
Let's get folding!
Drop a little meatball on your wrapper, and wet the edges.
Take the bottom edge of the circle, and fold it over the meat to join the top edge. Press down the edges of the half circle to make sure it's well closed, try to not get too much air in the dumpling.
I personally fold them a bit more, making pleats on the side, it works out nicely with square wrappers too.
Continue doing that with all your meat, you should get quite a bit, it gave me about 60 of them, so scale the recipe accordingly!
Now, let's cook those dumplings.
Start by heating up a pot (that has a cover), to medium-high.
While the pot is heating, mix in some chicken stock (liquid) with sriracha, you should end up with an orange and spicy liquid.
Once your pot is hot enough, brush a fine coat of sesame oil on the surface, and place your dumplings in the pot. Make sure they are not touching each other, and don't put too many! Cover, and resist the urge to touch them. You must let them stick to your pot a little. I personally leave them there about 30 seconds (typically the time to mix in another batch of stock+sriracha), but it'll vary according to the temperature of your pot.
Next step has no pictures, since it's a very quick step! You have to lift the cover of your pot, and dump enough of your liquid stock mix in the pot to cover the bottom and then quickly put the lid back on to trap the steam. The mix will make the potstickers unstick (so make sure to use enough) and the steam will cook them further. Let them cook for a little while, I usually go for about 5 minutes or less, but try a first batch to see what works for you.
Scoop out your potstickers with a slotted spoon or carefully with bbq tongs, and place them on something absorbent like paper towels (but be careful that they do not stick!).
Inbetween batches, you can boil a little water in your pan and wipe the bottom of your pan with a wet dishtowel to keep it clean. Just make sure to re-apply a bit of oil.
Once your dumplings are dry enough, transfer them to a plate and serve them with hoisin sauce (or other dipping sauce). They might need a bit of cooling.
Naturally, there are countless variants. You can use tofu instead of meat, you can skip the sriracha in the liquid mix and use other flavours, you can mix crushed chili peppers in the meat mix... just go nuts and use what you like, feel free to share your favorite ways to make potstickers!