By Andrew Zimmern
Crispy Skirt Pan Fried Dumplings
- 16 ounces ground pork
- 2 ounces (1/4 cup) napa cabbage, blanched, squeezed dry and minced
- 1/3 cup Chinese garlic chives, minced
- 2 teaspoons Xaoshing wine or sake
- 1 teaspoon Kosher salt
- 2 teaspoons garlic, minced
- 2 teaspoons ginger, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 24 pieces Sui Gao wrappers or thin round wonton wrappers
- 3 tablespoons canola oil
- Sesame oil, not toasted
- 4 tablespoons water
- 3 tablespoons cornstarch
- 1 cup warm water
- 1/2 cup soy sauce
- 1/4 cup Chinese black vinegar
- 2 tablespoons ginger threads (or grated ginger)
In a large mixing bowl, combine the pork, cabbage, garlic chives, Xaoshing wine, salt, garlic, ginger, soy sauce and sesame oil. Mix well.
Spoon about ½ ounce of filling onto each wrapper and wet the edge. Fold the wrapper in half (to form a half moon) and seal the edge. Pleat the edge to form the dumplings. Sit the dumpling with the folds standing up.
Preheat a non stick sauté pan over medium heat.
Add a little canola oil and arrange 6 or 8 of the dumplings, bottoms down in a nice star pattern or circle. Sear the dumplings for 30-45 seconds to brown the bottoms. Add 4 tablespoons of water and cover with a lid and cook for about 3 minutes.
The pan should be dry so drizzle a little sesame oil and turn the heat up to medium high to brown the bottom again (lid off but watch so the dumplings do not burn).
Combine the cornstarch and water in a squeeze bottle for the lattice. Squirt a few tablespoons of the lattice mix around the dumplings. Cover for 45 seconds. Remove lid and cook until lattice mix is crispy and browned. Remove the pot stickers with a thin large spatula and flip it over onto a plate to reveal the golden brown bottom.
Repeat with remaining cooking process with remaining dumplings.
For the dipping sauce, combine the soy sauce, black vinegar and ginger and serve with the dumplings.