My first dim sum experience was a life-changing one. Various types of food passing by for me to pick up at my leisure is the stuff that goes on in my dreams.
The one dish that always stands out to me above all is the potsticker.
Now, I must tread lightly here because I’m out of my element. I know that there is a Chinese version and a Japanese version of this dumpling. People refer to potstickers as gyoza which is a Japanese version, which I think originally comes from the Chinese version.
I don’t know which way mine swings – towards Japan or China. All I can account for is that it is divine and will serve me well until my next dim sum reservation.
And with a spicy dipping sauce to boot.
- 1 package wonton/dumpling wrappers – I bought the frozen kind that I thawed overnight in the fridge.
- 1 lb ground pork
- 2 stalks green onion, minced
- 4 garlic cloves, minced
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 1 (6 oz) package mushrooms, finely chopped
- 2 tsp garlic chili sauce (you can use Sriracha), optional
- 1 tbsp sesame oil
- 3 tbsp olive oil
- 1/4 cup water
- Heat sesame oil in pot over medium high.
- Add garlic and mushrooms until lightly browned and mushrooms are cooked – approx. 5 minutes.
- Place mushroom mixture into a large bowl. Make sure to remove any moisture. I usually squeeze out the water from the mushrooms (after cooking) with a spoon and then throw it into the bowl. You can also squeeze inside a cheesecloth or dab with a paper towel – just make sure its cool enough to handle.
- To the mushroom and garlic mixture, add the pork, green onion, vinegar, soy sauce and chili sauce.
- Spoon a teaspoon size amount of the mixture into each wrapper.
- Secure the ends so that the dumpling is closed tight.
- After making all your dumplings, heat a pan (that has a lid) 1 tbsp oil until very hot over medium high heat.
- Place your dumplings in the pan. Leave space between each dumpling so they do not touch each other.
- Once the bottoms have browned, usually about a minute after heating, the need-to-be-careful part comes.
- With one hand I hold the lid (my right hand) and with the other hand I hold the water. I quickly add the water to the pan and shut it closed with the lid. The mixing of the oil and water will cause sputtering so please be careful! So cover immediately and let the dumplings steam inside the pan until the wrapper is translucent. It usually takes about 3-4 minutes.
- You can use the same pan for the next batch, but I wipe down my pan with a paper towel so that I can remove any remaining water/oil when I pour another tablespoon of oil.
- Serve hot with the dipping sauce.
- 1/3 cup soy sauce
- 1/3 cup rice wine vinegar
- 2 tbsp chili garlic sauce (or Sriracha)
- 3 tbsp sesame oil
- 1 stalk green onion, sliced thinly
- Mix all ingredients and serve.
*You can most certainly tweak the sauce per your taste. If you want something more tangy, increase the vinegar. For spice, I also thinly slice a jalapeno pepper or serrano pepper and add it to the sauce to soak.
Are you a fan of dim sum? Do you like potstickers? Do you know the difference between the Japanese and Chinese version? Inform me!