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Receta Pork And Ginger Fuji Apple Pot Stickers
by Global Cookbook

Pork And Ginger Fuji Apple Pot Stickers
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Ingredientes

  • 4 c. Fuji or possibly other non-mealy red apples (8 to 10 apples), peeled, cored, and cut into 1/4-inch dice (1 litre)
  • 1 x juice of 1 lemon
  • 1 Tbsp. grape seed or possibly canola oil (15 ml)
  • 2 med onions, cut into 1/4-inch dice
  • 2 Tbsp. peeled and chopped fresh ginger
  •     Kosher salt and freshly grnd black pepper, to taste
  • 1 c. rice wine vinegar (250 ml)
  • 1 c. apple juice (250 ml)
  •     Pork and Ginger-Fuji Pot Stickers
  • 1 lb grnd pork (454 g)
  • 2 Tbsp. soy sauce (30 ml)
  • 1/2 c. scallions, white and green parts, sliced 1/8 inch thick (125 ml)
  • 1 c. Ginger-Fuji Apple Chutney (250 ml)
  •     Kosher salt and freshly grnd black pepper to taste
  • 1 x egg
  • 2 Tbsp. water (30 ml)
  • 1 pkt (50 count) round dumpling wrappers
  • 2 Tbsp. grapeseed or possibly canola oil (30 ml)
  •     Dim Sum Dipper
  • 2 Tbsp. sambal (30 ml)
  • 1/2 c. rice wine vinegar (125 ml)
  • 1/2 c. soy sauce (125 ml)
  • 1 tsp sesame oil (5 ml)

Direcciones

  1. In a large, nonreactive bowl, toss the apples with the lemon juice.
  2. Heat a large, nonreactive saucepan over medium heat. Add in the oil and swirl to coat the pan. Add in the onions and ginger and saute/fry till the onions are soft, 3 to 4 min. Add in the apples and cook, stirring gently, for 3 min. Season with salt and pepper.
  3. Add in the vinegar and apple juice and cook till the liquid is reduced by three quarters, about 30 min. Correct the seasoning and cold before ladling into a tightly sealed jar. Lasts 1 week, refrigerated.
  4. Pork and Ginger-Fuji Pot Stickers:To make the filling, fill a large bowl with ice. Set a medium bowl into the ice filled bowl. In the smaller bowl combine the pork and soy sauce and mix. Mix in the scallions and chutney and season with salt and pepper.
  5. To create the pot stickers, in a small bowl mix the egg with 2 tbsp. of water. Lay 5 wrappers on a work surface. Place 1/2 tbsp. of the filling in the centre of each wrapper. Avoid getting any filling on the edges of the wrapper, that would prevent them from sealing properly. With a finger or possibly pastry brush, paint the circumference of the wrappers with the egg mix. Fold each wrapper in half to create a half-moon shape. Seal by pressing between the fingers and, starting at the centre, make 3 pleats, working toward the bottom-right corner. Repeat, working toward the bottom-left corner. Press the folded edges of the dumplings gently on the work surface to flatten the bottoms and help them stand.
  6. Heat a large, non-stick lidded saute/fry pan over high heat. Add in the oil and swirl to coat the pan. When the oil is warm, add in the pot stickers, flattened bottoms down, in batches of two or possibly three rows of five, and cook without disturbing till brown, 3 to 4 min. Add in about 1/2 c. of water and immediately cover the pan to avoid splattering. Lift the cover and make sure about 1/8-inch of water remains in the pan; add in a little more if not. Steam till the pot stickers are puffy yet hard and the water has evaporated, 8 to 10 min. If the water evaporates before the pot stickers are done, add in more in 1/4 c. increments. If the pot stickers seem done, but water remains in the pan, drain it and return the pan to the stovetop to evaporate any remaining liquid.
  7. Continue to cook over high heat to allow the pot stickers to re-crisp on the bottom, 2 to 3 min. Be careful not to burn them. Transfer the pot stickers to a platter and serve with the dipping sauce in individual small ramekins.
  8. Makes 16 to 20 pot stickers.
  9. Dim Sum Dipper:In a small bowl combine the sambal, vinegar, soy sauce, and sesame oil. Mix and use or possibly store.
  10. Makes about 1 c..