Fried Pork Dumplings
Originally:
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Perfect Potstickers
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Modified by Dave
Minnich
1/2
pound ground pork
4 scallions, finely chopped
2 tablespoons finely chopped red ancho chili pepper
1 egg, lightly beaten
2 teaspoons ketchup
2 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
35 to 40 small wonton wrappers
Water, for sealing wontons
1/2
gallon vegetable or peanut oil, for frying
Paprika
Combine the first 10
ingredients in a medium-size
mixing bowl (pork through black pepper). Set aside.
To form the
dumplings, remove 1 wonton
wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of
the wrapper lightly
with water. Place 1/2 rounded teaspoon of the pork mixture in the
center of the
wrapper. Fold over, seal edges, and shape as desired. Set on a sheet
pan. Repeat
procedure until all of the filling is
gone.
Heat oil in a 6-quart Dutch oven to 360° F.
Gently place the
dumplings in the oil, 7 to 8
at a time. Fry until golden, approximately 2 minutes. Remove to a
cooling rack
set in a sheet pan lined with newspaper, sprinkle with paprika, and let
cool at least 5 minutes
before
serving.
Notes:
1)
The formed,
uncooked dumplings can be frozen for future use by laying them on a
single
layer on a baking tray lined with wax paper.
Once dumplings are frozen solid, remove them to a freezer
bag and store
for up to several months.
2)
The cooked
dumplings can be frozen for future eating by the same method. To reheat, place in a
single layer on a
baking tray in a 350° F oven for 12-15 minutes.
Asian
Dipping Sauce:
1/4 cup light soy sauce
2 tablespoons rice wine vinegar
1/2-inch piece fresh ginger, peeled and finely grated
1 teaspoon sugar
1/2 teaspoon walnut oil
1/2 lemon, zested
1/2
orange, zested
1 tablespoon garlic
Red
pepper flakes, to taste
Stir all ingredients
together in a small bowl
until sugar is dissolved. Refrigerate until ready to serve.
Yield: about 1/3 cup