ITALIAN POT STICKERS FROM THE STINKING ROSE RESTAURANT

Italian Pot Stickers from the Stinking Rose Restaurant image

If you like garlic, like pot stickers, like chinese and like italian then you will love these from chef Andre Froncillo. i would cut the sauce in half or even just make a quarter, it makes about 3 cups which is way more than most of us need unless you freeze it. I have changed the yield to 15-30 wonton wrappers because of deantini's experience. The only thing i wonder about is that pork cooks down a lot more than due to its fat level so yield could depend on the type of meat and amount of fat in it.

Provided by MarraMamba

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

2 tablespoons sesame oil
1 lb ground pork or 1 lb italian sausage meat, removed from casings
1/2 cup finely chopped celery
2 tablespoons minced fresh ginger
10 -12 garlic cloves, minced
1/2 lb white mushroom, finely chopped (any finely chopped mushroom can be substituted)
1/2 cup finely chopped red bell pepper
1/4 cup rice wine vinegar
1/4 cup soy sauce
salt & freshly ground black pepper, to taste
1 bunch cilantro, stemmed and chopped
15 -30 wonton wrappers
1 cup rice wine vinegar
1/2 cup water
1/4 cup sugar
1 tablespoon minced fresh ginger
2 garlic cloves, sliced
1/2 teaspoon red pepper flakes
1/4 cup sesame oil
1 1/4 cups light soy sauce

Steps:

To make filling: In heavy skillet, heat sesame oil over medium heat. Add pork, celery, ginger and garlic, and cook, stirring occasionally, for 5 to 7 minutes, until pork is browned and celery is crisp-tender.
Remove skillet from heat and drain off fat, then add mushrooms and return to medium heat for 5 minutes, stirring occasionally. Stir in bell pepper, vinegar and soy sauce, and season with salt and pepper. Cook for 3 minutes, stirring frequently. Stir in cilantro and green onions, then remove from heat and let cool to room temperature.
On work surface, lay wrappers flat and place 1 tablespoon filling in the center of each wrapper. Fold each wrapper in 1/2, sealing edges with the tines of a fork. Dip a pastry brush in cold water and brush lightly over the top of each pot sticker. Arrange in a single layer on a small baking sheet and refrigerate for about 20 minutes to chill.
Pour about 1/2 cup water into a heavy, nonstick saute pan and put pot stickers in the pan. The water level should be at about 1/4 the height of the pot stickers.
Cover pan and place over medium heat. Bring water to a rolling boil and cook for 3 minutes, or until pot stickers are browned on the bottom and shiny on top. The water will evaporate during cooking, so watch carefully so that the pot stickers don't burn. Remove from heat.
To make dipping sauce: In small saucepan, combine vinegar, water, sugar, ginger, garlic and pepper flakes. Bring to a boil over medium heat, then decrease heat to low and simmer for 15 minutes. Remove from heat and add sesame oil and soy sauce. Strain through a sieve lined with cheesecloth into a small bowl. Refrigerate for at least 10 minutes.