pork dumplings

Or are they technically called potstickers? Either way they smelled amazing and tasted pretty good, too! I was feeling a bit adventurous after my success with the paella, so I figured I'd give these a try. Okay, they were a lot of work. I'm not sure I'll be making these often, especially since my dumpling folding skills are not exactly up to par. But I did stash some in the freezer for next time.

I used this recipe from epicurious but used water chestnuts instead of the jicama - though you'd really be fine without. I thought they kind of got in the way of the tasty meat-ness of the dumpling filling. And I also used this handy website for dumpling wrapping and pan-frying instructions. I suggest making sure that the dumplings are fully browned on both sides.

Pork Dumplings
Serves 3-4

Ingredients
1/2 large egg white (sorry, I halved the recipe)
1 tablespoon minced peeled fresh ginger
1/2 tablespoon minced garlic
1/2 tablespoon peanut or vegetable oil
1/2 tablespoon Asian sesame oil
1/2 tablespoon soy sauce
1/2 tablespoon cornstarch
1 teaspoon sugar
1/4 teaspoon salt
1/2 cup diced (1/4 inch) peeled jicama or water chestnuts
1/4 cup minced scallion
3/4 pound ground pork (not lean)
30 wonton wrappers (from one 12- to 14-ounce packages), thawed if frozen
2 tablespoons black sesame seeds, toasted (I omitted)
2 tablespoons white sesame seeds, toasted

Special equipment: a 2 1/2-inch round cookie cutter.

Instructions
Lightly whisk egg white in a large bowl, then whisk in ginger, garlic, peanut oil, sesame oil, soy sauce, cornstarch, sugar, and salt. Add jicama/water chestnut, scallion, and pork and mix together with your hands until combined well.

Separate wonton wrappers and restack in piles of 10. Cut through each stack with cookie cutter and discard trimmings. Arrange 6 rounds on a work surface (keep remaining rounds covered with plastic wrap) and mound a scant tablespoon filling in center of each. Lightly moisten edge of wrappers with a finger dipped in water. Working with 1 at a time and leaving dumpling on flat surface, gather edge of wrapper around side of filling, pleating wrapper to form a cup and pressing pleats against filling (leave dumpling open at top). Flatten filling flush with edge of wrapper with wet finger and transfer dumpling to a tray. Make more dumplings in same manner with remaining rounds and filling.

When you're ready to pan-fry, coat bottom of a large skillet with about 1 to 2 tablespoons of vegetable oil. Line all the dumplings in the pan, smooth side down, BEFORE placing skillet over the heat (this allows them to fry evenly.) Once the dumplings are over the heat, cook for 2 to 3 minutes until the first side starts to burn golden brown. Add about 1/2 inch of water (1.5 cm), cover with a lid, and let cook for 4 to 5 minutes. Once the water cooks off, flip the dumplings over and cook for another 3 minutes. Top with sesame seeds and serve.