Pork Pot Stickers with Chipotle Honey Sauce

Looking for a famous Asian appetizer that’s ready in about an hour? Then check out these delicious pork pot stickers served with chipotle honey sauce.

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Prep Time 50 min
Total Time 1 hr 5 min
Servings 48

Ingredients

Sauce

1: cup honey

4: chipotle chiles in adobo sauce (from 7-oz can), finely chopped

2: tablespoons adobo sauce (from can of chiles)

Pot Stickers

4: medium dried black mushrooms

1: lb lean ground pork

1/3: cup finely chopped canned bamboo shoots

4: medium green onions, finely chopped (1/4 cup)

1: tablespoon dry white wine or nonalcoholic wine

1: tablespoon water

1: teaspoon cornstarch

1: teaspoon salt

1: teaspoon sesame oil

: Dash of white pepper

2: cups all-purpose flour

1: cup boiling water

1/2: cup vegetable oil

2: cups water

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Directions

1 In small bowl, mix all sauce ingredients; set aside.
2 In another small bowl, soak mushrooms in enough hot water to cover 20 minutes or until soft, drain. Rinse in warm water; drain. Squeeze out excess moisture. Remove and discard stems; chop caps finely.
3 In large bowl, mix mushrooms, pork, bamboo shoots, green onions, wine, 1 tablespoon water, the cornstarch, salt, sesame oil and white pepper.
4 In medium bowl, mix flour and 1 cup boiling water until a soft dough forms. Knead dough on lightly floured surface about 5 minutes or until smooth. Divide dough in half. Shape each half into a 12-inch-long roll; cut each roll into 24 slices, each about 1/2 inch thick.
5 Roll 1 slice of dough into a 3-inch circle on lightly floured surface. (If the circle springs back, cover the slices with a towel and let rest about 10 minutes or until slice is easy to roll and stays in a circle.) Place 1 tablespoon pork mixture on center of circle. Pinch 5 pleats on edge of one half of circle. Fold circle in half, pressing pleated edge to unpleated edge. (Or instead of pleating the edge, you can fold the circle in half and press edges together with a fork.) Place the dumpling, pleated edge up, on cookie sheet. Gently press dumpling to flatten the bottom. Repeat with remaining slices of dough.
6 Heat wok until very hot. Add 2 tablespoons of the vegetable oil; tilt wok to coat side. Place about 12 dumplings in single layer in wok; fry 2 minutes or until bottoms are golden brown. Add 1/2 cup of the water. Cover and cook 6 to 7 minutes or until water is absorbed. Repeat with remaining dumplings. (Add vegetable oil as necessary.) Serve with sauce.

EXPERT TIPS

Expert Tips

Why it Works: Dumpling Dough When mixed with water, flour is naturally sticky and elastic—a texture caused by a protein in wheat called gluten. All batters and doughs made from wheat flour benefit and suffer from the properties of gluten. In dumpling dough, the gluten helps hold the dough together when rolling and when submerged in the boiling water. The downside is that gluten sometimes makes the dough difficult to roll out. Because it is elastic, the gluten tends to snap the dough back after it is stretched. The secret is to allow the gluten to relax after mixing the dough and before rolling. After a short rest, the dough will roll out without fighting back.

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