Covid-19 has really changed our lives so much. More so for those with little ones. All of a sudden, parents have had to become teachers on top of their normal day job. And not just for a week or two -- for months and months... It's rough, and I feel for them.
But at least there may be an end in sight. Recently, I'm seeing some encouraging data from Phase I mRNA vaccine trials from both Pfizer/BioNTech and Moderna, as well as positive data from Covid-19 therapies. The actual published data looks promising, not just media hype. But having been in the drug development industry for a while now, and accustomed to seeing 70-80% failure rates even after positive Phase I data, I'm cautiously optimistic; and keeping my fingers (and toes) crossed for the Phase 2 and 3 data.
I was talking (through Zoom) to some of my friends with kids during the shelter in place. Turns out a lot of them had their kids help make batches of dumplings! Kids enjoyed "playing" with dough, AND it occupied a few hours of their day. Really clever, cuz not only are the kids learning "life skills" (knowing how to cook counts as life skills, right?), but multiple meals are covered too if the kiddos are wrapping a double batch for the freezer!
Like my friends, I always like to have some type of dumplings in my freezer, whether it be variations of pot stickers or pork won tons. They're great for when I'm too tired to cook, or when friends or family drop by unexpectedly for a meal.
These pot stickers are not difficult to make--especially with store bought dumpling wrappers. Hey, if my friends' kids can make these, you can too!!!
I usually get the New Hong Kong Noodle Company Brand of Su My (Sui Mai) Wraps in the refrigerated aisle of my Asian grocery store, but use whatever brand of round Sui Mai wrappers you can find at your Asian grocery store.
Now onto the fun.
Make the basic pork and cabbage filling first. Then pleat the wrapper, add filling and seal. I use up half the basic filling to make a tray of about 28 or so "Variation #1" pot stickers like the ones shaped below.
Basic Pork and Cabbage Pot Stickers
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| Basic cabbage and pork filled pot stickers using half the batch of filling (about 28 pieces) |
And then to the remaining basic pork and cabbage mixture, I'll add in chopped shiitake mushrooms and wood ear mushrooms for a different flavor. I fold the "Variation #2" pot sticker in a different shape to distinguish it from the previous filling. I love doing that, cuz I can get a variety of dumplings easily this way-- a 2 for 1 deal! Sometimes instead of mushrooms, I'll add cilantro or Chinese chives as the variant-- something with a strong flavor.
Pork, Cabbage and Mushroom Pot Stickers
Added mushrooms to the remaining basic pork and cabbage filling 
Fold in a different pattern to distinguish from just the plain pork and cabbage filling
If you want to freeze these pot stickers, place them in the freezer on a tray in a single layer until frozen (about 2 hours) and then transfer to a labelled zip lock bag.
Kids or no kids, give this recipe a try and stock your freezer with these parcels of delight.
Yields approximately 50-56 pot stickers
Ingredients:
- 1 package of sui mai wrappers (14 oz package, you may not need the entire package)
Basic Pork and Cabbage Filling Ingredients (Variation #1):
- 1 lb ground pork
- 4-5 green cabbage leaves, finely minced (about 1.5 cups)
- 2 T grated fresh ginger
- 3 cloves garlic, finely minced
- 1 t salt
- 1 t sugar
- 1 t ground black pepper
- 1 t sesame oil
- 2 t soy sauce
- 2 T cornstarch
- 2 T chopped dried onions
- 1 egg
Pork, Cabbage Mushroom Filling Ingredients (Variation #2):
- 4 dried shiitake mushrooms reconstituted and chopped (about 1/4 c when chopped)
- 4 wood ear mushrooms reconstituted and chopped (about 1/4 c when chopped)
Procedures for Variation #1 Pot stickers:
1. In a large bowl combine all ingredients for Variation #1, and mix thoroughly. This is the filling for Variation #1.
2. Take a sui mai wrapper, and place 4 to 5 pleats on one side of the wrapper. Put a small spoonful of the filling in the newly formed pocket. Use your finger to wet the edge of the wrapper with water and press to seal against the pleated side. (See photo) Tap the pot sticker on the work surface to slightly flatten the bottom so it can stand upright in the pan. Repeat until about half the filling is used up. (About 28 pot stickers)
3. Place pot stickers on a freezer safe tray in a single layer and freeze for 2 hours. When frozen, transfer them to a labeled gallon zip lock bag and store in the freezer until ready to use.
Procedures for Variation #2 Pot stickers:
1. To the remaining half of the Variation #1 filling, add the chopped mushrooms and stir to mix. This is the filling for Variation #2.
2. Place a small spoonful of the filling in the center of the sui mai wrapper. Use your finger to wet the edge of the wrapper. Fold up the two sides of the wrapper and pinch at the center, and then scrunch both ends towards the center with a few pleats on each side. (See photo above). Tap the pot sticker on the work surface to slightly flatten the bottom so it can stand upright in the pan. Repeat until the rest of the filling is used up.
3. Freeze in a single layer on a tray for 2 hours and then store in a labeled zip lock bag.
Procedures to Cook Homemade Frozen Pot Stickers:
1. When you are ready to eat, heat a non-stick pan with 1 T oil under medium heat.
2. Place the frozen pot stickers in a single layer, flat side down, on the pan without crowding. Drizzle about ½ to 1 cup of water (depends on the size of your pan and number of pot stickers you are cooking) into the pan and cover quickly with a lid.
3. Allow the pot stickers to steam for about 6 to 7 minutes.
4. Uncover the pan and reduce the heat to medium low, and continue to cook until the water evaporates and the bottoms are browned and crunchy (about 2 minutes).
5. Serve hot or warm with your favorite dumpling dipping sauce, which can be as simple as just soy sauce, or a mixture of soy sauce plus hot sauce and vinegar.