Name: Pork and Ginger-Fuji Apple Pot Stickers
Yield: 4 servings
Ingredients: 4 cup Fuji or other non-mealy red apples (8 to 10 apples), peeled, cored, and cut into ¼-inch dice (1 litre); Juice of 1 lemon; 1 Tbsp grape seed or canola oil (15 ml); 2 medium onions, cut into ¼-inch dice; 2 Tbsp peeled and minced fresh ginger; Kosher salt and freshly ground black pepper, to taste; 1 cup rice wine vinegar (250 ml); 1 cup apple juice (250 ml); 1 lb(s) ground pork (454 g); 2 Tbsp soy sauce (30 ml); ½ cup scallions, white and green parts, sliced ⅛ inch thick (125 ml); 1 cup Ginger-Fuji Apple Chutney (250 ml); Kosher salt and freshly ground black pepper to taste; 1 egg; 2 Tbsp water (30 ml); 1 pkg (50 count) round dumpling wrappers; 2 Tbsp grapeseed or canola oil (30 ml); 2 Tbsp sambal (30 ml); ½ cup rice wine vinegar (125 ml); ½ cup soy sauce (125 ml); 1 tsp sesame oil (5 ml)

YIELDS

4 servings

Recipe Courtesy Ming Tsai, from “Simply Ming.”

Ingredients

Ginger Fuji Apple Chutney

cup Fuji or other non-mealy red apples (8 to 10 apples), peeled, cored, and cut into ¼-inch dice (1 litre)

Juice of 1 lemon

Tbsp grape seed or canola oil (15 ml)

medium onions, cut into ¼-inch dice

Tbsp peeled and minced fresh ginger

Kosher salt and freshly ground black pepper, to taste

cup rice wine vinegar (250 ml)

cup apple juice (250 ml)

Pork and Ginger-Fuji Pot Stick

lb(s) ground pork (454 g)

Tbsp soy sauce (30 ml)

cup scallions, white and green parts, sliced ⅛ inch thick (125 ml)

cup Ginger-Fuji Apple Chutney (250 ml)

Kosher salt and freshly ground black pepper to taste

egg

Tbsp water (30 ml)

pkg (50 count) round dumpling wrappers

Tbsp grapeseed or canola oil (30 ml)

Dim Sum Dipper

Tbsp sambal (30 ml)

cup rice wine vinegar (125 ml)

cup soy sauce (125 ml)

tsp sesame oil (5 ml)

Ingredient Substitution Guide

Directions

Step 1

In a large, nonreactive bowl, toss the apples with the lemon juice.

Step 2

Heat a large, nonreactive saucepan over medium heat. Add the oil and swirl to coat the pan. Add the onions and ginger and sauté until the onions are soft, 3 to 4 minutes. Add the apples and cook, stirring gently, for 3 minutes. Season with salt and pepper.

Step 3

Add the vinegar and apple juice and cook until the liquid is reduced by three quarters, about 30 minutes. Correct the seasoning and cool before ladling into a tightly sealed jar. Lasts 1 week, refrigerated.

Step 4

To make the filling, fill a large bowl with ice. Set a medium bowl into the ice filled
bowl. In the smaller bowl combine the pork and soy sauce and mix. Fold in the scallions and chutney and season with salt and pepper.

Step 5

To form the pot stickers, in a small bowl mix the egg with 2 tbsp. of water. Lay 5 wrappers on a work surface. Place 1/2 tbsp. of the filling in the centre of each wrapper. Avoid getting any filling on the edges of the wrapper, which would prevent them from sealing properly. With a finger or pastry brush, paint the circumference of the wrappers with the egg mixture. Fold each wrapper in half to form a half-moon shape. Seal by pressing between the fingers and, starting at the centre, make 3 pleats, working toward the bottom-right corner. Repeat, working toward the bottom-left corner. Press the folded edges of the dumplings gently on the work surface to flatten the bottoms and help them stand.

Step 6

Heat a large, non-stick lidded sauté pan over high heat. Add the oil and swirl to coat the pan. When the oil is hot, add the pot stickers, flattened bottoms down, in batches of two or three rows of five, and cook without disturbing until brown, 3 to 4 minutes. Add about 1/2 cup of water and immediately cover the pan to avoid splattering. Lift the cover and make sure about 1/8-inch of water remains in the pan; add a little more if not. Steam until the pot stickers are puffy yet firm and the water has evaporated, 8 to 10 minutes. If the water evaporates before the pot stickers are done, add more in ¼ cup increments. If the pot stickers seem done, but water remains in the pan, drain it and return the pan to the stovetop to evaporate any remaining liquid.

Step 7

Continue to cook over high heat to allow the pot stickers to re-crisp on the bottom, 2 to 3 minutes. Be careful not to burn them. Transfer the pot stickers to a platter and serve with the dipping sauce in individual small ramekins. Makes 16 to 20 pot stickers.

Step 8

In a small bowl combine the sambal, vinegar, soy sauce, and sesame oil. Mix and use or store. Makes about 1 cup.

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