Crunchy pot stickers with ginger and garlic chives

Name: Crunchy pot stickers with ginger and garlic chives
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Makes 30 pieces
Cuisine: Chinese
Ingredients: 1 tablespoon lard or vegetable shortening; ½ teaspoon salt; 1 cup (150 g) flour, sifted; 1 green onion (scallion), minced, to garnish; 1 clove garlic, minced; 2 teaspoons freshly grated horseradish; ¼ cup (60 ml) boiling water; 1 tablespoon lard or vegetable shortening; 1 tablespoon dark soy sauce; 2 slices Japanese pickled ginger; 1 tablespoon minced lemongrass, taken from the tender inner part of bottom; ½ tablespoon minced fresh ginger root; 3 teaspoons minced garlic chives or Chinese chives; 10 oz (300 g) ground pork; 1 teaspoon salt; ½ teaspoon dried shrimp paste; 3 teaspoons minced garlic chives or Chinese chives; 3 tablespoons black Chinese vinegar; 2-in (5-cm) fresh ginger root, cut into tiny shreds, to garnish

Preparation info

Makes
30
pieces

Difficulty
Medium
Ready in
45 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Pot stickers derive their evocative name from the way they brown—they stick to their cooking pot as steaming liquid evaporates around them. You can purchase the wrappers required to make these; however making your own is easy and far more satisfying.

Ingredients

Water

3 tablespoons black Chinese vinegar
2-in (5-cm) fresh ginger root

Asia
China
Starter

Method

Make the Dough by combining the flour, salt and lard or vegetable shortening in a bowl. Gradually pour in the boiling water and mix to form a firm dough. Flour your hands and knead the dough until smooth and soft on a floured surface, then cover with a damp cloth and refrigerate for 1 hour.
Make the Filling by grinding all the ingredients, except the pork and c