One of my favorite dishes from childhood altered with a gourmet approach! Extremely delicious, juicy, and classic Asian potstickers.
1 pound ground pork
1/2 cup canned corn
1/4 cup coriander; minced
2 tablespoons Shaoxing cooking wine
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon ginger; grated
1 teaspoon fresh ground pepper
40-60 dumpling wrappers
1 egg; beaten with 1 tablespoon water
2 tablespoons cornstarch
dipping sauce of choice
scallions; thinly sliced
To make the filling, combine ground pork, corn, coriander, cooking wine, sesame oil, soy sauce, ginger, salt, and ground pepper in a bowl and mix until even. (Try to keep the mixing to a minimum to prevent a tough dumpling filling.)
On a large work surface, lay out dumpling wrappers. Place up to 1 tablespoon of filling in the center of each wrapper. (Use less filling if you are less skilled at dumpling wrapping.) One at a time, brush the edges of a dumpling wrapper with the egg wash and fold in half. Then, brush one side of the edge of the dumpling with egg wash; fold to make crimps in the dumpling. Repeat and wrap remaining dumplings.
Transfer dumplings to a plate lined with parchment paper or plastic wrap, cover, and freeze until hardened, about 2 hours. Transfer dumplings to a freezer-safe container and store for up to 2 months.
When ready to serve the potstickers, heat a large pot of water to a boil over high heat. Cook up to 15 dumplings for 6 to 8 minutes. At the end of the 8 minutes, the dumplings should all be floating. Heat a drizzle of olive oil in a non-stick pan over medium-high heat. When hot, add dumplings and sear on all 3 sides until golden brown, about 2-3 minutes per side. Then, arrange them all to sit on the bottom in a circular pattern. In a small bowl, combine cornstarch with 2 tablespoons water until the cornstarch has dissolved. Add to the pan, making sure to coat the entire bottom, and cook to evaporate the water, about 7 minutes. Then, place a plate over the pan, and flip over. The potstickers with the cornstarch crisp should stay intact. Serve immediately with dipping sauce of choice (such as ponzu) and thinly sliced scallions.