Pork and Shrimp Pot Stickers with Escallion Soy Sauce
Photo by Jackie Fraser-Dunfield, Issue 1, 2017 JamaicanEats magazine
Issue 1, 2017
Chinese immigrants, largely men from the southern region of China known as Hakka, started arriving in Jamaica in the late 1800s and early 1900s. OtherChinese immigrants came in the 1930s and ‘40s as China flirted with communism. Many saw Jamaica as a pit stop on their way to elsewhere. Issue 1, 2017, JamaicanEats magazine, we served up a taste of Chinese Jamaica culture, including Chef Darren Lee's story and his Pork & Shrimp Pot Sticker recipe.
Substitute chicken breast for pork, if you do not eat pork Or make it vegan. (See information below)
- 1 lb. pork – finely chopped (not too lean)
- 3 ozs. shrimp, finely chopped (optional)
- 5 oz.-can water chestnuts sliced – then finely chopped
- 1/2-inch fresh ginger, peeled and finely chopped
- 1/2 bunch escallion, finely chopped
- 3 each garlic cloves, minced
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce (optional – If you omit this, add 1 ½ tbsp more soy sauce)
- 1/4 tsp white ground pepper
- 2 tsp sesame oil (optional)
- 1 each egg, lightly beaten with 2 tbsp water (egg wash)
- 90 each wonton skin circles or wrapper squares
- As needed, cornstarch
- As needed, water
- As needed, salt (optional)
- As needed, canola oil
- 1. In large bowl, toss pork, shrimp, water chestnut, ginger, escallion, garlic, soy sauce, oyster sauce, sesame oil, white pepper, stir to combine.
- On dry surface, lay out 1 circle wrapper, keeping remaining wrappers covered with lightly dampened cloth or paper towel.
- Spoon 1 1/2 tsp filling into centre; moisten halfway around edge with wet finger dipped into the egg wash. Fold moisture-free half of wrapper over moistened half to form open half moon shape. To seal, use thumb and forefinger of one hand, form 6 tiny pleats along unmoistened edge of wrapper, pressing pleats against moistened border to enclose filling.
- Moistened border will stay smooth and will automatically curve in semi-circle. Stand dumpling, seam side up, on baking sheet dusted with cornstarch (this will stop the dumpling sticking to the sheet pan) and gently press to flatten bottom. Cover loosely with damp cloth or paper towel. Form remaining dumplings in same manner.
- Fill a deep pot half way, add a little salt and bring the water to a boil.
- Add the pot stickers. When they float to the top of the water they are cooked. Take out and reserve warm with no water and light oil to prevent sticking.
- In pot add oil to cover the bottom. Turn heat to moderate high. Heat oil until hot (350 degrees F, if you have a thermometer) but not smoking.
- Add the pot stickers. Cook uncovered until the bottoms are crisp and golden – 6 to 8 mins.
- Remove skillet and serve pot stickers warm with soy dipping sauce.
Soy Dipping sauce
- 1/4 bunch green onions sliced thin
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- In a heat-proof dish, place the soy sauce and escallion.
- Heat oil to smoking.
- Place the container with soy sauce and escallion in the sink. Pour the smoking sesame oil on top of the soy sauce green onion. (Be careful as the oil will cause the soy sauce to splatter.)
- When the oil is cool transfer to a dipping bowl and serve with pot stickers.
-This recipe opens up a lot of options. The great thing about Chinese food is that it easily adapts to anyone’s taste.
-If you do not like pork, use chicken. If you are allergic to sesame oil, use canola. Allergic to shrimp? Take it out along with the oyster sauce.
-Make it vegan with vegetable substitutes for the pork and shrimp.
Sometimes when I make too much filling at home I freeze the leftovers in small packages and use it in various other recipes – for steamed dumplings, egg rolls, fried like meatballs, to stuff into tofu/Chinese bitter melon, shiitake mushroom caps/wonton skins.
-By Chef Darren Lee
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