Pork, Carrot and Kale Potstickers

IMG_4921

Pork, Carrot and Kale Potstickers with a Peanut Dipping Sauce

We have had a few warm days here in the Netherlands, but other days are still so cold. I love my warm weather, as I am from an island where we are used to 30 degrees Celsius all year round! So I have been craving dishes that can warm me up during these last cold days. A perfect example are these pork, carrot and kale potstickers dipped in a spicy peanut and scallion  sauce. With there lovely crunch and delicious filling you will devour them in no time.

This recipe makes 30 potstickers.

Ingredients:

300g minced pork

2 cloves of garlic, minced

½ cup kale, chopped

1/3 cup carrots, finely grated

3 scallions, white parts thinly sliced (keep the green parts for the dipping sauce)

2 tablespoons soy sauce

1 tablespoon sesame oil

1 ½ teaspoon Sriracha sauce

¼ teaspoon salt

¼ teaspoon pepper

For the dipping sauce:

3 tablespoons soy sauce

1 ½ tablespoons sesame oil

2 teaspoons water

2 tablespoons peanut butter

1 tablespoon honey

1-1 ½ teaspoon Sriracha sauce

1 tablespoon scallions (green parts), thinly sliced

1 teaspoon sesame seeds, toasted

Extra:

Wonton wrappers

2 tablespoons vegetable oil

½ cup of boiling water

 

For the dipping sauce, whisk all the ingredients together in a small bowl and set aside until ready to serve.

In a large bowl mix together all the ingredients for the filling. Fill a small bowl with water; you will need this while assembling the dumplings. Place a small 1 tablespoon of filling in the center of a wrapper and brush the edges with some water, not too much. Fold the wrapper over the filling, in the form of a half-moon shape, and gently press the ends together; make sure there are no air bubbles. Now with your thumb and forefinger fold/pinch the edges together. Continue with the remaining wrappers. Keep the finished dumplings covered with a towel while working on the rest; this will prevent them from drying out.

In a nonstick pan, heat 2 tablespoons of oil over medium/high heat. Once the pan is hot cook the potstickers, in batches, on one side until golden brown, this will take about 2 minutes. Now carefully add ½ cup of boiling water (it will splatter, so be VERY careful!), and cover the pan with a lid. Lower the heat and allow the potstickers to steam for 8 minutes and until the water has evaporated. Remove the lid and cook the potstickers for another 1-2 minutes to allow the skin to become crispy again. Repeat with the remaining potstickers.

Serve with the dipping sauce and enjoy!

 

 

Advertisements

One thought on “Pork, Carrot and Kale Potstickers

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s