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.
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
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!