Host of Food Network’s new show “Big Food Truck Tip,” Andrew Zimmern, shows you how to make these crispy garlic-and-ginger-infused dumplings—one of the most popular dishes from his former Minnesota-based food truck AZ Canteen.
- 1 pound ground pork
- 1/4 cup minced, blanched and squeezed dry Napa cabbage
- 1/3 cup minced Chinese garlic chives
- 2 teaspoons shaohsing rice cooking wine or sake, or bourbon, mirin, or can be omitted
- 1 teaspoon kosher salt
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 3 tablespoons cornstarch
- 1 cup warm water
- 24 thin round wonton wrappers
- 3 tablespoons canola oil
- Sesame oil (not toasted)
- 2/3 cup water
- Soy sauce, slivered or grated fresh ginger, and Chinese black vinegar, for dipping sauce
For the filling: Combine ingredients and mix well.
For the lattice mix: Combine in a squeeze bottle and shake.
For the dumplings: Spoon about 1 tablespoon filling on a wrapper and wet the edge. Fold the wrapper in half, making a half-moon shape, and seal the edge, pleating decoratively to form the dumpling. Stand the dumpling with the fold upright. Repeat with the remaining filling and wrappers.
Preheat a nonstick sauté pan over medium heat. Add a little canola oil and arrange 6 to 8 dumplings in a star pattern or circle. Sear for 30 to 45 seconds to brown the bottoms. Add 4 tablespoons water, cover with a lid and cook for about 3 minutes. The pan should be dry, then drizzle with sesame oil and turn the heat up to medium-high to brown the bottoms again, uncovered.
Squirt a few tablespoons of the Lattice Mix around the dumplings, cover for 45 seconds, then remove lid and cook until Lattice Mix is crisp and golden-brown. Remove pot stickers with a large, thin spatula and flip onto a plate to reveal the golden-brown bottom.
For the dipping sauce, use a mixture of 2 parts soy sauce to 1 part Chinese black vinegar with the ginger. Serve the dumplings hot with the dipping sauce.