Pork & ginger pot stickers

Pork & ginger pot stickers

By
From
A Year of Practiculture
Serves
6-8
Photographer
Rohan Anderson & Kate Berry

I’ve learned that if you allow your pig to get too old and fat, you’ll inadvertently end up with a lot of sausage meat – probably more than you need for making sausages. This is what happened to me this winter, and I can only wish it upon you too, as it’s a delicious pork burden to deal with. Here’s a tasty approach to using those many bags of minced pork in the freezer. I could eat pot stickers for every meal. I love to dip them in hot and spicy sriracha and soy sauce, and eat until my belly reaches full capacity. Then I’ll wash it down with a dry lager. This is better food than from any chain takeaway. Well, out here in the sticks we don’t really have that option, so for me this is as good as it gets!

Ingredients

Quantity Ingredient
500g minced pork, (not too lean – fat is good for this recipe)
150g cabbage, finely grated
4 garlic cloves, crushed
3 tablespoons sesame oil
1 tablespoon mirin
50g ginger, freshly grated
pinch salt
round gow gee dumpling wrappers
3 tablespoons vegetable oil
soy sauce, to serve
Green sriracha, to serve
chillies, sliced, to serve

Method

  1. Mix the pork, cabbage, garlic, sesame oil, mirin, ginger and salt.
  2. Lay a wrapper on the bench and wet the edge with water. Spoon a small amount of pork filling into the middle of the wrapper and fold it over, pleating the edges to seal. Repeat until you run out of filling or wrappers.
  3. Heat the oil in a deep frying pan (one with a lid) over medium heat and fry the bottoms of the pot stickers for a few minutes. Leave the pot stickers in the pan and add about 5 mm water. Pop on the lid, turn down the heat and cook for 10–15 minutes, or until the bottoms are crispy and the pastry on top is soft.
  4. Serve with soy sauce, sriracha and chilli.
Tags:
rohan
anderson
practiculture
whole
larder
love
sustainable
sustainability
grow
harvest
forage
hunt
seasonal
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