On December 7, 2008, I tore this very recipe out of Chicago Tribune Magazine. Since then, it has been lost among a flurry of other recipes, stuffed into a folder for future use. I rediscovered it a few weeks ago when I decided to tackle the huge task of organizing everything. At least something good came out of it, right?
For a little background, Urban Belly is a popular Chicago “noodle shop with a twist.” I recently wrote about the restaurant in this post, where they catered a party I attended. Urban Belly’s food is awesome and so are these potstickers, which are relatively simple (yet a tad time consuming) to make at home, but pack a TON of flavor.
I ended up freezing about half the potstickers, which I may end up throwing in my recipe for Weeknight Wonton Soup one of these days. I love delicious leftovers.
Urban Belly Pork Potstickers (makes approximately 35 potstickers)
Adapted from Urban Belly for Chicago Tribune Magazine
What you need:
For the potstickers:
- 1 pound ground pork
- 3 tablespoons hoisin sauce
- 2 tablespoons finely chopped cilantro
- 2 tablespoons finely chopped scallion
- 1 tablespoon finely chopped garlic
- 1 tablespoon sriracha
- 2 teaspoons finely chopped ginger
- 2 teaspoons fish sauce
- 1 tablespoon finely chopped basil (Thai preferably, if you can find it)
- 1 (12-ounce) package dumpling or egg roll wrappers
- Canola or peanut oil
For the dipping sauce:
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- A pinch of sugar
- 1 tablespoon thinly sliced scallion
How you do it:
- In a large bowl, gently combine all ingredients (except wrappers, oil and dipping sauce ingredients).
- Depending on what kind of wrappers you find, you may have to cut them like I did. Mine were approximately 2″ x 2″ squares post-cutting. Before filling, dip your finger in water and run it around the edge of each wrapper. That’ll help hold the potsticker together once it’s filled. Fill each with about 2 teaspoons of filling and press edges together to seal, gently pushing the air out as you close them up. Set filled potstickers aside and cover with a clean kitchen towel while shaping the remaining potstickers.
- To cook, measure approximately 2 teaspoons of oil, canola or peanut, in a large skillet over medium heat. Fit as many potstickers in the pan as you can and crisp the bottoms; approximately one minute. Add 1/3 cup of water to the pan and cover, steaming the potstickers until the pork is cooked through and the tops are translucent; approximately six minutes. Repeat with remaining potstickers.
- Meanwhile, mix up your dipping sauce.
- Dip. Eat. Repeat.