National Bacon Lover’s Day is August 20! This seems like a great time to try out a new recipe featuring the star of the holiday, bacon. And we’re going in what might seem an unusual direction for a recipe featuring bacon, but really not so much if you consider that China is one of the first known cultures to salt-cure pork belly way back in 1500 BC. This recipe for bacon pot stickers is delicious and has a limited number of ingredients but the taste of the smoky peppered bacon along with the toasted sesame oil and the green onions is bacon bliss. The potsticker filling can be kept refrigerated for a couple of days which allows you to turn out fantastic, fresh hot potstickers in under 15 minutes.
- wonton wrappers
- 2 Tbs vegetable oil
- 4 large green onions, white part finely sliced, green part roughly chopped
- 2 cups roughly copped fresh napa cabbage
- 1/2 tsp kosher salt
- 4 ounces peppered bacon
- 4 ounces fatty ground pork
- 1 tsp soy sauce
- 2 tsp sugar
- 2 tsp toasted sesame oil
- 1 Tbs white wine or dry sherry
- Dipping Sauce ingredients:
- 2 Tbs soy sauce
- 2 Tbs rice vinegar
- 1 tsp sugar
- 1 tsp finely minced ginger
- Vegetable oil for frying
Heat 2 Tbs of vegetable oil in a wok (or wok-like pan) over high heat until it begins to smoke. Add the chopped green onions, stirring frequently, until lightly browned and fragrant, about a minute. Transfer cooked onions to a bowl and wipe out the pan.
Place cabbage and salt in a food processor or blender and pulse until finely chopped, about ten to 15 pulses. Transfer to a fine-mesh strainer set over a bowl to allow to drain (about 20 minutes).
Combine the cooked onions, drained cabbage, bacon, pork, ginger, soy sauce, sugar, sesame oil and wine in a food processor or blender and pulse until a paste-like mixture forms, scraping down sides as necessary to incorporate all into the paste (approximately 10-20 pulses). Refrigerate this paste until you are ready to make your potstickers.
To make the dumplings, put a pot of water on to boil. As the water comes to a boil, form the dumplings by placing a teaspoon of the paste into the center of a wonton wrapper. Moisten all edges of the wrapper with your fingers or a pastry brush. Then fold the wrapper in half, over the filling, making a triangle. Seal, by pinching, all three points of the triangle. Gently pick up the partially sealed dumpling and complete the seal by making pleats on two edges of the triangle and then squeezing shut the pleats. This is much like crimping a pie crust, but instead of just squeezing the dough to raise it on the edges, you fold over the raised dough to form a pleat. Place the sealed dumpling onto parchment paper.
Once you have between six and ten dumplings sealed, reduce your heat so that the water is at a slow and low boil. Violently boiling water can unseal a delicate dumpling seal. Gently drop the dumplings into the boiling water and cook for about three minutes. Remove the cooked dumpling from the water with a slotted spoon and place on a plate.
Then heat 3 TBS of vegetable oil and once hot add your boiled dumplings, flat side down. Cook the dumplings until they are browned on the bottom then remove and serve immediately with the dipping sauce.
Recipe makes about 40 potstickers.
Bacon is so very versatile, it should be celebrated more often!