"Chinese" Pot Stickers... well, Korean Dumplings

OK, so I really was suppose to make these: Chinese Pot Stickers for the Chinese Takeaway Copy-Cat recipe challenge (proposed by Feisty over @ Tales from the Mad Men Kitchen) that I first spoke about here. Well, my Step-mom is Korean & she makes the most wonderful Dumplings... Since I learned from the best, why waver? I make my own variation & it comes out delicious. Never heard of Korean takeaway? Well now you have ;)

I usually love to get round, dough wrappers at the Han Ah Reum Market in Little Korea, NYC on 32nd Street but did not get a chance. So I had to settle for square. To my surprise, I liked the square shape just as much. And ahhh, the scent of the sesame oil reminds me of my beautiful Step-mom, Anne. There's nothing like her cooking, it is delicious. But, of course, she's a trained chef. I hope I've done her proud.

Butterfly Chopsticks on my plate

Korean Dumplings or Mandu.

• 1/2 lb. shredded, cooked Chicken*
• 1 cup shredded carrot
• 1 tsp salt
• 2 tablespoons light soy sauce
• 2 tablespoons red wine vinegar
• 1 tablespoon green onions, chopped
• 1 tablespoon sesame oil
• 2 teaspoons fresh ginger, minced
• 2 garlic cloves, minced
• 64 wonton wrappers ( usually 1 pkg)
• 1/4 cup canola  oil
• 1 cup chicken stock

DIPPING SAUCE

• 2 tablespoons light soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger, minced
• 1 tablespoon green onions, chopped

Little pockets of yummy goodness, waiting for dipping

Filling
Mix the first 9 ingredients in a bowl.


Putting it all together
Fill a tiny bowl with cool water. Try to keep the wontons damp & semi-cool.


Lay out one wonton wrapper. Using a "1/2 TBSp" measure, spoon filling into the center of the wrapper. Dip a finger into the water bowl & follow one edge of the wonton (use the water as an edible glue). Fold the wonton in half, pressing out the air & seal it. This makes a triangular dumpling.


For a "purse-like" dumpling, spoon 1/2 TBSp of the filling into the middle of the wonton wrapper. place water all the way around the edges of the wonton... pull upwards two diagonal sides at the same time, then the other two sides & "pinch" together to glue!

"Purse-like" Dumpling

In a non-stick skillet on Medium-high, heat a little canola oil & fry the dumplings on one side for about a minute or until golden brown & watch them! They burn quickly!!! Add a little of the chicken stock into the pan, reducing heat to low. Cover & simmer-steam for 5-7 minutes until wrapper is translucent.


Repeat for the remaining dumplings.


Mix the dipping sauce & serve.

*Cook the chicken any way- bake, poach or pan sear (I did the latter), then shred. You can even use rotisserie chicken.

*Lishie tips- If you do not have permanent sets like I do, next time you order in or takeaway Chinese food, get extra sets of chopsticks to stash in your drawer.

*Lishie facts- It is believed that mandu were first brought to Korea by Mongolians in the 14th Century.

As for Chinese pot stickers a legend of an Imperial Court Chef exists. He burnt a batch of dumplings on one side only out of carelessness, & with no time to re-cook, served them as his "own creation". Fortunately, the Imperial Court LOVED them! & so do we. YUMMMM

And don't forget wonton crisps as an easy dessert idea!