Crispy Pork and Kimchi Pot Stickers

MAKES ABOUT 36 DUMPLINGS

This Korean-inspired recipe stuffs pork and kimchi, the fiery pickled vegetable, inside gyoza wrappers, which get deliciously crispy in the skillet.

ingredients

SAUCE

• 1 teaspoon sesame seeds
• 1/3 cup soy sauce
• 1/4 cup unseasoned rice vinegar
• 2 tablespoons water
• 1 garlic clove, minced
• 1 scallion, thinly sliced

DUMPLINGS

• 1/2 pound ground pork
• 1/2 pound kimchi (Korean pickled cabbage), drained and finely chopped
• 4 scallions, green parts only, thinly sliced
• 1 large egg, beaten
• 2 teaspoons cornstarch
• 1/2 tablespoon sugar
• 1/2 tablespoon soy sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 36 gyoza wrappers
• 2 tablespoons vegetable oil
• 1 cup water

directions

1. MAKE THE SAUCE: In a small skillet, toast the sesame seeds over moderately high heat for 30 seconds, shaking the pan, until lightly browned. In a small bowl, stir the soy sauce with the vinegar, water, garlic, scallion and toasted sesame seeds.
2. MAKE THE DUMPLINGS: Line a large baking sheet with parchment paper. In a large bowl, combine the ground pork with the kimchi, scallions, egg, cornstarch, sugar, soy sauce, salt and pepper. Using your hands, mix the dumpling ingredients thoroughly.
3. Place 4 gyoza wrappers on a work surface; keep the rest covered with plastic wrap. Lightly moisten the edges of the gyoza wrappers with water. Place a level tablespoon of the ground pork and kimchi filling on one side of each wrapper and fold in half to form half-moons. Press the edges of the wrapper firmly to seal, making pleats for decoration. Lift each dumpling by the pleated edge, transfer it to the baking sheet and press down lightly to flatten the bottom; the dumpling should be standing with the pleat side up on the baking sheet. Repeat with the remaining gyoza wrappers and pork and kimchi filling.
4. In a large, nonstick skillet, heat 1 tablespoon of the oil. Add half of the pot stickers to the skillet, flattened side down. Pour in 1/2 cup of the water, cover and cook over moderately high heat until the water has evaporated, the filling is cooked through and the bottoms are browned, 8 to 10 minutes. Transfer to a serving platter and keep warm. Wipe out the skillet and repeat with the remaining oil, pot stickers and water. Serve with the dipping sauce on the side.

Kimchi

• HEALTHY
• MAKE-AHEAD

ACTIVE TIME: 30 MIN
SERVES: 2 CUPS

ingredients

• 3 cups coarsely shredded Napa cabbage (8 ounces)
• 1 medium carrot, julienned
• 1/2 medium red bell pepper, peeled and julienned
• 1/2 medium yellow bell pepper, peeled and julienned
• One 3-inch piece of daikon, peeled and julienned
• 1 scallion, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 2 tablespoons julienned ginger
• 2 garlic cloves, thinly sliced
• 1 tablespoon Asian fish sauce
• 2 teaspoons Chinese chile sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh orange juice
• 2 teaspoons sweet paprika

directions

1. Bring a large saucepan of salted water to a boil. Add the cabbage and blanch for 1 minute. Drain and rinse under cold water. Squeeze the cabbage and pat dry. In a large bowl, toss the cabbage with the carrot, bell peppers, daikon and scallion.
2. In a medium saucepan, combine the soy sauce, honey, ginger and garlic with 1 cup of water and bring to a boil. Remove from the heat and add the fish sauce, chile sauce, the lime, lemon and orange juices and the paprika. Pour the mixture over the vegetables and toss well. Let cool. Transfer the vegetables to a tall airtight jar, cover and refrigerate for 2 weeks.

Korean Seafood Pancakes

SERVES: 4

ingredients

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon salt
• 1 large egg
• 1 3/4 cups water
• 1/4 cup vegetable oil
• 4 large scallions, halved crosswise and cut into very thin strips
• 1 large red bell pepper, cut into thin strips
• 1 large jalapeño--halved, seeded and thinly sliced
• 1/2 pound medium shrimp--shelled, deveined and halved lengthwise
• 1/2 pound cleaned squid, bodies cut into 1/2-inch rings, large tentacles cut in half
• Soy Dipping Sauce

directions

1. In a large bowl, sift together the flour, cornstarch and salt. Whisk the egg with the water, then whisk into the flour mixture until smooth.
2. In an 8-inch nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add one quarter each of the scallions, red pepper and jalapeño and cook over high heat until barely softened, about 1 minute. Add one quarter each of the shrimp and squid, scattering them evenly in the pan. Pour in 1/3 cup of the batter, tilting the pan to spread it. Cook over high heat until the bottom is crisp and browned, about 3 minutes. Using a spatula, carefully flip the pancake and cook on the other side until set, about 20 seconds. Slide the pancake onto a plate and make 3 more pancakes with the remaining ingredients. Cut them into quarters, or serve whole, with Soy Dipping Sauce.

Soy Dipping Sauce

MAKES ABOUT 3/4 CUP

ingredients

• 1/2 cup soy sauce
• 2 tablespoons rice vinegar
• 2 scallions, minced
• 2 jalapeños, seeded and minced
• 1 1/2 teaspoons Asian sesame oil

directions

1. Combine all of the ingredients in a small bowl. Serve at room temperature.

Korean Chili Sauce

MAKES A SCANT 1/2 CUP

ingredients

• 3 tablespoons Korean sweet-spicy chili paste (kochujang)
• 2 1/2 tablespoons water
• 1 tablespoon Asian sesame oil
• 1 teaspoon sugar

directions

1. Whisk all of the ingredients together in a small bowl.

MAKE AHEAD The chili sauce can be refrigerated for up to 1 week