Fusion recipe: Cajun Pot-stickers

Published 11:37 pm Saturday, February 23, 2013

They couldbrbe the result of an experiment gone awry. brThey could be the brainchild of a mad scientist.  Actually Cajun Pot-stickers are what happensbrwhen two great cuisines are fused together.

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What is abrpot-sticker?

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Pot-stickersbrare an Asian staple.  They are a snack,bran appetizer, and an entrée.  They are filled,brflour dumplings that are first pan sautéed, and then steamed.  The result is a chewy, crunchy little doughbrpocket of goodness.  Pot-stickers arebrknown the world over, and they are to Asians what boudin is to Cajuns. 

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Pot-stickersbrfused

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Traditionalbrpot-stickers are filled with a savory pork meat and Napa cabbage filling.  So I thought, why not fill them with somebrtraditional Cajun meats.  I mean, we likebrpork.  Correction, we love pork.  We make sausages, boudin, bacon, gravies, cracklin,brand anything else we can think of from pork.

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Thesebrdumplings used the traditional Chinese dough for the skins, and the traditionalbrChinese cooking technique along with a little Asian inspired flavor.  The Cajun comes in the filling.  Using seasoned ground pork, and traditionalbrCajun smoked sausage.

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The resultbris a savory, smoky, tender, crisp dumpling that you can’t help but to eat onebrafter the other.

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Handmadebrversus store bought dumpling dough

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There is no argumentbrthat store bought dough, or skins, saves a mountain of time.  And if you are a novice, like me, at fillingbrand folding this recipe will take some time. brBlock off about two hours total preparation time.  However hand making the dumpling dough isbrsimple, only two ingredients, the flavor can be customized, and the texturebrjust cannot be beat.

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Also storebrbought dumpling skins require some sort of glue (water, egg whites) to be usedbrto seal them.  Handmade dough has plentybrof moisture already in the dough to do the job nicely.

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If this isbryour first time making pot-stickers consider hand making the dough.  You won’t be disappointed.

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Pot-stickerbrparticulars

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This recipebrmakes about 20 dumplings, but the dough recipe will be enough for 40 orbrso.  Simply double the filling recipe to accommodatebrall of the dough, or you can freeze half for next time.

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To save timebruse some fresh (green) sausage purchased from a local specialty meat marketbrsuch as The Best Stop, Don’s Specialty Meats, Billy’s Boudin, Took’s FinebrMeats, or any of the other great local meat markets throughout Acadiana.  Simply split the casings with a sharp knifebrand peel them away from the meat.

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Folding thebrdumpling is a little tricky.  This linkbrgoes to a short, but precise video on how to do it.  Remember that practice makes perfect.

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When rollingbrout the skins remember that they won’t come out perfectly round, and that’s ok.br Roll them out using a small rolling pinbror dowel of wood, and the middle should be slightly thicker than the edges.

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Ingredientsbrfor the dough:

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2C           All-purpose flour (sifted)

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1C           Very hot water

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Ingredientsbrfor filling:

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6oz.         Cajun smoked sausage (finely chopped)

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6oz.         Ground pork

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3cloves    Garlic (finely chopped)

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½med.     White onion (finely chopped)

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All-purposebrseasoning to taste

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1tspn.     Kosher salt to taste

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2tbsp.     Olive oil

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½C         Water

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Method forbrdough:

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Tip:  The dough can be flavored with whatever youbrwould like, such as cayenne pepper, granulated garlic, onion powder, etc.

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Using a handbror stand mixer slowly add the water to the dough until completely incorporated.

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Note: If thebrdough seems dry or there is some flour left in the bowl don’t worry, this isbrnormal and will be incorporated during kneading.

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Turn thebrdough out onto a floured surface and knead well to thoroughly combine all ofbrthe flour, about 5 minutes.

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Let thebrdough rest for 5 minutes and knead again, using flour as needed to preventbrsticking, for another 3-5 minutes or until the dough is silky smooth withbrabsolutely no lumps.

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Let thebrdough rest for 10 minutes.

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Cut thebrdough into two equal portions and roll into log about 12″ long.

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Cut thebrdough into ½” pieces.

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Flatten andbrroll each piece into a 3″ round.

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Method forbrfilling and cooking:

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Use a foodbrprocessor to finely chop the smoked sausage, onions, and garlic, and remove tobra large bowl.

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Add the restbrof the ingredients except the olive oil and water, mixing to combine.

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Note: If thebrmixture seems a bit dry, or crumbly, that is normal.

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Tip: Make abrsmall patty and cook to taste seasoning. brAdjust as necessary.

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Place abrheaping tspn. of filling in the center of the round and fold like in the videobrabove.

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Add thebrolive oil to a large non-stick skillet and preheat until the oil is shimmering.

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Add about 12brpot-stickers to the skillet and let cook undisturbed for 2 minutes.

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Add thebrwater, partially cover, and cook for 8 minutes.

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Tip:  If you do not have a lid for your pan, use abrcookie sheet or sheet pan.

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Repeat forbrthe remaining dumplings.

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Remove andbrserve with soy sauce, or dipping sauce of your choice.

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No limitbrdumplings

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As you canbrsee from the recipe these dumplings can be filled with whatever yourbrimagination can conjure up. 

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I’m thinkingbra Mexican something or other.

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Stay hungry.