Pot Stickers Featuring Audacious

Beer(s): Audacious Apricot Ale

Pot stickers are silky little Chinese dumplings that can be filled with meat, seafood or vegetables, served steamed, or held chilled after steaming and served pan-fried. The tender mouthfuls are typically formed in a crimped crescent shape (you can buy dumpling tools to accomplish this) but I prefer the twist-shut method. You can also buy frozen pot stickers, and pan fry them at home just before serving.

Meat dumplings are a staple of northern Chinese home-style cooking.
Traditionally, they are filled with ground pork, minced cabbage, and flavored with green onion and garlic. Yields 50 pot stickers.

Ingredients:
1.5 cups finely minced Chinese cabbage (Napa)
1 teaspoon salt
1 pound ground pork
1 cup finely minced green onions
2 tablespoons minced garlic
1 teaspoon hot red pepper flakes

Dumpling Seasoning
2 Tablespoons soy sauce
1 Tablespoon rice wine
1/4 cup Pyramid Audacious Apricot Ale
3 Tablespoons sesame oil
2 Tablespoons corn starch
2 teaspoons minced ginger
2 teaspoons minced garlic
Instructions:
1. Place the minced cabbage in a large mixing bowl, add the salt, toss
lightly to mix evenly, and let sit for 30 min. (this removes the water from
the cabbage, so the filling will not soak through the dumpling skin.)

2. Place the cabbage in a mixing bowl. Squeeze all the cabbage and discard
water.

3. Add the pork, with minced chives and "dumpling seasonings". Stir
vigorously to combine the ingredients evenly.

4. Place a heaping tablespoon of filling in the center of each dumpling skin, and twist the edges of the skin around the filling, like twisting the top of a paper bag. Seal the edges by dabbing your fingertips in a mixture of 2 tablespoons cornstarch and 3 tablespoons water, and pressing the crimped edges together firmly. Let the pot stickers air dry for 20 minutes before cooking. Warning: If you skip this step, the pot stickers will open as they steam, exposing the filling.

5. In a large pot fitted with a steamer basket, bring about 3qts of water to a boil. Place the pot stickers on an oiled steamer basket base, without letting the edges tough and cook for about 8 minutes, covered, over the steaming water. Serve the cooked dumplings with a choice of dipping sauces. Dumplings can be held chilled for 1-2 days, then pan-fried before serving.

Serve with one of the sauces listed on our website including Apricot Soy Dipping Sauce or Spicy Dipping Sauce.