Recipe,Meat,Fish sauce,Broth,Jiaozi,Ground meat,Frying pan,Spice,Dumpling,Pho

Recipe: Pho Pot Stickers

February 3, 2017

Pho Pot Stickers The filling for these dumplings includes elements of pho—aromatics and a pho spice blend, as well as a little broth and fish sauce. These freeze well, so make some in advance and trot them out for company as an impressive snack. Total Time: 1 ½ hours Makes: 24 dumplings to serve 4 to 6 For the pho spice blend: 1 star anise pod, broken into 8 points 1 whole clove ¼ teaspoon fennel seeds ½ teaspoon coriander seeds 5 black peppercorns ⅛ teaspoon groundcinnamon For the dumplings: 2 teaspoons peeled and minced ginger 1 Fresno or jalapeño chili, seeded and finely chopped ¼ cup finely chopped fresh Thai basil, cilantro or mint ⅓ cup finely chopped scallions, white and green parts ⅛ teaspoon freshly ground black pepper ¼ teaspoon fine sea salt 1 tablespoon fish sauce ¼ cup low-sodium chicken broth or water 3½ tablespoons canola or other neutral oil, plus more as needed 8 ounces ground meat, such as beef chuck, dark-meat chicken or lamb 1¼ teaspoons cornstarch, as needed 24 round dumpling wrappers (labeled “pot sticker” or “gyoza skins”) All-purpose flour, for work surface For the dipping sauce: 2 tablespoons soy sauce 1½ tablespoons unseasoned Japanese rice vinegar 3 tablespoons water 5 thin slices seeded jalapeño...

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