Julie Van Rosendaal's pork dumpling recipe

The Year of the Rooster is just around the corner — and to mark the upcoming Chinese New Year, Calgary Eyeopener food expert Julie Van Rosendaal stopped by to explain how to make delicious pork dumplings, a staple of any Chinese New Year meal.

These dumplings are an infinitely versatile appetizer. You can serve them boiled, steamed or simmered in soup, or make potstickers by cooking them in a hot skillet until the bottoms turn crusty and golden.

Pork Dumplings or Potstickers  

Filling (measurements are approximate, season the meat any way you like):

• 1 lb ground pork
• 2 green onions, finely chopped
• 2 garlic cloves, crushed
• 2 tbsp soy sauce
• 1 tsp grated fresh ginger
• 1 tsp sesame oil
• Squirt of Sriracha (optional)
• Wonton wrappers (round or square)

Dipping sauce

• 2 tbsp brown sugar or honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar or lime juice
• Pinch of red chili flakes

In a medium bowl, combine the pork, green onions, garlic, soy sauce, ginger and sesame oil and mix it up with your hands.

To fill and shape the wontons, set out a small dish of water, then working with one or two at a time, place a small spoonful of filling in the middle of each wrapper; moisten the edges by dipping your finger into the water and fold it over, pressing the edge tightly to seal.

Place the wontons seam side up on a baking sheet, pressing lightly to flatten the bottom. If you like, cover with a tea towel to prevent them from drying out.

At this point, the dumplings can be covered with plastic wrap and refrigerated for up to 24 hours or frozen for up to six months. Transfer to freezer bags once frozen.

When you're ready to cook the potstickers, heat a generous drizzle of canola oil in a large, heavy skillet set over medium-high heat. Place half the dumplings at a time seam-side-up in the skillet and cook for a minute or two, until deep golden brown on the bottom. Don't disturb them - they need to develop a nice golden crust on their bottoms.

Carefully pour about 1/3 cup stock or water into the pan. Cover, reduce heat to medium and cook for about five minutes to let them steam. Uncover and cook until the bottoms of the dumplings are very crisp and the liquid has evaporated, about five to seven more minutes. Alternatively, boil the dumplings in water for three to four minutes, or toss directly into simmering soup.

To make the dipping sauce, stir together all the ingredients and serve with the potstickers. The recipe makes about 2 1/2 dozen.

With files from Julie Van Rosendaal and the Calgary Eyeopener