Get ready to elevate your dumpling game with these Sticky Icky Pot-Stickers. These little bites of deliciousness are packed with flavor and a subtle dose of 2 mg THC per dumpling. And the best part? You can whip them up in just 2 hours, leaving you plenty of time to roll a joint and relax.
I’ll let you in on a little secret – I use store-bought wrappers for these dosed dumplings. Why? Because I’d rather roll a joint than dough. But don’t worry, the bottoms still brown up beautifully, cradling a juicy pork filling spiced with a pinch of Sichuan peppercorn and fresh ginger. And the sweet twist of green apple balances out the herbaceousness of the weed carried in the pork fat.
Here’s what you’ll need to make 24 pot stickers:
– ½ pound ground pork
– ½ cup minced green cabbage (about 1⁄8 head)
– ¼ cup minced scallion whites (about 4 scallions)
– ¼ cup peeled green apple, minced (about ½ an apple)
– 1 tablespoon soy sauce
– ½ tablespoon peeled and grated fresh ginger
– ¼ teaspoon ground fennel seed
– ¼ teaspoon ground Sichuan peppercorns
– ¼ gram ground decarboxylated flower
– 24 round dumpling or gyoza skins
– 6 tablespoons peanut or vegetable oil, divided
– ¾ cup water, divided
First, blend the pork, cabbage, scallion whites, apple, soy sauce, ginger, fennel seed, Sichuan peppercorns, and flower in a food processor until fully combined. If you don’t have a food processor, you can also do this by hand in a large bowl.
Next, remove the dumpling skins from the packaging and set out a small bowl of water to act as the glue. Line a sheet pan with parchment paper for the finished pot-stickers. Measure the total weight of the pork filling and divide by 24. Weigh out 24 portions of filling equal to that amount (about 15 grams per dumpling).
Now it’s time to wrap the dumplings. Scoop the measured filling onto the center of a dumpling skin. Dip your fingers in water, then dampen the rim of the top half of the dumpling skin. Fold into a half-moon shape, pinching only the center together. Pleat the front-facing right edge of the half-moon from the center toward the outer corner in a small fold and then gently pinch it together with the back edge of the wrapper. Repeat three or four times until the corner seals closed, then continue on the left edge of the dumpling. As you finish each dumpling, place it on the sheet pan. Continue until all the dumplings are filled and wrapped. Freeze the pot-stickers on the sheet pan until firm, about 30 minutes.
If you want to save some for later, you can freeze the finished, uncooked dumplings in a labeled freezer-safe bag for up to 3 months.
When you’re ready to cook the pot-stickers, place a medium sauté pan with a lid over medium heat for several minutes, then add 2 tablespoons of oil and heat for 1 to 2 more minutes. Cook 8 pot-stickers at a time, placing them in the pan so each bottom sits flat, leaving about an inch of space between each dumpling, and fanning around the center of the pan. Turn the heat down to medium-low and fry until the bottom crisps and browns, about 4 to 5 minutes. Add ¼ cup of water to the pan, which will spit. Quickly cover with the lid to steam. When all the water boils off, about 5 to 6 minutes, remove the lid and turn the heat up to medium to crisp the bottoms of the pot-stickers.
And there you have it – Sticky Icky Pot-Stickers that are sure to impress your friends and elevate your taste buds. So go ahead, indulge in these delicious dumplings and enjoy a subtle dose of THC. Just remember to leave some room for that joint.
