Pork Pot Stickers With Chipotle Honey Sauce Recipes

CHIPOTLE-HONEY-GLAZED PORK

Steps:

• Preheat oven to 450°F.
• Purée chipotles in adobo with garlic and honey in a blender until smooth. Pat pork dry and season with salt. Put pork on a foil-lined baking sheet and spread with chile glaze to coat well. Roast in middle of oven until an instant-read thermometer registers 155°F, about 20 minutes. Let stand 5 minutes on a cutting board before cutting into thin slices.

PULL-APART PORK WITH HONEY CHIPOTLE

Steps:

• Up to two days before (and at least 2 hrs ahead), mix together 75g ketchup with 2 tbsp chipotle, 2 tbsp honey and the vinegar. Rub all over the pork and leave in a food bag (or bowl) in the fridge to marinate, turning occasionally.
• Heat oven to 160C/140C fan/gas 3. Lift the pork into a snug-fitting roasting tin and baste with any excess marinade, plus 100ml water. Cover with foil, ensuring the pork is sealed in but the foil isn't touching it, and bake for 4 hrs.
• Turn up the oven to 200C/180C fan/gas 6 (or cool and chill the pork, if making ahead). Remove the foil and put the pork back in for 30 mins until crisp and sticky on the outside.
• Lift the pork from the tin and use two forks to shred the meat. Mix together the extra 1 tbsp ketchup with the remaining chipotle and honey, and stir it through the shredded meat with some seasoning before serving.

PORK & CHIVE POT STICKERS

Steps:

• 7In a large bowl, combine the first 7 ingredients. Add pork; mix lightly but thoroughly. Place a scant tablespoon filling in center of each wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.), Moisten wrapper edges with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand pot stickers on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired., In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Arrange a third of the pot stickers in concentric circles in pan, flat side down; cook 1-2 minutes or until bottoms are golden brown. Carefully add 1/3 cup broth (broth may splatter); reduce heat to medium-low. Cook, covered, 2-3 minutes or until broth is almost absorbed and filling is cooked through., Cook, uncovered, until bottoms are crisp and broth is completely evaporated, about 1 minute. Repeat with remaining oil, pot stickers and broth. If desired, serve with additional soy sauce. Freeze option: Place uncooked pot stickers on waxed paper-lined baking sheets; freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, cook frozen pot stickers as directed, increasing broth to 1/2 cup and simmering time to 4-6 minutes when cooking each batch.

PORK POT STICKERS WITH CHIPOTLE HONEY SAUCE

Steps:

• In small bowl, mix all sauce ingredients; set aside.
• In another small bowl, soak mushrooms in enough hot water to cover 20 minutes or until soft, drain. Rinse in warm water; drain. Squeeze out excess moisture. Remove and discard stems; chop caps finely.
• In large bowl, mix mushrooms, pork, bamboo shoots, green onions, wine, 1 tablespoon water, the cornstarch, salt, sesame oil and white pepper.
• In medium bowl, mix flour and 1 cup boiling water until a soft dough forms. Knead dough on lightly floured surface about 5 minutes or until smooth. Divide dough in half. Shape each half into a 12-inch-long roll; cut each roll into 24 slices, each about 1/2 inch thick.
• Roll 1 slice of dough into a 3-inch circle on lightly floured surface. (If the circle springs back, cover the slices with a towel and let rest about 10 minutes or until slice is easy to roll and stays in a circle.) Place 1 tablespoon pork mixture on center of circle. Pinch 5 pleats on edge of one half of circle. Fold circle in half, pressing pleated edge to unpleated edge. (Or instead of pleating the edge, you can fold the circle in half and press edges together with a fork.) Place the dumpling, pleated edge up, on cookie sheet. Gently press dumpling to flatten the bottom. Repeat with remaining slices of dough.
• Heat wok until very hot. Add 2 tablespoons of the vegetable oil; tilt wok to coat side. Place about 12 dumplings in single layer in wok; fry 2 minutes or until bottoms are golden brown. Add 1/2 cup of the water. Cover and cook 6 to 7 minutes or until water is absorbed. Repeat with remaining dumplings. (Add vegetable oil as necessary.) Serve with sauce.