Boudin Sausage Pot Stickers

How to make Boudin Sausage Pot Stickers Recipe - Nola Girl Food Truck and Catering Recipe From Dannielle Judie at New Orleans, La

Makes 10 To 12

POT STICKERS:
1 lb (454g) boudin sausage or pork-based sausage
10 napa cabbage leaves
1 tsp freshly grated ginger
3 scallions, thinly sliced
1 tsp chopped cilantro
1 tbsp (15ml) sesame oil
1 tbsp (15ml) soy sauce
½ tsp Tabasco or Sriracha sauce
1 to 2 tsp Creole seasoning, to taste

SESAME-GINGER SAUCE:
¾ cup (180ml) soy sauce
1 tsp rice vinegar
1 tbsp (15ml) sesame oil
1 tbsp (15ml) orange juice
1 tbsp (15ml) water
½ tsp grated ginger
2 tbsp (25g) packed brown sugar
1 scallion, sliced
1 tsp cornstarch
7 tbsp (105ml) cold water
1 (10-oz [284g]) package gyoza or wonton wrappers
1 tbsp (15ml) sesame oil
Pinch of salt

Method:
To make the pot stickers, remove the skin from the sausage, break up the meat and place in a large bowl.

Cut the large white stem from the napa cabbage leaves and discard. Chop the remaining cabbage leaves and add to the meat mixture. Add the freshly grated ginger, sliced scallions, cilantro, sesame oil, soy sauce, Tabasco sauce and Creole seasoning. Mix all the ingredients well with a wooden spoon, cover and refrigerate for 30 minutes.

To make the sesame-ginger sauce, add all the ingredients to a small saucepan and bring to a simmer over medium heat for 10 minutes. Stir until the sugar has dissolved. Cool before serving.

In a small finger-sized bowl, add the cornstarch and 3 tablespoons (45ml) of the cold water. Mix until the cornstarch is dissolved.

On a clean surface, lay out 2 or 3 gyoza wrappers and scoop 1 tablespoon (15g) of filling in the middle of each wrapper. Brush the cornstarch water on all 4 sides of the wrapper and begin sealing the pot stickers. How you fold them is up to you. You can fold them into triangles by bringing two points together and sealing down the other two sides. Whichever way you decide to seal them, the key is to push the air out as you are sealing. Keep the wrappers moist under a towel and smooth any tears along the way.

In a large nonstick frying pan over medium heat, add the sesame oil and heat for 1 minute, or until the pan is hot. Add 6 to 8 pot stickers to the pan, being careful not to crowd them or let them touch. Allow the bottom of the pot stickers to cook for about 4 to 6 minutes, until brown but not burned.

Add the remaining ¼ cup (60ml) water to the pan, sprinkle a pinch of salt on the pot stickers and cover immediately. Allow the pot stickers to steam for about 5 to 6 minutes. Remove from the heat and serve immediately with the sesame-ginger sauce.

Boudin Sausage Pot Stickers