by A.J. Coltrane
In keeping with the “excess” theme for Superbowl food, I thought it’d be fun to make an oddball dish (in addition to the Sizeable Pizza Bianca Sendup.) Something like Hum Bao. Or something like a pulled pork sandwich. Except that I wanted a crisp, crunchy, wonton wrapper instead of the typical Hum Bao steamed dough, or a floppy pulled pork hamburger bun.
I settled on BBQ Pulled Pork Potstickers.
We put these together in the morning before the Superbowl. I had intended to cook them once everyone got to the house… By that point though, we had so much food on the table that I forgot all about them.
We didn’t miss them. We even decided to skip baking the pizza rolls (a SB tradition) and still did fine on food.
The filling was a combination of pulled pork, bbq sauce, soy, worcestershire, lime juice, lemon juice, red wine vinegar, and sambal oelek.
The dipping sauce was Gulden’s mustard, soy, sesame oil, canola oil, and honey. Sort of an asian inspired honey-mustard.
The cooking was standard potsticker technique: Preheat a non-stick skillet with a little canola oil. Add the dumplings and cook 3-4 minutes. Add 1/8 cup of water and quickly cover the pan, cook about 6 minutes covered. Uncover and cook about another 3 minutes until the bottoms of the potstickers are crispy.
I was fairly pleased with how it came out. The honey mustard sauce played nicely with the bbq pulled pork, the bottoms were crispy/crunchy, and the asian “bend” to the whole thing kept it from feeling like something I’ve had 1,000 times. I wouldn’t make it again for the Superbowl though — it’s too much cooking to do with that many guests in the house.
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