cynupstateny
Well-known member
a good recipe? I want to use wonton wrappers (lazy) Also one for a dipping sauce.
I have a taste for Chinese potstickers but no restaurants locally. Anyone have
- Thread starter cynupstateny
- Start date
Hi Cyn, here is one from my friend. REC: Taiwanese Style Dumplings
Thanks for asking about this, we were just talking about them the other day and I needed to dig out the recipe.
These are the potstickers made Taiwanese-style. I wrote this recipe down as we made them, so it is not elegantly written, but it will get you there. smileys/smile.gif
Taiwanese-Style Dumpling
1.5 lb freshly ground pork butt
1/2 lb raw shrimp, cleaned and deveined
1 knob fresh ginger
2 capfuls rice wine
4 green onions, sliced.
1 head green cabbage, diced
2 Tbs soy sauce
2 Tbs sesame oil
1 egg
salt
white pepper
black pepper
Into the ground pork, grate about 2/3 of the ginger, set aside.
In another bowl, rinse the shrimp and drain. Grate the remaining ginger over the shrimp, douse with 2 capfuls of rice wine, toss to mix and set aside.
Thinly slice the cabbage, then cut into small dice. Place in a bowl, and sprinkle with salt, mix together. (This is to drain a bit of the water from the cabbage so it doesn’t make the dumpling soggy.)
Trim the green onions, and thinly slice (use both white & green parts). With chopsticks, mix the egg into the ground pork, along with the soy sauce and sesame oil.
Squeeze the cabbage until it is fairly dry, and add it, along with the onions, into the pork. Mix well to incorporate.
Make a test dumpling to check the seasoning – boil & taste-test.
You can boil, steam, or panfry.
Serve with white vinegar, or make a sauce from soy sauce, chopped garlic, sesame oil, etc.
Thanks for asking about this, we were just talking about them the other day and I needed to dig out the recipe.
These are the potstickers made Taiwanese-style. I wrote this recipe down as we made them, so it is not elegantly written, but it will get you there. smileys/smile.gif
Taiwanese-Style Dumpling
1.5 lb freshly ground pork butt
1/2 lb raw shrimp, cleaned and deveined
1 knob fresh ginger
2 capfuls rice wine
4 green onions, sliced.
1 head green cabbage, diced
2 Tbs soy sauce
2 Tbs sesame oil
1 egg
salt
white pepper
black pepper
Into the ground pork, grate about 2/3 of the ginger, set aside.
In another bowl, rinse the shrimp and drain. Grate the remaining ginger over the shrimp, douse with 2 capfuls of rice wine, toss to mix and set aside.
Thinly slice the cabbage, then cut into small dice. Place in a bowl, and sprinkle with salt, mix together. (This is to drain a bit of the water from the cabbage so it doesn’t make the dumpling soggy.)
Trim the green onions, and thinly slice (use both white & green parts). With chopsticks, mix the egg into the ground pork, along with the soy sauce and sesame oil.
Squeeze the cabbage until it is fairly dry, and add it, along with the onions, into the pork. Mix well to incorporate.
Make a test dumpling to check the seasoning – boil & taste-test.
You can boil, steam, or panfry.
Serve with white vinegar, or make a sauce from soy sauce, chopped garlic, sesame oil, etc.
markinhouston
Well-known member
PORK AND CABBAGE DUMPLINGS
Makes 24 dumplings, 6 first course servings.
We prefer to use gyoza wrappers. You can substitute wonton wrappers, but the cooking time in step 4 will be reduced from 10 minutes to 5 or 6 minutes and note that the yield will increase to 40 potstickers (see chart below Step 4 for more information). These dumplings, also known as potstickers, are best served hot from the skillet; we recommend that you serve the first batch immediately, then cook the second batch. To freeze, place filled, uncooked dumplings in the freezer in a single layer on a plate until frozen, then transfer to a storage bag. There's no need to thaw frozen dumplings; just proceed with the recipe.
INGREDIENTS
Filling
3 cups minced napa cabbage leaves (about 1/2 medium head)
3/4 teaspoon table salt
3/4 pound ground pork
4 minced scallions (about 6 tablespoons)
2 egg whites , lightly beaten
4 teaspoons soy sauce
1 1/2 teaspoons minced or grated fresh ginger
1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
1/8 teaspoon ground black pepper
Dumplings
24 round gyoza wrappers (see note)
2 tablespoons vegetable oil
1 cup water , plus extra for brushing
INSTRUCTIONS
1. 1. For the filling:: Toss cabbage with the salt in colander set over a bowl and let stand until cabbage begins to wilt, about 20 minutes. Press the cabbage gently with rubber spatula to squeeze out any excess moisture, the transfer to a medium bowl. Add the remaining filling ingredients and mix thoroughly to combine. Cover with plastic wrap and refrigerate until mixture is cold, at least 30 minutes or up to 24 hours.
2. 2. For the dumplings: Working with 4 wrappers at a time (keep the remaining wrappers covered with plastic wrap), follow the photos below to fill, seal, and shape the dumplings using a generous 1 teaspoon of the chilled filling per dumpling. Transfer the dumplings to a baking sheet and repeat with the remaining wrappers and filling; you should have about 24 dumplings. (The dumplings can be wrapped tightly with plastic wrap and refrigerated for up to 1 day, or frozen for up to 1 month. Once frozen, the dumplings can be transferred to a zipper-lock bag to save space in the freezer; do not thaw before cooking.)
3. 3. Line a large plate with a double layer of paper towels; set aside. Brush 1 tablespoon of the oil over the bottom of a 12-inch nonstick skillet and arrange half of the dumplings in the skillet, with a flat side facing down (overlapping just slightly if necessary). Place the skillet over medium-high heat and cook the dumplings, without moving, until golden brown on the bottom, about 5 minutes.
4. 4. Reduce the heat to low, add 1⁄2 cup of the water, and cover immediately. Continue to cook, covered, until most of the water is absorbed and the wrappers are slightly translucent, about 10 minutes. Uncover the skillet, increase the heat to medium-high, and continue to cook, without stirring, until the dumpling bottoms are well browned and crisp, 3 to 4 minutes more. Slide the dumplings onto the paper towel-lined plate, browned side facing down, and let drain briefly. Transfer the dumplings to a serving platter and serve with scallion dipping sauce (see related recipe). Let the skillet cool until just warm, then wipe it clean with a wad of paper towels and repeat step 3 with the remaining dumplings, oil, and water.
5. Choosing the Right Wrap
Tasters preferred the slightly chewy texture of gyoza-style wrappers to thinner wonton wrappers, but both styles produced terrific potstickers. Although we developed our recipe using round wrappers, square or rectangular wrappers can be used as well. Here's how to adjust filling amount and steaming time. Because the smaller wrappers yield more dumplings, you'll need to cook them in multiple batches. (For wrapping instructions, see instructions below.)
WRAPPER
o Round gyoza (3 3/4 inches diameter), fill with 1 rounded tablespoon, steam for 10 minutes
o Round wonton (3 3/4 inches diameter), fill with 1 rounded tablespoon, steam for 6 minutes
o Square wonton (3 3/8 inches square), fill with 2 rounded teaspoons, steam for 6 minutes
o Rectangular wonton (3 1/4 inches by 2 3/4 inches), fill with 1 rounded teaspoon, steam for 5 minutes
Makes 24 dumplings, 6 first course servings.
We prefer to use gyoza wrappers. You can substitute wonton wrappers, but the cooking time in step 4 will be reduced from 10 minutes to 5 or 6 minutes and note that the yield will increase to 40 potstickers (see chart below Step 4 for more information). These dumplings, also known as potstickers, are best served hot from the skillet; we recommend that you serve the first batch immediately, then cook the second batch. To freeze, place filled, uncooked dumplings in the freezer in a single layer on a plate until frozen, then transfer to a storage bag. There's no need to thaw frozen dumplings; just proceed with the recipe.
INGREDIENTS
Filling
3 cups minced napa cabbage leaves (about 1/2 medium head)
3/4 teaspoon table salt
3/4 pound ground pork
4 minced scallions (about 6 tablespoons)
2 egg whites , lightly beaten
4 teaspoons soy sauce
1 1/2 teaspoons minced or grated fresh ginger
1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
1/8 teaspoon ground black pepper
Dumplings
24 round gyoza wrappers (see note)
2 tablespoons vegetable oil
1 cup water , plus extra for brushing
INSTRUCTIONS
1. 1. For the filling:: Toss cabbage with the salt in colander set over a bowl and let stand until cabbage begins to wilt, about 20 minutes. Press the cabbage gently with rubber spatula to squeeze out any excess moisture, the transfer to a medium bowl. Add the remaining filling ingredients and mix thoroughly to combine. Cover with plastic wrap and refrigerate until mixture is cold, at least 30 minutes or up to 24 hours.
2. 2. For the dumplings: Working with 4 wrappers at a time (keep the remaining wrappers covered with plastic wrap), follow the photos below to fill, seal, and shape the dumplings using a generous 1 teaspoon of the chilled filling per dumpling. Transfer the dumplings to a baking sheet and repeat with the remaining wrappers and filling; you should have about 24 dumplings. (The dumplings can be wrapped tightly with plastic wrap and refrigerated for up to 1 day, or frozen for up to 1 month. Once frozen, the dumplings can be transferred to a zipper-lock bag to save space in the freezer; do not thaw before cooking.)
3. 3. Line a large plate with a double layer of paper towels; set aside. Brush 1 tablespoon of the oil over the bottom of a 12-inch nonstick skillet and arrange half of the dumplings in the skillet, with a flat side facing down (overlapping just slightly if necessary). Place the skillet over medium-high heat and cook the dumplings, without moving, until golden brown on the bottom, about 5 minutes.
4. 4. Reduce the heat to low, add 1⁄2 cup of the water, and cover immediately. Continue to cook, covered, until most of the water is absorbed and the wrappers are slightly translucent, about 10 minutes. Uncover the skillet, increase the heat to medium-high, and continue to cook, without stirring, until the dumpling bottoms are well browned and crisp, 3 to 4 minutes more. Slide the dumplings onto the paper towel-lined plate, browned side facing down, and let drain briefly. Transfer the dumplings to a serving platter and serve with scallion dipping sauce (see related recipe). Let the skillet cool until just warm, then wipe it clean with a wad of paper towels and repeat step 3 with the remaining dumplings, oil, and water.
5. Choosing the Right Wrap
Tasters preferred the slightly chewy texture of gyoza-style wrappers to thinner wonton wrappers, but both styles produced terrific potstickers. Although we developed our recipe using round wrappers, square or rectangular wrappers can be used as well. Here's how to adjust filling amount and steaming time. Because the smaller wrappers yield more dumplings, you'll need to cook them in multiple batches. (For wrapping instructions, see instructions below.)
WRAPPER
o Round gyoza (3 3/4 inches diameter), fill with 1 rounded tablespoon, steam for 10 minutes
o Round wonton (3 3/4 inches diameter), fill with 1 rounded tablespoon, steam for 6 minutes
o Square wonton (3 3/8 inches square), fill with 2 rounded teaspoons, steam for 6 minutes
o Rectangular wonton (3 1/4 inches by 2 3/4 inches), fill with 1 rounded teaspoon, steam for 5 minutes
Here's one I was looking at last night. Just scroll down the page.
http://www.philly.com/philly/restaurants/38549362.html?viewAll=y
http://www.philly.com/philly/restaurants/38549362.html?viewAll=y
dawn_mo
Well-known member
These are tried and true and delicious. REC: Mac's Gyoza
We love these. I found the recipe on the back of the gyoza wrappers package and it is delicious. I made a bunch of them and froze the uncooked extras. Great to pull out the freezer on a hectic weeknight. They would be good in soup as well, but the dipping sauce is delish.
* Exported from MasterCook *
MAC'S GYOZA
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
3/4 pound lean ground pork
2 teaspoons minced garlic
1 tablespoon sugar
1 tablespoon cornstarch
1 tablespoon sesame oil
2 tablespoons soy sauce
1/4 cup minced green onions
1/4 cup minced cilantro
Dipping Sauce:
1/3 cup soy sauce
1/4 cup rice vinegar
1 tablespoon sesame oil
4 drops Tabasco sauce
Mix the ground pork, minced garlic, sugar, cornstarch, 1 tablespoon sesame oil, 2 tablespoons soy sauce, green onions, and cilantro in a medium bowl. Place approximately 1 teaspoon filling on a gyoza wrapper. Moisten edges with water to seal. Heat 2 tablespoons oil in a large frying pan over hight heat. Ad 1/2-1/3 of the filled gyoza in a single layer. Cook 1 minute or until lightly browned on one side. Add 1/4 cup water to pan. Cover and reduce heat to low. Simmer until all water is absorbed, about 3 minutes. Remove gyoza and place on a serving platter, browned side up. Serve with dipping sauce on side.
Dipping Sauce: Combine 1/3 cup soy sauce, 1/4 cup rice vinegar, 1 tablespoon sesame oil, and 4 drops Tabasco sauce.
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We love these. I found the recipe on the back of the gyoza wrappers package and it is delicious. I made a bunch of them and froze the uncooked extras. Great to pull out the freezer on a hectic weeknight. They would be good in soup as well, but the dipping sauce is delish.
* Exported from MasterCook *
MAC'S GYOZA
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
3/4 pound lean ground pork
2 teaspoons minced garlic
1 tablespoon sugar
1 tablespoon cornstarch
1 tablespoon sesame oil
2 tablespoons soy sauce
1/4 cup minced green onions
1/4 cup minced cilantro
Dipping Sauce:
1/3 cup soy sauce
1/4 cup rice vinegar
1 tablespoon sesame oil
4 drops Tabasco sauce
Mix the ground pork, minced garlic, sugar, cornstarch, 1 tablespoon sesame oil, 2 tablespoons soy sauce, green onions, and cilantro in a medium bowl. Place approximately 1 teaspoon filling on a gyoza wrapper. Moisten edges with water to seal. Heat 2 tablespoons oil in a large frying pan over hight heat. Ad 1/2-1/3 of the filled gyoza in a single layer. Cook 1 minute or until lightly browned on one side. Add 1/4 cup water to pan. Cover and reduce heat to low. Simmer until all water is absorbed, about 3 minutes. Remove gyoza and place on a serving platter, browned side up. Serve with dipping sauce on side.
Dipping Sauce: Combine 1/3 cup soy sauce, 1/4 cup rice vinegar, 1 tablespoon sesame oil, and 4 drops Tabasco sauce.
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cynupstateny
Well-known member
Thanks, guys! Think I'll use a little from each of these recipes.
I did have one, but all I can find is the sauce. The sauce is outstanding. REC: Thai Dipping Sauce
Thai Vinaigrette (dipping sauce)
5 oz. Finely chopped lemon grass
1 c. lime juice
1 c. lemon juice
3 c. water
2 c. sugar
2 c. fish sauce (nam pla)
3 oz. Very finely diced jalapeno
1 bunch chopped cilantro
1 bunch chopped mint
This is the best dipping sauce I’ve ever had. I got a restaurant to write it out for me. Clearly, it’s designed for a few more than the intimate dinner party.
Thai Vinaigrette (dipping sauce)
5 oz. Finely chopped lemon grass
1 c. lime juice
1 c. lemon juice
3 c. water
2 c. sugar
2 c. fish sauce (nam pla)
3 oz. Very finely diced jalapeno
1 bunch chopped cilantro
1 bunch chopped mint
This is the best dipping sauce I’ve ever had. I got a restaurant to write it out for me. Clearly, it’s designed for a few more than the intimate dinner party.
Not a recipe, but this is what I do...
I use ground turkey. Low fat, easy to work with. To 1 pound of ground turkey I add probably 3 cloves of garlic-minced, 1 Tbsp. soy sauce, 2 tsp. cornstarch, 1/2 tsp. toasted sesame oil, 1 Tbsp. minced or grated fresh ginger, and then season with a bit of minced cilantro, green onion, and whatever else that strikes me. I use wonton wraps too...either round or square, I don't care. *Ü* My husband has the perfect "nose" for this, because he knows what the aroma is when the seasonings are right. Sorry...he's staying here. We dip in hot chile oil. Heat 1 cup of a good vegetable based oil (don't waste olive oil here) with 1/4 cup crushed red chile flakes over low heat. Taking care not to burn the chile flakes, heat and stir the oil and chile flakes until the oil takes on the red from the chiles. Cool, pour into a jar and add 1 tsp. toasted sesame oil.
I use ground turkey. Low fat, easy to work with. To 1 pound of ground turkey I add probably 3 cloves of garlic-minced, 1 Tbsp. soy sauce, 2 tsp. cornstarch, 1/2 tsp. toasted sesame oil, 1 Tbsp. minced or grated fresh ginger, and then season with a bit of minced cilantro, green onion, and whatever else that strikes me. I use wonton wraps too...either round or square, I don't care. *Ü* My husband has the perfect "nose" for this, because he knows what the aroma is when the seasonings are right. Sorry...he's staying here. We dip in hot chile oil. Heat 1 cup of a good vegetable based oil (don't waste olive oil here) with 1/4 cup crushed red chile flakes over low heat. Taking care not to burn the chile flakes, heat and stir the oil and chile flakes until the oil takes on the red from the chiles. Cool, pour into a jar and add 1 tsp. toasted sesame oil.