RECIPE: Rec: Pork and Ginger Pot Stickers (Part I). I AM a glutton for punishment!!!

RECIPE:
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florisandy

Well-known member
I started making these tonight at 5:30 pm. I finished making 31 at 10:15!! I’m wound up… (thank goodness there’s no Jack Daniels on hand…)

I used Ming Tsai’s recipe and went to Wong Kai, a Chinese grocer, for the paper thin dumpling skins for these. I used Jaden’s Hair’s technique (see Image Link) and as you can see, hers are the thicker kind and look like store-bought goyzas which I could not find – only won ton skins that were square. I used her slurry mix and that helped to seal them.

I taste-tested a mini midget burger of one and it’s delicious but a bit salty and I followed the directions to a tee for Ming’s pot stickers. I’m so glad Meryl gave me her tweaks for the dipping sauce that uses less salt as I know she always does.

Still have most of the pork mix left to wrap and so I Saran-wrapped it for tomorrow’s remaining work. The potstickers are getting a bit prettier with practice but, I PRAY that they don’t break when steaming!!

Will make Meryl’s sauce tomorrow or Sunday morning.

The good news is that I’m going to fry up my first two duds along with a couple of skinny turkey sausages tonight. Beach tomorrow!!

Next year, quackers & cheese!!

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Sandy_in_Philly/Potstickers/IMG_1003.jpg

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Sandy_in_Philly/Potstickers/IMG_1007.jpg

http://www.foodnetwork.com/recipes/ming-tsai/pork-and-ginger-pot-stickers-recipe/index.html

http://steamykitchen.com/718-potstickers.html

 
These look really good! You've got me thinking about a New Year's Eve dinner...

...that should include this version.

The link is wonderful too. Thanks Sandy.

Michael

 
My friend Andrea Nguyen brings the prepared filling and skins to parties and

makes a communal effort out of folding the potstickers. It's a fun way to get everyone talking, participating, and learning something new. Plus, it helps share the work. smileys/smile.gif

 
You're welcome Michael. I loved my two duds that I fried up last night...

I just got done making 30 more which took about 55 minutes. I'm able to use a heaping teaspoon now with all of my practice. Pinch, pinch, pinch!

I still have some pork mix left but have made 61 so far including last night. Hmmm, what to do with the leftover pork mix? Why I could use those square wonton wrappers I also bought and make mini burgers tonight or for tomorrow night's midnight snack... (evil grin). Will make Meryl's dipping sauce tomorrow before going to dinner party. Me wants to sit down and enjoy the evening with some junk food!

Those two oblong plastic containers come in handy. I layered the bottom of each one, and froze last night and then I placed cut-out parchment paper to make a second layer.

I hope you make them. They're sooo good!

 
That's a great idea. Must make tomorrow night. BTW, my potstickers got raves at

a Christmas dinner tonight at my friend's place. I was able to cook 30 of them in my huge Calphalon pan. I used the chicken stock and cooking method as per Ming's. Only a couple of them got a bit stuck on the bottom of the pan but none burst!

Meryl's dipping sauce also got raves - see down below.

 
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