michael-in-phoenix
Well-known member
...again tonight. The family definitely likes them better than my old recipe, so, as it tends to go: out with the old, and in with the new!
I tweaked only a little: used a little less sesame oil, and definitely used low-salt kikkoman soy sauce. Once the cabbage had drained, I quickly rinsed it with water to leach some of the salt. Then I squeezed the cabbage between folded, triple-thicknesses of paper towels to dry. Worked like a charm, and they were a lot less salty.
Just so you know, the recipe works fine with regular green cabbage. I chopped it fine. I used my napa cabbage for sinigang (Filipino sour pork soup) so that's what I had on hand.
I doubled the recipe and froze the extra on parchment lined cookie sheets, in a single layer. When they're fully frozen I'll bag 'em for storage. Great to have on hand for a quick meal with rice and a steamed veggie.
Thanks again,
Michael
http://www.eat.at/swap/forum1/180375_Rec_Pork_and_Ginger_Pot_Stickers_Part_I__I_AM_a_glutton_for_punishment
I tweaked only a little: used a little less sesame oil, and definitely used low-salt kikkoman soy sauce. Once the cabbage had drained, I quickly rinsed it with water to leach some of the salt. Then I squeezed the cabbage between folded, triple-thicknesses of paper towels to dry. Worked like a charm, and they were a lot less salty.
Just so you know, the recipe works fine with regular green cabbage. I chopped it fine. I used my napa cabbage for sinigang (Filipino sour pork soup) so that's what I had on hand.
I doubled the recipe and froze the extra on parchment lined cookie sheets, in a single layer. When they're fully frozen I'll bag 'em for storage. Great to have on hand for a quick meal with rice and a steamed veggie.
Thanks again,
Michael
http://www.eat.at/swap/forum1/180375_Rec_Pork_and_Ginger_Pot_Stickers_Part_I__I_AM_a_glutton_for_punishment
