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This looks good: Pot Stickers and Slaw with Asian Dressing
- Thread starter meryl
- Start date
Commentary on recipe
http://desertculinary.blogspot.com/2007/01/jeffs-first-comment-chocolate-what.html
http://desertculinary.blogspot.com/2007/01/jeffs-first-comment-chocolate-what.html
lin-seattle
Active member
Warning! There's a chocolate recipe there as well! smileys/tongue.gif
Let me understand what you mean by pot stickers. I have one that are wonton skins tied with meat
inside. Fried. Then served with an Asian vinaigrette.
Kept me busy one Christmas Eve because people ate them more quickly than I could fry them.
The dipping sauce is important. But what kind of pot sticker would you like?
inside. Fried. Then served with an Asian vinaigrette.
Kept me busy one Christmas Eve because people ate them more quickly than I could fry them.
The dipping sauce is important. But what kind of pot sticker would you like?
sandi-in-hawaii
Well-known member
Here's one from Ming Tsai - REC: Pork and Ginger Pot Stickers
Here's an old post of mine. Love these! Just set aside an afternoon to make them, then freeze the uncooked ones that you can't eat for later.
REC Pork and Ginger Pot Stickers
Posted: Sep 26, 2003 4:02 AM
These potstickers were great - I loved all the ginger and the garlic. It came out kinda salty though, so next time, I'd rinse off the cabbage, before adding it to the pork, and I'd omit salting the pork mixture too.
I grated both the ginger and the garlic with my microplane, saved me from having to chop them. I didn't make the dough, I just used pot stickers wrappers from the refrigerated section of the grocery store. Although they weren't very pretty, they were quite garlicky - I loved it! I just gotta work on my pleating technique
Pork and Ginger Pot Stickers
From Blue Ginger, East Meets West Cooking with Ming Tsai
PORK AND GINGER FILLING:
4 cups chopped napa cabbage
1 tablespoon salt
1/2 pound ground pork (not too lean)
2 tablespoons finely chopped ginger
1 1/2 tablespoons minced garlic
2 tablespoons soy sauce
3 tablespoons toasted sesame oil
1 egg, lightly beaten
To make the filling: Combine the cabbage and 1 1/2 teaspoons of salt in a large bowl and toss together; set aside for 30 minutes. {After the 30 minutes, I'd rinse the cabbage to get rid of some excess salt.}
Transfer the cabbage to a clean dishtowel or cheesecloth, gather the ends of the cloth together, and twist to squeeze as much water as possible from the cabbage (this will made the filling more cohesive).
In a second large bowl, combine the cabbage with the pork, ginger, garlic, soy sauce, sesame oil, the remaining 1 1/2 teaspoons salt {I'd omit this salt}, and the egg and mix.
HOT WATER DOUGH:
4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 to 1 3/4 cups boiling water
To make the dough, bring the water to a boil.
In a large stainless steel bowl, combine the flour and salt. Slowly add the boiling water in 1/4 cup increments, mixing with chopsticks until a ball is formed and the dough is no longer too hot to handle. All the water may not be needed. Knead the dough on a floured work surface until it becomes a smooth and elastic, 15 to 20 minutes. Form the dough into a ball, and return it to the bowl, and cover with a damp cloth. Allow to rest for 1 hour.
To form the wrappers, add more flour to the work surface. Divide the dough in half. Shape one portion into a log and roll it back and forth under your palms to make a thin sausage shape, measuring about 1-inch in diameter. Cut into 1/2-inch pieces. One by one, stand each piece on end, flatten with your palm and roll out to form a circular wrapper about 3 inches in diameter and 1/16 of an inch thick. Repeat with remaining dough.
To fill the pot stickers, place about 1/2 tablespoon of filling in the center of each wrapper. Avoid getting filling on the edges of the wrapper, which would prevent proper sealing. Fold each wrapper in half to form a half moon shape. Seal the top center of each dumpling by pressing between the fingers and, starting at the center, make 1 pleats, working toward the bottom tight. Repeat, working toward the bottom left corner. Press the dumpling down gently on the work surface to flatten the bottoms.
Heat a large nonstick skillet over high heat. Add the oil and swirl to coat. When the oil shimmers, add the potstickers, flattened bottoms down, in rows of five, and cook in batches without disturbing until brown, about 6 minutes.
Add about 1/2 cup of water and immediately cover to avoid splattering. Lift the cover and make sure about 1/8 inch remains in the pan; if not add a bit more. Steam until the pot stickers are puffy yet firm, and water has evaporated, about 8-10 minutes. If the water evaporates before the pot stickers are done, add more in 1/4 cup increments, If the pot stickers seem done, but water remains in the pan, drain it and return the pan to the stove top. Continue to cook over high heat to allow the pot stickers to recrisp on the bottom, 2-3 minutes. Transfer the pot stickers to a platter and serve with the dipping sauce.
SPICY SOY DIPPING SAUCE:
1/3 cup thin soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced scallions, green part only
1 teaspoon sesame oil
1 tablespoon sambal
Combine all and serve in a small bowl. Serve pot stickers on a large platter lined with lettuce with a bowl of dipping sauce on the side.
Here's an old post of mine. Love these! Just set aside an afternoon to make them, then freeze the uncooked ones that you can't eat for later.
REC Pork and Ginger Pot Stickers
Posted: Sep 26, 2003 4:02 AM
These potstickers were great - I loved all the ginger and the garlic. It came out kinda salty though, so next time, I'd rinse off the cabbage, before adding it to the pork, and I'd omit salting the pork mixture too.
I grated both the ginger and the garlic with my microplane, saved me from having to chop them. I didn't make the dough, I just used pot stickers wrappers from the refrigerated section of the grocery store. Although they weren't very pretty, they were quite garlicky - I loved it! I just gotta work on my pleating technique
Pork and Ginger Pot Stickers
From Blue Ginger, East Meets West Cooking with Ming Tsai
PORK AND GINGER FILLING:
4 cups chopped napa cabbage
1 tablespoon salt
1/2 pound ground pork (not too lean)
2 tablespoons finely chopped ginger
1 1/2 tablespoons minced garlic
2 tablespoons soy sauce
3 tablespoons toasted sesame oil
1 egg, lightly beaten
To make the filling: Combine the cabbage and 1 1/2 teaspoons of salt in a large bowl and toss together; set aside for 30 minutes. {After the 30 minutes, I'd rinse the cabbage to get rid of some excess salt.}
Transfer the cabbage to a clean dishtowel or cheesecloth, gather the ends of the cloth together, and twist to squeeze as much water as possible from the cabbage (this will made the filling more cohesive).
In a second large bowl, combine the cabbage with the pork, ginger, garlic, soy sauce, sesame oil, the remaining 1 1/2 teaspoons salt {I'd omit this salt}, and the egg and mix.
HOT WATER DOUGH:
4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 to 1 3/4 cups boiling water
To make the dough, bring the water to a boil.
In a large stainless steel bowl, combine the flour and salt. Slowly add the boiling water in 1/4 cup increments, mixing with chopsticks until a ball is formed and the dough is no longer too hot to handle. All the water may not be needed. Knead the dough on a floured work surface until it becomes a smooth and elastic, 15 to 20 minutes. Form the dough into a ball, and return it to the bowl, and cover with a damp cloth. Allow to rest for 1 hour.
To form the wrappers, add more flour to the work surface. Divide the dough in half. Shape one portion into a log and roll it back and forth under your palms to make a thin sausage shape, measuring about 1-inch in diameter. Cut into 1/2-inch pieces. One by one, stand each piece on end, flatten with your palm and roll out to form a circular wrapper about 3 inches in diameter and 1/16 of an inch thick. Repeat with remaining dough.
To fill the pot stickers, place about 1/2 tablespoon of filling in the center of each wrapper. Avoid getting filling on the edges of the wrapper, which would prevent proper sealing. Fold each wrapper in half to form a half moon shape. Seal the top center of each dumpling by pressing between the fingers and, starting at the center, make 1 pleats, working toward the bottom tight. Repeat, working toward the bottom left corner. Press the dumpling down gently on the work surface to flatten the bottoms.
Heat a large nonstick skillet over high heat. Add the oil and swirl to coat. When the oil shimmers, add the potstickers, flattened bottoms down, in rows of five, and cook in batches without disturbing until brown, about 6 minutes.
Add about 1/2 cup of water and immediately cover to avoid splattering. Lift the cover and make sure about 1/8 inch remains in the pan; if not add a bit more. Steam until the pot stickers are puffy yet firm, and water has evaporated, about 8-10 minutes. If the water evaporates before the pot stickers are done, add more in 1/4 cup increments, If the pot stickers seem done, but water remains in the pan, drain it and return the pan to the stove top. Continue to cook over high heat to allow the pot stickers to recrisp on the bottom, 2-3 minutes. Transfer the pot stickers to a platter and serve with the dipping sauce.
SPICY SOY DIPPING SAUCE:
1/3 cup thin soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced scallions, green part only
1 teaspoon sesame oil
1 tablespoon sambal
Combine all and serve in a small bowl. Serve pot stickers on a large platter lined with lettuce with a bowl of dipping sauce on the side.
sandi-in-hawaii
Well-known member
Here's one that I want to try - REC: The Secret to Perfect Gyoza N Potstickers
It sounds like he has the timing down perfectly...
The Secret to Perfect Gyoza N Potstickers
Recipe #1715064 ratings
"I learnt this on a Japanese show where they investigated why regular housewive's gyoza was so yucko compared to professional masters' gyozas. Let me share the secret with you....smileys/bigsmile.gif"
by tunasushi
Gyoza skins
Filling:
200 g ground pork
1/3 cup boiled and chopped cabbage
2 tablespoons chopped leeks
1 garlic clove, chopped
1/2 teaspoon grated gingerroot
2 teaspoons soy sauce
1 teaspoon sake
1 teaspoon sesame oil
1 teaspoon sugar
Salt
Pepper
First combine the meat and the seasonings. Mix it with your HANDS. This is important. Then add in the rest of the vegetables. Mix it very very well WITH YOUR HANDS till it changes texture and cannot fall apart.
Place a teaspoonful of filling in a wrapper and put water along the edge of the wrapper. Make a semicircle, gathering the front side of the wrapper and sealing the top.
Put the gyozas into a pan and fill the pan with BOILING WATER. The water must come up to half the height of the gyozas and no higher or lower. Cover and let boil/steam for 3 minutes EXACTLY.
Open the lid and drain off excess water. Add vegetable oil and let it fry for only 1 and a half minutes. No longer, no shorter.
Remove and serve smileys/bigsmile.gif.
http://www.recipezaar.com/171506
It sounds like he has the timing down perfectly...
The Secret to Perfect Gyoza N Potstickers
Recipe #1715064 ratings
"I learnt this on a Japanese show where they investigated why regular housewive's gyoza was so yucko compared to professional masters' gyozas. Let me share the secret with you....smileys/bigsmile.gif"
by tunasushi
Gyoza skins
Filling:
200 g ground pork
1/3 cup boiled and chopped cabbage
2 tablespoons chopped leeks
1 garlic clove, chopped
1/2 teaspoon grated gingerroot
2 teaspoons soy sauce
1 teaspoon sake
1 teaspoon sesame oil
1 teaspoon sugar
Salt
Pepper
First combine the meat and the seasonings. Mix it with your HANDS. This is important. Then add in the rest of the vegetables. Mix it very very well WITH YOUR HANDS till it changes texture and cannot fall apart.
Place a teaspoonful of filling in a wrapper and put water along the edge of the wrapper. Make a semicircle, gathering the front side of the wrapper and sealing the top.
Put the gyozas into a pan and fill the pan with BOILING WATER. The water must come up to half the height of the gyozas and no higher or lower. Cover and let boil/steam for 3 minutes EXACTLY.
Open the lid and drain off excess water. Add vegetable oil and let it fry for only 1 and a half minutes. No longer, no shorter.
Remove and serve smileys/bigsmile.gif.
http://www.recipezaar.com/171506
Rec: Potstickers from Cook's Illustrated. I have several in my files but
haven't made them yet. Thanks for reminding me. This is from the magazine March/April 2006 and I found it on the site. At the link, there are some pictures with the recipe. It is a free link, but you have to give an email address to register.
Potstickers
We prefer to use gyoza wrappers. You can substitute wonton wrappers, but the cooking time and recipe yield will vary (see the chart below Step 3). Potstickers are best served hot from the skillet; we recommend that you serve the first batch immediately, then cook the second batch. To freeze potstickers, 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 potstickers; just proceed with the recipe.
Makes 24 dumplings, 6 first course servings
Filling
3 cups minced napa cabbage leaves
3/4 teaspoon table salt
3/4 pound ground pork
6 tablespoons minced scallions (about 4 medium scallions, white and green parts)
1/8 teaspoon ground black pepper
4 teaspoons soy sauce
1 1/2 teaspoons grated fresh ginger
1 medium clove garlic , minced or pressed through garlic press (about 1 teaspoon)
2 egg whites , lightly beaten
24 gyoza wrappers , round, (see note above)
4 teaspoons vegetable oil
1. Toss cabbage and salt in colander or mesh strainer set over medium bowl. Let stand until cabbage begins to wilt, about 20 minutes; press cabbage gently with rubber spatula to squeeze out excess moisture. Combine cabbage and all other filling ingredients in medium bowl and mix thoroughly. Cover bowl with plastic wrap and refrigerate until mixture is cold, at least 30 minutes and up to 24 hours.
2. Place 4 wrappers flat on work surface (keep remaining wrappers covered with plastic wrap). Following illustration 1, above, place one slightly rounded tablespoon filling in center of each wrapper. Using pastry brush or fingertip, moisten edge of wrapper with water. Fold each wrapper in half; starting in center and working toward outside edges, pinch edges together firmly to seal, pressing out any air pockets (illustrations 2 and 3). Position each dumpling on its side and gently flatten, pressing down on seam to make sure it lies flat against work surface (illustration 4). Repeat to form 24 dumplings. (Filled dumplings can be refrigerated overnight in single layer on baking sheet wrapped tightly with plastic wrap.)
3. Add 2 teaspoons oil to 12-inch nonstick skillet and quickly spread oil with paper towel to distribute evenly. Arrange 12 dumplings in skillet, lying flat on one side, with all seams facing same direction, overlapping just slightly, if necessary. Place skillet over medium-high heat and cook, without moving, until dumplings are golden brown on bottoms, about 5 minutes. Reduce heat to low, add 1/2 cup water to skillet, and cover immediately. Cook, covered, until most of water is absorbed and wrappers are slightly translucent, about 10 minutes. Uncover skillet and increase heat to medium-high; cook, without stirring, until dumpling bottoms are well browned and crisp, 3 to 4 minutes more. Turn off burner and slide dumplings from skillet onto double layer paper towels, browned side down, to blot excess oil. Transfer to platter and serve immediately with Scallion Dipping Sauce (see related recipe). Let skillet cool until just warm, then wipe skillet clean and repeat with remaining dumplings and oil.
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
Round gyoza (3 3/4 inches diameter), fill with 1 rounded tablespoon, steam for 10 minutes
Round wonton (3 3/4 inches diameter), fill with 1 rounded tablespoon, steam for 6 minutes
Square wonton (3 3/8 inches square), fill with 2 rounded teaspoons, steam for 6 minutes
Rectangular wonton (3 1/4 inches by 2 3/4 inches), fill with 1 rounded teaspoon, steam for 5 minutes
http://www.americastestkitchen.com/recipe.asp?recipeids=3332&iSeason=7
haven't made them yet. Thanks for reminding me. This is from the magazine March/April 2006 and I found it on the site. At the link, there are some pictures with the recipe. It is a free link, but you have to give an email address to register.
Potstickers
We prefer to use gyoza wrappers. You can substitute wonton wrappers, but the cooking time and recipe yield will vary (see the chart below Step 3). Potstickers are best served hot from the skillet; we recommend that you serve the first batch immediately, then cook the second batch. To freeze potstickers, 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 potstickers; just proceed with the recipe.
Makes 24 dumplings, 6 first course servings
Filling
3 cups minced napa cabbage leaves
3/4 teaspoon table salt
3/4 pound ground pork
6 tablespoons minced scallions (about 4 medium scallions, white and green parts)
1/8 teaspoon ground black pepper
4 teaspoons soy sauce
1 1/2 teaspoons grated fresh ginger
1 medium clove garlic , minced or pressed through garlic press (about 1 teaspoon)
2 egg whites , lightly beaten
24 gyoza wrappers , round, (see note above)
4 teaspoons vegetable oil
1. Toss cabbage and salt in colander or mesh strainer set over medium bowl. Let stand until cabbage begins to wilt, about 20 minutes; press cabbage gently with rubber spatula to squeeze out excess moisture. Combine cabbage and all other filling ingredients in medium bowl and mix thoroughly. Cover bowl with plastic wrap and refrigerate until mixture is cold, at least 30 minutes and up to 24 hours.
2. Place 4 wrappers flat on work surface (keep remaining wrappers covered with plastic wrap). Following illustration 1, above, place one slightly rounded tablespoon filling in center of each wrapper. Using pastry brush or fingertip, moisten edge of wrapper with water. Fold each wrapper in half; starting in center and working toward outside edges, pinch edges together firmly to seal, pressing out any air pockets (illustrations 2 and 3). Position each dumpling on its side and gently flatten, pressing down on seam to make sure it lies flat against work surface (illustration 4). Repeat to form 24 dumplings. (Filled dumplings can be refrigerated overnight in single layer on baking sheet wrapped tightly with plastic wrap.)
3. Add 2 teaspoons oil to 12-inch nonstick skillet and quickly spread oil with paper towel to distribute evenly. Arrange 12 dumplings in skillet, lying flat on one side, with all seams facing same direction, overlapping just slightly, if necessary. Place skillet over medium-high heat and cook, without moving, until dumplings are golden brown on bottoms, about 5 minutes. Reduce heat to low, add 1/2 cup water to skillet, and cover immediately. Cook, covered, until most of water is absorbed and wrappers are slightly translucent, about 10 minutes. Uncover skillet and increase heat to medium-high; cook, without stirring, until dumpling bottoms are well browned and crisp, 3 to 4 minutes more. Turn off burner and slide dumplings from skillet onto double layer paper towels, browned side down, to blot excess oil. Transfer to platter and serve immediately with Scallion Dipping Sauce (see related recipe). Let skillet cool until just warm, then wipe skillet clean and repeat with remaining dumplings and oil.
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
Round gyoza (3 3/4 inches diameter), fill with 1 rounded tablespoon, steam for 10 minutes
Round wonton (3 3/4 inches diameter), fill with 1 rounded tablespoon, steam for 6 minutes
Square wonton (3 3/8 inches square), fill with 2 rounded teaspoons, steam for 6 minutes
Rectangular wonton (3 1/4 inches by 2 3/4 inches), fill with 1 rounded teaspoon, steam for 5 minutes
http://www.americastestkitchen.com/recipe.asp?recipeids=3332&iSeason=7
Rec: Mac's Gyoza from Dawn/SanDiego now MO. I had this recipe that I thought came from the old>>
swap, but with no name on it. I found it on the Epi search, isn't that amazing, lol? I cleaned it up a bit because we all know how their formatting comes out, but if you want the original, check the link.
Dawn/SanDiego: Here is another T&T REC: Mac's Favorite Gyoza...
Posted: Jan 6, 2004 12:40 PM
MAC'S GYOZA
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
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:
1/3 cup soy sauce
1/4 cup rice vinegar
1 tablespoon sesame oil
4 drops Tabasco sauce
Dipping Sauce: Combine 1/3 cup soy sauce, 1/4 cup rice vinegar, 1 tablespoon sesame oil, and 4 drops Tabasco sauce (or way more to taste).
http://boards.epicurious.com/thread.jspa?messageID=508490
swap, but with no name on it. I found it on the Epi search, isn't that amazing, lol? I cleaned it up a bit because we all know how their formatting comes out, but if you want the original, check the link.
Dawn/SanDiego: Here is another T&T REC: Mac's Favorite Gyoza...
Posted: Jan 6, 2004 12:40 PM
MAC'S GYOZA
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
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:
1/3 cup soy sauce
1/4 cup rice vinegar
1 tablespoon sesame oil
4 drops Tabasco sauce
Dipping Sauce: Combine 1/3 cup soy sauce, 1/4 cup rice vinegar, 1 tablespoon sesame oil, and 4 drops Tabasco sauce (or way more to taste).
http://boards.epicurious.com/thread.jspa?messageID=508490
Pot Stickers..from Martin Yan via a Turning Leaf ad in one of the Epi magazines>>>
Pot Stickers
If steamed, these mild dumplings stuffed with pork, mushrooms and vegetables
might pair well with Chardonnay; but these little pockets are pan-fried
until crispy on the outside, which makes their flavor more intense. The soy
sauce and chili oil deepen the flavors further, making these pot stickers a
good match with the underlying spice qualities and medium-bodied texture of
Turning Leaf Merlot.
Makes 28
Filling
5 dried black mushrooms
1 1/2 cups napa cabbage, sliced
1 tsp. salt
1/2 lb. ground pork
1 cup chopped carrot
2 green onions, chopped
1 Tbs. soy sauce
1 Tbs. Chinese rice wine or dry sherry
1 Tbs. cornstarch
2 tsp. sesame oil
1 tsp. minced ginger
1/2 tsp. sugar
28 potsticker wrappers
3 Tbs. cooking oil
2/3 cup chicken broth Chili oil
rice vinegar
soy sauce
Soak the black mushrooms in warm water to cover until softened, about 15
minutes; drain. Discard the stems and chop the caps Combine the cabbage and
salt in a bowl, mix well. Let stand for 10 minutes. Squeeze to extract the
excess liquid.
Place the mushrooms and cabbage in a bowl and add the remaining filling
ingredients; mix well. Let stand for 15 minutes.
To make each potsticker, place a heaping teaspoon of filling in the center
of a wrapper. Moisten the edges of the wrapper with water. Fold the wrapper
in half, crimping one side, to form a semicircle. Set the potstickers on a
baking sheet, seam side up, so they sit flat. Cover the potstickers with a
towel while filling the remaining wrappers.
Place a wide frying pan over medium heat until hot. Add 1 1/2 tablespoons of
the oil, swirling to coat the sides. Add the potstickers, half at a time,
seam side up. Cook until the bottoms are golden brown, 3 to 4 minutes. Add
1/3 cup broth. Reduce the heat to low; cover, and cook until the liquid is
absorbed, 5 to 6 minutes. Cook remaining potstickers with remaining oil and
broth.
Place the potstickers, browned side up, on a serving platter with chili oil,
rice vinegar, and soy sauce on the side.
Martin Yan's Invitation to Chinese Cooking; copyright 1999 by Martin Yan
Pre-made potsticker wrappers are available in many supermarkets, and they
make this recipe a breeze. Just fill, fold, and pan-fry!
Pot Stickers
If steamed, these mild dumplings stuffed with pork, mushrooms and vegetables
might pair well with Chardonnay; but these little pockets are pan-fried
until crispy on the outside, which makes their flavor more intense. The soy
sauce and chili oil deepen the flavors further, making these pot stickers a
good match with the underlying spice qualities and medium-bodied texture of
Turning Leaf Merlot.
Makes 28
Filling
5 dried black mushrooms
1 1/2 cups napa cabbage, sliced
1 tsp. salt
1/2 lb. ground pork
1 cup chopped carrot
2 green onions, chopped
1 Tbs. soy sauce
1 Tbs. Chinese rice wine or dry sherry
1 Tbs. cornstarch
2 tsp. sesame oil
1 tsp. minced ginger
1/2 tsp. sugar
28 potsticker wrappers
3 Tbs. cooking oil
2/3 cup chicken broth Chili oil
rice vinegar
soy sauce
Soak the black mushrooms in warm water to cover until softened, about 15
minutes; drain. Discard the stems and chop the caps Combine the cabbage and
salt in a bowl, mix well. Let stand for 10 minutes. Squeeze to extract the
excess liquid.
Place the mushrooms and cabbage in a bowl and add the remaining filling
ingredients; mix well. Let stand for 15 minutes.
To make each potsticker, place a heaping teaspoon of filling in the center
of a wrapper. Moisten the edges of the wrapper with water. Fold the wrapper
in half, crimping one side, to form a semicircle. Set the potstickers on a
baking sheet, seam side up, so they sit flat. Cover the potstickers with a
towel while filling the remaining wrappers.
Place a wide frying pan over medium heat until hot. Add 1 1/2 tablespoons of
the oil, swirling to coat the sides. Add the potstickers, half at a time,
seam side up. Cook until the bottoms are golden brown, 3 to 4 minutes. Add
1/3 cup broth. Reduce the heat to low; cover, and cook until the liquid is
absorbed, 5 to 6 minutes. Cook remaining potstickers with remaining oil and
broth.
Place the potstickers, browned side up, on a serving platter with chili oil,
rice vinegar, and soy sauce on the side.
Martin Yan's Invitation to Chinese Cooking; copyright 1999 by Martin Yan
Pre-made potsticker wrappers are available in many supermarkets, and they
make this recipe a breeze. Just fill, fold, and pan-fry!