See Also: Appetizers · Asian · Main Dishes
Potstickers
From Dorothy McNett's recipes at www.dorothymcnett.com. This makes about 30-40 potstickers. Usually 4-6 are served per person along with rice or other goodies.
1 bunch bok choy or kale, diced about 1/2 inch (about 4-5 cups before cooking)
1/2 pound coarsely ground pork or chicken breast
1-2 green onions, finely sliced
1/2 teaspoon fine sea salt
2 teaspoons sugar
1 1/2 teaspoons minced ginger root
1 1/2 teaspoons sherry or apple juice
1 teaspoon soy sauce
2 teaspoons sesame oil
1 egg, whisked
1 tablespoon hoisin sauce, or chili sauce...
2 tablespoons cornstarch
1/4 teaspoon freshly ground pepper
1/2 package round potsticker wrappers (about 30 wrappers)
2 tablespoons grapeseed or corn oil
about 1 cup water
Steam the chopped bok choy several minutes. (I put it in a glass or ceramic batter bowl, cover with a plate and microwave on high 3 minutes.) Allow to cool a bit and then add pork or chicken, green onions, salt, sugar, ginger, sherry, soy sauce, sesame oil, whisked egg, sauce of choice, cornstarch and pepper. Place wrappers in a kitchen towel to keep them from drying out as you work. Work with 6-8 wrappers at a time, placing them out flat on a cutting board or platter. Spread about 2 teaspoons of filling into the center of wrapper. Wet the edge of the wrapper with water. Fold into half-moon shape, pleating as you seal, pinching it to stay. Press the bottom of the dumpling against the cutting board to flatten it slightly to create the classic potsticker shape. Repeat with remaining wrappers in bunches of 6-8 at a time until all are filled and shaped. Using a large frying or saute pan (10-12 inches is great) heat 1 tablespoon of the oil on high heat. Arrange 15-20 dumplings in the skillet with flat side down. Reduce heat to medium. Cook 3 minutes. The bottoms will be browning nicely. Carefully pour 1/2 cup of water into skillet, and cook over medium until all water has evaporated, about 4 minutes or so. Cover, reduce to low, and cook until dumplings are golden brown on bottom and shiny and cooked on top, about 2 minutes. Repeat with the remaining 15-20 dumplings. They may stick to the bottom of the pan a bit, so just use a thin spatula to remove them gently. Serve warm with dipping sauces.
Recipe created 1998-06-02.
