Fresh homemade potstickers (a variety of Chinese dumplings) are really easy to make and much better then the frozen ones found at the grocery store. I think the hardest part is mastering folding, but with alittle practice anyone can be a pro. A few weeks ago Jason's co-worker Brett, who is Norwegian, asked him for this recipe and I'm happy to share it with everyone.
Ingredients:
1 package defrosted potsticker/gyoza wrappers (they're the round ones normally located in the produce isle of grocery stores).
1/2 pound raw shrimp peeled and deveined
1 pound ground pork
3 stalks green onions, cut into 1 inch sections
2/3 cup green cabbage (nappa or chinese)
2 tablespoons soy sauce
1/2 teaspoon salt
1/4 teaspoon of cracked black or white pepper
2 tablespoons cornstarch or tapioca starch
1 teaspoon freshly grated ginger
1 tablespoon rice wine vinegar
Other:
Potsticker Chili-Soy Dipping Sauce (see recipe)
Directions:
1. Wash and devein the shrimp and pat dry. Mince the shrimp, cut green onions into 1/4 inch sections and finely shred cabbage. Transfer to large bowl and add ground pork, soy sauce, salt, cornstarch/tapioca starch, grated ginger, rice wine, pepper. Mix well.
2. Prepare to wrap. You'll need a cup of warm water nearby to help seal the edges of the potstickers. Spoon 1 rounded teaspoon of the filling onto the dumpling skin and moisten the edges of the wrapper by brushing or dipping a few fingers into the warm water. Fold over and pleat one side of the edges while gently pressing to secure to unpleated side (see figure 1). Place sealed potsticker on platter.
3. To cook, I like to use a cooking/steaming method. This gives the potstickers a nice little crispiness along the edges but also moist centers. Heat a large nonstick pan with 2 tablespoon of cooking oil (I use olive) over medium-high heat. When the oil is hot add the potstickers, flat side down into pan. Avoid overcrowding the pan, the potstickers should not touch each other. Fry for about 1 minute until the bottoms are golden. Flip each potsticker to one side and continue to cook until golden. Pour 1/4 cup of water into the pan and cover with lid. This will create a sizzle and will start to steam the potstickers. Turn heat to medium and let the dumplings steam for 2 minutes. Take off the lid and flip each potsticker to remaining ungolden side, if they start to stick, add another teaspoon of oil to pan. Add another 1/4 cup of water to pan and place lid back on and let them finish cooking for about 90 seconds. Remove lid and if there is any water left in pan, let it cook off (see figure 2). Once cooked, transfer to serving plate. Serve with potsticker dipping sauce.
1 pound ground pork
3 stalks green onions, cut into 1 inch sections
2/3 cup green cabbage (nappa or chinese)
2 tablespoons soy sauce
1/2 teaspoon salt
1/4 teaspoon of cracked black or white pepper
2 tablespoons cornstarch or tapioca starch
1 teaspoon freshly grated ginger
1 tablespoon rice wine vinegar
Other:
Potsticker Chili-Soy Dipping Sauce (see recipe)
Directions:
1. Wash and devein the shrimp and pat dry. Mince the shrimp, cut green onions into 1/4 inch sections and finely shred cabbage. Transfer to large bowl and add ground pork, soy sauce, salt, cornstarch/tapioca starch, grated ginger, rice wine, pepper. Mix well.
2. Prepare to wrap. You'll need a cup of warm water nearby to help seal the edges of the potstickers. Spoon 1 rounded teaspoon of the filling onto the dumpling skin and moisten the edges of the wrapper by brushing or dipping a few fingers into the warm water. Fold over and pleat one side of the edges while gently pressing to secure to unpleated side (see figure 1). Place sealed potsticker on platter.
3. To cook, I like to use a cooking/steaming method. This gives the potstickers a nice little crispiness along the edges but also moist centers. Heat a large nonstick pan with 2 tablespoon of cooking oil (I use olive) over medium-high heat. When the oil is hot add the potstickers, flat side down into pan. Avoid overcrowding the pan, the potstickers should not touch each other. Fry for about 1 minute until the bottoms are golden. Flip each potsticker to one side and continue to cook until golden. Pour 1/4 cup of water into the pan and cover with lid. This will create a sizzle and will start to steam the potstickers. Turn heat to medium and let the dumplings steam for 2 minutes. Take off the lid and flip each potsticker to remaining ungolden side, if they start to stick, add another teaspoon of oil to pan. Add another 1/4 cup of water to pan and place lid back on and let them finish cooking for about 90 seconds. Remove lid and if there is any water left in pan, let it cook off (see figure 2). Once cooked, transfer to serving plate. Serve with potsticker dipping sauce.
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