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Ingredients
Pot Stickers
1 package wonton or
Gyoza (also called Jiaozi) wrappers
2 boneless, skinless
chicken breasts, coarsely chopped
2 green onions, chopped
3 cloves garlic
1/4 cup water chestnuts
1/2 teaspoon minced
fresh ginger root
1 tablespoon sesame oil
1 cup thinly sliced Napa
(Chinese) cabbage
1 egg
3/4 teaspoon salt
1/4 teaspoon pepper
Cooking
Ingredients
2 tablespoons oil for
each batch of pot stickers
1 14.5-oz. can chicken
broth
1 tablespoon soy sauce
Dipping Sauce
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons sesame oil
1/3 cup soy sauce
1/4 cup rice vinegar
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
2 tablespoons sugar
Directions
Pot Sticker Dipping Sauce
In a small mixing bowl,
whisk together all ingredients and set aside. (Note:
Sauce may be served at room temperature or warmed.
To warm, just before you are ready to serve pot
stickers, heat sauce briefly in a small saucepan or microwaveable bowl
just until
warm. May be stored at room temperature, in refrigerator or freezer.)
Filling
Place all pot sticker
ingredients except wonton wrappers in a food
processor and mix until all ingredients have been
broken down into small pieces and blended (about 10
seconds). Transfer mixture to a bowl and place near
preparation area.
Pot Sticker Preparation
Have a small bowl of water near
your work area. Lightly sprinkle some flour on
your work surface. Place a wrapper down on the flour, and
fill with about 2 teaspoons of pot sticker filling mixture in
center of wrapper. Wet the edges of the wrapper with water
and fold in half, pressing the folded edges together so that
they stick. For a prettier look, crimp the entire length of
the curved edge with your fingers to form a pattern (like
flower peddles). Set on a baking sheet or other flat surface
sprinkled with flour (to prevent the pot stickers from sticking to the
baking sheet).
Once you get the hang of this procedure and are able to move
faster, you can lay down four wrappers on your work surface
at a time.
Cooking the Pot Stickers
Mix together chicken broth and
soy sauce and set aside near cooking area. Heat the 2 tablespoons of oil in
a large skillet and place as many pot stickers (on their
sides) as will comfortably fit into the skillet. Pour about
1/2 cup of the chicken broth over all the
pot stickers and turn heat up to medium-high. Cover and cook for about
5 minutes. Remove skillet cover and allow
pot stickers to continue to cook for about 1 minute longer
or until liquid has evaporated (this
is when the pot stickers will brown). Serve browned on only
one side; or, if preferred, turn pot stickers over to
lightly brown other sides (you can add a little water (1-2
tablespoons) if necessary to prevent burning. Transfer
cooked pot stickers to a large plate and repeat procedure
for remaining pot stickers.
Serve with Pot Sticker Dipping Sauce.
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