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Ingredients
Pot Sticker Filling
1/2 lb. ground pork
1 1/2 tablespoons soy sauce
3/4 teaspoon salt, divided
1/4 teaspoon ground black pepper
1/4 teaspoon sugar
1/4 cup celery, finely diced
1/4 cup water chestnuts, finely diced
1 tablespoon fresh gingerroot, finely
diced
1/2 cup green onions, finely diced
1 cup napa (Chinese) cabbage, finely
chopped
2 tablespoons cornstarch
1/4 cup white cooking wine
1 tablespoon sesame oil
package of gyoza wrappers (found in an Asian markets
- or you can make your
own)
2 tablespoons olive oil
2/3 cups water
Pot Sticker 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
Pork Mixture
Rinse and drain the cabbage (wipe dry
with a cloth or paper towel if necessary). Finely chop cabbage
and place in small mixing bowl. Sprinkle with 1/4 teaspoon of
the salt and toss to blend. Set aside.
In another small mixing bowl, combine
corn starch and white wine. Whisk until dissolved.
In separate large mixing bowl, combine
ground pork, corn starch and wine mixture, soy sauce, the remaining
1/2 teaspoon of salt, sugar, black pepper, gingerroot and sesame
oil. Pick up cabbage that has been mixed with salt, squeezing
out excess moisture, and add to pork mixture. Mix all
ingredients until well blended. Using your hands works best and
fastest, but you may also use a fork or spoon.
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
Heat the 2 tablespoons of oil in
a large skillet and place the pot stickers (on their sides)
in the skillet. Pour 2/3 cups of water over all the
pot stickers and turn heat up to medium-high. Cook, partially
covered, for about 8 minutes. Remove skillet cover and allow
pot stickers to continue to cook as water evaporates. (This
is when the pot stickers will begin to brown.) Continue
cooking until pot stickers become lightly browned. (Note: If
you like a nicely browned texture, to avoid burning the
pot stickers, you can add small amounts of water (1-2
tablespoons at a time) in various areas of the skillet to
preserve a little moisture while the pot stickers are
browning. You can serve with only one side browned, or turn
pot stickers over and brown both sides, depending on your
preference.
Serve with Pot Sticker Dipping Sauce.
Pot Sticker Dipping Sauce
Note: Sauce may be served at
room temperature or warmed. In a small mixing bowl, whisk
together all ingredients. 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 in refrigerator or freezer.
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