Potstickers *jb
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Potstickers *jb
  Potstickers    Appetizers    Side dish  
Last updated 6/12/2012 1:19:00 AM. Recipe ID 50127. Report a problem with this recipe.
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      Title: Potstickers *jb
 Categories: Appetizers, Side-dish
      Yield: 24 Dumplings
 
MMMMM--------------------------FILLING-------------------------------
    1/2 lb Napa cabbage
      2 ts Kosher salt
    3/4 lb Coarsely-ground pork
      1 tb Finely-minced fresh ginger
      1 tb Minced garlic
    1/3 c  Coarsely-chopped scallions
      1 tb Soy sauce
      1 tb Chinese rice wine
      1 tb Toasted sesame oil
    1/4 ts Freshly-ground pepper
     24 ea Round wonton wrappers
    1/4 c  Oil, for pan-frying
      2 c  Stock

MMMMM---------------------------SAUCE--------------------------------
    1/3 c  Soy sauce
      3 tb White vinegar
      1 tb Toasted sesame oil
      1 ts Chinese chili sauce
    1/3 ts Sugar
      2 tb Thinly-sliced scallions
 
  Make filling: Chop cabbage to small pieces, sprinkle with 1 teaspoon
  of salt and toss well. Let stand 10 minutes, drain, then squeeze
  firmly to wring out excess moisture. In a large mixing bowl scatter
  cabbage and add pork. Sprinkle remaining filling ingredients on top.
  Using chopsticks, stir briskly in one direction until well-blended.
  Throw mixture against inside of bowl 5 to 6 times to compact it.
  Press plastic wrap on surface of filling and set aside 30 minutes at
  room temperature, or refrigerate up to 24 hours for flavor to
  develop. Bring to room temperature before using .
  
  Fill one wrapper at a time, keeping remaining covered. Heap 1 level
  tablespoon filling off-center in wrapper and shape into a half-moon,
  about 2 inches. Run a moist finger lightly around edge of wrapper.
  Pleat and press dumpling closed. Transfer dumplings as they are made
  to a lightly-floured baking sheet and keep them covered with a towel
  to prevent drying.
  
  Make sauce: About 20 minutes before serving, mix dipping sauce
  ingredients and season to taste.
  
  Heat a heavy 12-inch cast-iron skillet with a tight-fitting cover
  over high heat. When very hot, add enough oil to coat bottom with a
  scant 1/4-inch, swirl skillet to coat bottom and sides, and reduce
  heat to medium. When oil is hot, pick up dumplings by their tops and
  quickly arrange them, smooth side down, in concentric rings starting
  from outside of pan and working into center. You will be able to cook
  about half of dumplings at a time. Dumplings should hug each other
  tightly in a pretty spiral; they will stick together. Adjust heat so
  they sizzle mildly. When all dumplings are in place, raise heat to
  brown bottoms. Check frequently, and when bottoms are browned, add
  enough stock to come halfway up sides of dumplings. Adjust heat to
  simmering and cover. After about 7 minutes, check to see if almost
  all stock has been absorbed. Check bottoms of dumplings -- they
  should be crisp enough to "clink" against a fingernail. If needed,
  add a little more oil down side of pan, swirl to distribute under
  dumplings and continue frying until crisp.
  
  Loosen dumplings from bottom with a spatula and invert them onto a
  warmed serving platter, browned bottoms up ~- they should cling in a
  spiral. Spoon dumpling sauce into individual saucers or dipping bowls
  and serve immediately. Do this in two pans at once, or repeat to cook
  remaining potstickers.
 




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Recipe ID 50127 (Apr 03, 2005)

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