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November 8, 2007 / Tony



Ahhhh, potstickers.  Those slightly crisp, slightly gummy bites of porky goodness that are maddeningly good.  I simply consider them Chinese comfort food.  Of course, they’re a little troublesome to make at home.  You have to make the filling, roll each little potsticker individually, and then execute a very unique cooking method.  But, in the end, it’s worth it.  For the price of 6 potstickers at a restaurant, I figure you could make at least 30 of them at home and you won’t miss a bit of flavor.  Of course, you will have to do the dishes.  Here’s the recipe I used:

 Potstickers, recipe courtesy of Ming Tsai and can be found here

2 cups chopped Napa cabbage

1/2 T salt

1/2 lb ground pork (preferably not lean)

2 T minced ginger

1 1/2 T minced garlic

2 T soy sauce

3 T sesame oil

1 egg

1 to 2 cups chicken stock or broth

20-25 wonton wrappers

1 egg, beaten

vegetable oil

Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes.  Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water.  The dryer the cabbage the better.  In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock.  Cook a tester to check the seasoning.

Place a small mound of filling in the middle of a wonton wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up. In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.  Serve immediately with this:Honey-Soy Sauce

4 T soy sauce

2 T honey

Mix soy sauce and honey thoroughly together.  Serve

The result of the recipe should be a slightly crispy bottom underneath a steamed wonton.  It’s a nice contrast and pairs really well with the salty, porky filling.  One piece of advice: if you find that you can’t unstick the potstickers after they’ve cripsed up the second time, just add some more chicken broth or some water.  That should get them to release from the pan.  Enjoy!


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