These are amazing. I had never made potstickers until this and they were not as hard as I thought they would be. They were yummy!
1/4 small head Napa cabbage, finely chopped (about 2 cups)
3/4 teaspoon kosher salt
1/3 pound ground pork
1 small carrot, coarsely shredded (about 2 tablespoons)
2 scallions, thinly sliced (about 1/4 cup)
2 cloves garlic, minced (about 2 teaspoons)
1 tablespoon soy sauce
2 teaspoons Asian (toasted) sesame oil
1/2 egg, lightly beaten
1/8 teaspoon freshly ground black pepper
wontton wrappers
1/4 cup canola oil
In large bowl, toss together cabbage and 3/4 teaspoon salt and set aside for 30 minutes. Transfer to clean dish towel or cheesecloth, gather ends together, and twist to squeeze out as much water as possible. Wipe bowl clean, then return cabbage to it. Add pork, ginger, carrots, scallions, and garlic and stir to combine.
In
small bowl, whisk together soy sauce, sesame oil, and egg, then stir
into cabbage-pork mixture. Stir in pepper and remaining 1/8 teaspoon
salt.
Squish and stir everything until it is mush.
Then, you start stuffing and you sing a little pot sticker stuffing song (it goes like this "wikwikiwikiwiki" in a very high Sam voice). While singing the song, you get a bowl of water and a plate or platter.
Take a round or oval (oval is ideal) wrapper. Stay away from square ones. Stick some gunk (about a spoonful) in the middle. Then take some water and paint it around the outside with your finger and stick it together. Then, pleat/crimp it so it looks pretty and stays better.
Sara says Sam wants them crimped and looking pretty and you can't put them in rows of 4 because that is the worst number in Chinese and it means death. And let's face it, death and potstickers don't go together.
To cook, heat 1/4 cup of oil a big skillet that has a lid. Take the pot off the heat and arrange the pot stickers standing up in a circle around the edge of the pan. Cook for 2-3 minutes until the bottoms are browned. Pour in 1 cup of water and tilt the skillet to distribute the water. Cover with the lid and cook for 7-10 minutes. They will be crisp and golden. Add 2 more tablespoons of water if it all evaporates before you get done cooking. Remove lid and cook until steam is gone. Move the pot stickers to a plate. Yay!
Dipping sauce: I like to mix rice wine vinegar and soy sauce with a little bit of zested ginger. You can also do soy paste/ thick soy sauce. Sam likes that.
These don't keep well.
Then, you start stuffing and you sing a little pot sticker stuffing song (it goes like this "wikwikiwikiwiki" in a very high Sam voice). While singing the song, you get a bowl of water and a plate or platter.
Take a round or oval (oval is ideal) wrapper. Stay away from square ones. Stick some gunk (about a spoonful) in the middle. Then take some water and paint it around the outside with your finger and stick it together. Then, pleat/crimp it so it looks pretty and stays better.
Sara says Sam wants them crimped and looking pretty and you can't put them in rows of 4 because that is the worst number in Chinese and it means death. And let's face it, death and potstickers don't go together.
To cook, heat 1/4 cup of oil a big skillet that has a lid. Take the pot off the heat and arrange the pot stickers standing up in a circle around the edge of the pan. Cook for 2-3 minutes until the bottoms are browned. Pour in 1 cup of water and tilt the skillet to distribute the water. Cover with the lid and cook for 7-10 minutes. They will be crisp and golden. Add 2 more tablespoons of water if it all evaporates before you get done cooking. Remove lid and cook until steam is gone. Move the pot stickers to a plate. Yay!
Dipping sauce: I like to mix rice wine vinegar and soy sauce with a little bit of zested ginger. You can also do soy paste/ thick soy sauce. Sam likes that.
These don't keep well.
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