Potstickers

[snowangel]

Potstickers

These are fun to make, and even more fun to eat. Kids of all ages like them. I'm pleased to say that I can get 6 or 7 pleats per side! Practice, practice, practice. I've used minced chicken in place of the pork. I documented the pleating here.

• 1/2 pound of finely chopped bok choy or napa cabbage
  
• 1/2 T kosher salt
  
• 3/4 lb (a little more or a little less) of chopped pork butt
  
• 1 T finely minced ginger, 1/4 c. chopped scallions (green and white parts)
  
• 1 T soy sauce
  
• 1 T rice wine (sherry will do)
  
• 1 T sesame oil
  
• finely chopped water chestnuts
  
• 1 T minced ginger
  
• 1 T minced garlic
  

Sprinkle bok choy or cabbage with kosher salt; let sit for about 15 minutes and squeeze to remove water.

Mix with remaining ingredients; stir in one direction. Refridgerate (if you have time); let come come to room temp before filling.

I buy wrappers, and buy the round ones (so I don't have to trim them). I look for whatever brand has the most wrappers per pound -- you want them thin. Fill wrappers, pleating tops. I usually need some water to make the pre-packaged wrappers stick together. When done, they should stand up on their own, and be crescent shaped. Put on a cookie sheet lined with parchment paper and they won't stick to the surface. At this point, you could put the cookie sheet in the freezer, and once they are frozen, put in a plastic bag. I usually make twice as many as we'll eat so I have an emergency batch in the freezer. Do not fully thaw before cooking, however.

I usually serve with a garlic/soy/sesame oil dipping sauce.

For cooking: heat a flat-bottomed pan (I use a non-stick 12" Calphalon), add some oil (not too much), and put in the potstickers, starting in the middle and working out in concentric rings. They should be nice and close. I tend to turn the heat down when putting them in and raise the heat when they are all in. When they have browned on the bottom, put in some chicken stock -- it should come about 1/2 way up on the pot stickers, and cover. When most of the stock has been absorbed, check to see if they look done (remember, the wrappers are a form of pasta), remove the lid and let them cook for another minute or two.

Keywords: Appetizer, Main Dish, Chinese

( RG544 )