Potstickers with Scallion Sauce

[Patrick S]

Potstickers with Scallion Sauce

Adapted from March 2006 Cook's Illustrated:

Potsticker Ingredients

3 C minced napa cabbage

3/4t table salt

3/4lb ground pork

6Tb minced scallions

1/8t black pepper

4t soy sauce

1 1/2t grated fresh ginger

1 medium clove garlic, minced

2 egg whites , lightly beaten

24 3 1/4" potsticker wrappers

Scallion Sauce Ingredients

1/4C soy sauce

2Tb rice vinegar

2Tb mirin

2Tb water

1t chili oil (I used Sriracha)

1/2t toasted sesame oil

1 medium scallion , minced

For sauce: combine all ingredients in a bowl.

For potstickers: Mix cabbage and salt in colander set over a plate or bowl, and let sit for 20 minutes. Squeeze the water out of the cabbage, and mix with the other filling ingredients in a medium bowl. Set the filling in the fridge for at least 30 minutes.

Set out your wrappers on the work surface. Get out your filling. For each potsticker, wet the edge of the wrapper with water, and add between 1t and 1T of filling in the middle, and press the wrapper closed around the filling. Try to press most of the air out of the potsticker as you close up the wrapper. The original recipe said to add a rounded tablespoon of filling. I found it hard to close the wrapper with that much filling.

Turn a burner on medium-high. Oil a 12" nonstick skillet with 2t oil. Add about 12 potstickers. Cook for 3-5 minutes, til the bottoms are as browned as you like. Quickly add 1/2C water, cover the pan, and turn the heat to low. Steam/Boil for 10 minutes, remove the lid, increase the heat the medium-high, and boil off any water left in the pan.Be careful though -- if you go too long, the wrapper will burn and stick to the pan.

( RG1629 )