If there is anyone who knows how to make potstickers I would love the recipe. I don’t know what else you would call them, I ate them at a chinese restaurant with our good friends from Hunan.
1 C whole wheat pastry flour
1 C unbleached white flour
1/2 C plus 1 T warm water
1/3 C cooking sherry
1/2 C minced onion
1/2 C thinly sliced green cabbage
2 cloves garlic, minced
1 T freshly grated ginger root
1/2 C minced celery
3 T minced green onion
3 T minced cilantro
5 large mushrooms, coarsely chopped
2 T low sodium soy sauce
1-1/2 tsp salt or herbal salt substitute
In large bowl, combine flours and water. Knead 15 minutes, adding more
flour to water to create a smooth, pliable dough. Cover dough tightly
with plastic wrap and let rest for 20 minutes.
Heat sherry in wok over medium heat. Stir-fry onion and cabbage until
limp. Add remaining pot sticker ingredients. Cook, stirring for 2
minutes. Remove mixture from heat and place in colander to drain excess
Divide dough into 24 small balls. On a lightly floured board, flatten
each ball of dough into a 3-4 inch circle. Fill each circle with about 1
T filling. Fold circle into half moon shape; pinch edges to seal.
Lightly coat two large nonstick skillets (or work in batches with one
skillet) with vegetable cooking spray. Set over medium heat. When hot,
add pot stickers, seam side up, flattening slightly on the bottom. When
the bottoms of pot stickers are golden brown, add 1/2 C water per pan.
Cover and steam for 20 minutes. Makes 24 pot stickers.
Per pot sticker: 4 cal, 2 G protein, 0.7 G fat, 8 G carb, 0 chol, 1 G fiber
***NOTE: I usually use pot sticker “skins” found in the produce section
of my local supermarket - this is probably not as healthy as the way
outlined above, as I’m sure they are made with all white flour, and I
don’t know the fat content, but it does save time, and they do an
adequate job of holding the filling. Also, you can freeze the “raw” pot
stickers in a single layer on a cookie sheet, and when solidly frozen,
transfer to ziplocs or a tupperware. Be Sure They are Solidly Frozen, or
you will end up with pot stickers en masse (trust me). To cook, just plop
the frozen pot stickers in a pan and proceed as usual.
Shrimp and Vegetable Potstickers
From Chef Michael Lomonaco
1 pack wonton wrappers, preferably round
1/2 pound raw shrimp, peeled de-veined and roughly chopped
1/2 cup chopped white onion
1 large carrot finely chopped - about 1/3 cup
1 cup chopped green cabbage
1/2 cup shitake mushroom caps, thinly sliced and chopped
1/2 teaspoon dry chili pepper flakes
3 tablespoons vegetable oil
2 tablespoons sesame oil
1/4 cup low sodium soy sauce
3 tablespoons rice wine vinegar
3 tablespoons sugar
salt and pepper to taste
In a large skillet or a wok heat the vegetable oil until hot. Add the shrimp, onion, carrot, cabbage and mushrooms and quickly stir fry wile combining the ingredients. Add the pepper flakes, sesame oil, soy sauce, vinegar and sugar, adjust the seasoning and pour out onto a cookie sheet to cool.
When the mixture is cool begin making the potstickers by laying out one wonton, brush the edge with water, put 1 tsp. of the filling into the middle and fold the edge over on the diagonal to form a packet. Trim the edges to eliminate the square corners.
Dust the finished potstickers with a light coating of cornstarch to prevent sticking before cooking.
To cook: Heat a non-stick skillet with 3 tbs. vegetable oil. When the pan is hot, add enough potstickers to cover the bottom but do not crowd them. Cook both sides until well-browned and crisp.
Continue in this manner until all the potstickers are cooked. Keep them warm in a low oven while finishing the last batches.
1 lb ground pork
2 chopped green onions
1 tb soy sauce
2 ts rice wine or dry Sherry
1 ts sesame oil
1/2 clove crushed garlic
1 tb cornstarch
1/4 ts salt
1/4 ts pepper
Mix all ingredients together, by hand, in a large bowl. Fill wonton wrappers with approx. 1-1 1/2 teaspoons filling and press firmly in wanton press. (I don’t have a wanton press and it turned out just fine) Moisten edges for better adhering. Saute in Peanut oil on medium heat till bottoms are golden. Add enough chicken broth
to barely cover wontons. Cover and simmer approx. 8 minutes. Serve immediately with some dipping sauce consisting of: 2 parts soy sauce, 1 part rice vinegar, a little grated ginger and some chopped green onion.
Makes 30 or more
1 pound potsticker wrappers (available at most Asian specialty markets) - the thin ones, suey gow or gyoza.
1 teaspoon fresh ginger, minced
2 cloves garlic, minced
1/2 lb. prawns, peeled, deveined
1/4 lb. bay scallops
1/4 lb. cocktail shrimp
2 cups shredded fresh spinach
1/2 cup pressed bean curd
3 Chinese black mushrooms, soaked in hot water, remove stems, mince
1 teaspoon green onion, minced
2 teaspoons soy sauce, 1 teaspoon rice wine or dry sherry, 1 teaspoon cornstarch, 1/2 teaspoon sesame oil, pinch of white pepper, 4 teaspoons vegetable oil, 2 cups chicken or vegetable broth
Chop the filling ingredients together in order, until well blended. A food processor saves time; be careful not to over- pulverize the filling. Place mixture into a large bowl, and add the soy sauce, wine, cornstarch, sesame oil, and white pepper. Spoon 1 tablespoon of filling into the center of a wrapper. Form a half-circle, and pleat edges firmly together. Set upright on a platter, creating a flat base. Heat a non-stick skillet. Add 1 tablespoon oil. Place the potstickers close to one another in the pan and fry until bottoms begin to brown. Pour enough broth into the pan to cover bottom half of potstickers. Cover and cook over moderate heat for 6-7 minutes, until the water evaporates. Tip the pan to ease the potstickers out. If necessary, add 1 teaspoon oil around the edges. Turn each potsticker over, brown side up, and place on a serving platter.
Have small bowls with hot chili pepper oil, soy sauce, rice vinegar, fermented black bean hot oil and have guests mix their own dips to suit individual tastes.
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Serving Size: 40
2/3 pound ground pork
1 cup chinese cabbage – minced
2 green onions – minced
1 tablespoon light soy sauce
1/2 teaspoon salt
1/2 teaspoon orange peel – grated
1/2 teaspoon hot chili oil
40 won-ton wrappers – cut into circles
1/2 cup peanut oil
1 cup water
Combine port, cabbage, onion, egg, soy sauce, salt, orange peel and hot
chili oil in large bowl and mix well. To assemble: Dust waxed or
parchment paper with cornstarch. Set 1 rounded teaspoon filling in center
of won tom skin, pressing lightly so filling forms narrow band across
middle. Moisten rim of skin. Bring opposite sides together to form
semicircle. Pinch together around outer edge. Transfer to cornstarch
dusted paper. Cover with dry kitchen towel. Repeat with remaining won ton
and filling. Place two heavy 12" skillets over low heat. Add 1/4 cup oil
to each. Arrange dumplings in skillets in rows, fitting closely together.
Increase heat to medium-high and cook uncovered until bottoms are deeply
golden, about 2 minutes, checking occasionally. Add 1/2 cup water to each
pan and cover immediately. Let steam until skins are translucent, about 3
minutes. Remove cover and continue cooking over medium to medium-high
heat until bottoms are very crisp and well browned. Drain off excess oil
if necessary. Loosen dumplings with spatula and transfer to serving dish.
2 cups all purpose flour
1 cup boiling water
8 ounces celery cabbage (Napa cabbage)
3 tsp salt, divided
1 pound lean ground pork
1/4 cup finely chopped green onions, with tops
1 TB white wine
1 tsp cornstarch
1 tsp sesame oil
Dash white pepper
1/4 cup soy sauce
1 tsp sesame oil
2-4 tablespoons vegetable oil
Cut the cabbage across into thin strips. Mix with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the excess moisture.
In a large bowl, mix the celery cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaaspoon salt, 1 teaspoon sesame oil, and the pepper.
In a bowl, mix the flour and 1 cup boiling water until a soft dough forms. Sponsored Links
Knead the dough on a lightly flour surface about 5 minutes, or until smooth.
Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.
Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling.
Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.
Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.
To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil. Serve with the dumplings.
As you can see there are so many varieties…Hope this helps
There is a great looking recipe in September 2005’s Cooking Light - Hand Hacked Potstickers