@@@@@ Now You're Cooking! Export Format

Pork Potstickers

alan, untested

----Filling----
3 cups minced napa cabbage leaves
3/4 teaspoon table salt
3/4 pound ground pork
6 tablespoons minced scallions ...approx 4; (white&green parts)
1/8 teaspoon ground black pepper
4 teaspoons soy sauce
1 1/2 teaspoons grated fresh ginger
1 medium clove garlic , minced
2 egg whites , lightly beaten
24 gyoza wrappers , round, (see note below)
4 teaspoons vegetable oil

Makes 24 dumplings, 6 first course servings

We prefer to use gyoza wrappers. You can substitute wonton wrappers, but
the cooking time and recipe yield will vary (see the chart below Step 3).
Potstickers are best served hot from the skillet; we recommend that you
serve the first batch immediately, then cook the second batch. To freeze
potstickers, place filled, uncooked dumplings in the freezer in a single
layer on a plate until frozen, then transfer to a storage bag. There's no
need to thaw frozen potstickers; just proceed with the recipe.

1. Toss cabbage and salt in colander or mesh strainer set over medium
bowl.
Let stand until cabbage begins to wilt, about 20 minutes; press cabbage
gently with rubber spatula to squeeze out excess moisture. Combine
cabbage
and all other filling ingredients in medium bowl and mix thoroughly.
Cover
bowl with plastic wrap and refrigerate until mixture is cold, at least 30
minutes and up to 24 hours.

2. Place 4 wrappers flat on work surface (keep remaining wrappers covered
with plastic wrap). Following illustration 1, above, place one slightly
rounded tablespoon filling in center of each wrapper. Using pastry brush
or
fingertip, moisten edge of wrapper with water. Fold each wrapper in half;
starting in center and working toward outside edges, pinch edges together
firmly to seal, pressing out any air pockets (illustrations 2 and 3).
Position each dumpling on its side and gently flatten, pressing down on
seam to make sure it lies flat against work surface (illustration 4).
Ensure there are no air pockets. Repeat to form 24 dumplings. (Filled
dumplings can be refrigerated overnight in single layer on baking sheet
wrapped tightly with plastic wrap.)

3. Add 2 teaspoons oil to 12-inch nonstick skillet and quickly spread oil
with paper towel to distribute evenly. Arrange 12 dumplings in skillet,
lying flat on one side, with all seams facing same direction, overlapping
just slightly, if necessary. Place skillet over medium-high heat and
cook,
without moving, until dumplings are golden brown on bottoms, about 5
minutes. Reduce heat to low, add 1/2 cup water to skillet, and cover
immediately. Cook, covered, until most of water is absorbed and wrappers
are slightly translucent, about 10 minutes. Uncover skillet and increase
heat to medium-high; cook, without stirring, until dumpling bottoms are
well browned and crisp, 3 to 4 minutes more. Turn off burner and slide
dumplings from skillet onto double layer paper towels, browned side down,
to blot excess oil. Transfer to platter and serve immediately with
Scallion
Dipping Sauce (see related recipe). Let skillet cool until just warm,
then
wipe skillet clean and repeat with remaining dumplings and oil.

Choosing the Right Wrap
Tasters preferred the slightly chewy texture of gyoza-style wrappers to
thinner wonton wrappers, but both styles produced terrific potstickers.
Although we developed our recipe using round wrappers, square or
rectangular wrappers can be used as well. Here's how to adjust filling
amount and steaming time. Because the smaller wrappers yield more
dumplings, you'll need to cook them in multiple batches. (For wrapping
instructions, see instructions below.)

WRAPPER
Round gyoza (3 3/4 inches diameter), fill with 1 rounded tablespoon,
steam for 10 minutes
Round wonton (3 3/4 inches diameter), fill with 1 rounded tablespoon,
steam for 6 minutes
Square wonton (3 3/8 inches square), fill with 2 rounded teaspoons, steam
for 6 minutes
Rectangular wonton (3 1/4 inches by 2 3/4 inches), fill with 1 rounded
teaspoon, steam for 5 minutes



Scallion Dipping Sauce


The sauce can be refrigerated overnight.

Makes 3/4 cup
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons mirin
2 tablespoons water
1 teaspoon chili oil (optional)
1/2 teaspoon toasted sesame oil
1 medium scallion , white and green parts, minced

Combine all ingredients in bowl and serve.

Contributor: american test kitchen

Yield: 24 servings



** Exported from Now You're Cooking! v5.81 **



--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore