America's Test Kitchen, from the show and in my words

Package or two gyoza wrappers, better to run out of the
filling than the wrappers.

3 cups napa cabbage, finely chopped. Toss with 3/4 tsp salt.
Let sit in strainer 1/2 hour.

3/4 lb ground pork
4 tsp soy sauce
1 1/2 tsp ground ginger (fresh)
6 TBS scallions, chopped, green and white part
1 clove garlic, minced
1/8 tsp ground white pepper
2 egg whites

Mix all ingredients, including cabbage.
Refrigerate 30 minutes to overnight.

Take a wrapper. Using your finger, wet the edges. Put some
of the filling in the center. I started out using a spoon to do this,
then started using my fingers and, predictably, that made for a
messy product. I'll stay with the spoons next time.

Fold the wrapper in half, pressing out the air. Seal the
edges however you like, just making sure they are
sealed. If you want to, make pleats.

Smear nonstick pan with oil using a paper towel. Layer
the potstickers around the edge, as many as will fit.
Like so: ( ( ( ( ( ( Crisp on one side 5 minutes. When
you lift them up and they are nicely brown on the bottom,
reduce heat.

Have a cover ready to cover the potstickers. Add 1/2 cup
water, cover immediately. Cook 10 minutes until water is
gone, and potstickers are translucent. Return heat to
medium high, cook, uncovered 3 to 4 minutes longer
(or until done).

Notice that they were not turned at any point. I served it with
some gyoza potsticker dipping sauce I picked up who knows
when. I liked it but I'm sure making your own is better.
This is what they made, combine the ingredients:

1/4 cup soy sauce
2 TBS each rice vinegar, mirin and water
1 tsp chili oil (optional)
1/2 tsp toasted sesame oil
1 medium scallion, white and green part, minced

America's Test Kitchen, from the show and in my words

Package or two gyoza wrappers, better to run out of the
filling than the wrappers.

3 cups napa cabbage, finely chopped. Toss with 3/4 tsp salt.
Let sit in strainer 1/2 hour.

3/4 lb ground pork
4 tsp soy sauce
1 1/2 tsp ground ginger (fresh)
6 TBS scallions, chopped, green and white part
1 clove garlic, minced
1/8 tsp ground white pepper
2 egg whites

Mix all ingredients, including cabbage.
Refrigerate 30 minutes to overnight.

Take a wrapper. Using your finger, wet the edges with water.
Put some of the filling in the center, not too much, not too little.
I started out using a spoon to do this, then started using my fingers
and, predictably, that made for a messy product. I'll stay with the
spoon/s next time.

Fold the wrapper in half, pressing out the air. Seal the
edges however you like, just making sure they are
sealed. If you want to, make pleats.

Smear nonstick pan with oil using a paper towel. Layer
the potstickers around the edge, as many as will fit.
Like so: ( ( ( ( ( ( Crisp on one side 5 minutes. When
you lift them up and they are nicely brown on the bottom,
reduce heat.

Have a cover ready to cover the potstickers. Add 1/2 cup
water, cover immediately. Cook 10 minutes until water is
gone, and potstickers are translucent. Return heat to
medium high, cook, uncovered 3 to 4 minutes longer
(or until done).

Notice that they were not turned at any point. I served it with
some gyoza potsticker dipping sauce I picked up who knows
when. I liked it but I'm sure making your own is better.
This is what they made, combine the ingredients:

1/4 cup soy sauce
2 TBS each rice vinegar, mirin and water
1 tsp chili oil (optional)
1/2 tsp toasted sesame oil
1 medium scallion, white and green part, minced

What's the minor clearification part?


BTW, a Chinese classmate made it in fron of me using ground meat mixed
with star anise and some spice from China,robably chinese five spice.
She probbaly left it overnight too. Mixed in with napa cabbage. I
don't remember ginger and garlic but yours sounds good.

She just steamed them.

Her dispping was soy sauce and olive oil witha touch of crushed
garlic and green oinions. I'll try yours. I have a bottle of sauce
which has pineapple as ingredients. It looks red. Forn dumlping, I was
told. I need to use that thing.



On Feb 3, 4:22 pm, "Nancy Young" > wrote:
> America's Test Kitchen, from the show and in my words
>
> Package or two gyoza wrappers, better to run out of the
> filling than the wrappers.
>
> 3 cups napa cabbage, finely chopped. Toss with 3/4 tsp salt.
> Let sit in strainer 1/2 hour.
>
> 3/4 lb ground pork
> 4 tsp soy sauce
> 1 1/2 tsp ground ginger (fresh)
> 6 TBS scallions, chopped, green and white part
> 1 clove garlic, minced
> 1/8 tsp ground white pepper
> 2 egg whites
>
> Mix all ingredients, including cabbage.
> Refrigerate 30 minutes to overnight.
>
> Take a wrapper. Using your finger, wet the edges with water.
> Put some of the filling in the center, not too much, not too little.
> I started out using a spoon to do this, then started using my fingers
> and, predictably, that made for a messy product. I'll stay with the
> spoon/s next time.
>
> Fold the wrapper in half, pressing out the air. Seal the
> edges however you like, just making sure they are
> sealed. If you want to, make pleats.
>
> Smear nonstick pan with oil using a paper towel. Layer
> the potstickers around the edge, as many as will fit.
> Like so: ( ( ( ( ( ( Crisp on one side 5 minutes. When
> you lift them up and they are nicely brown on the bottom,
> reduce heat.
>
> Have a cover ready to cover the potstickers. Add 1/2 cup
> water, cover immediately. Cook 10 minutes until water is
> gone, and potstickers are translucent. Return heat to
> medium high, cook, uncovered 3 to 4 minutes longer
> (or until done).
>
> Notice that they were not turned at any point. I served it with
> some gyoza potsticker dipping sauce I picked up who knows
> when. I liked it but I'm sure making your own is better.
> This is what they made, combine the ingredients:
>
> 1/4 cup soy sauce
> 2 TBS each rice vinegar, mirin and water
> 1 tsp chili oil (optional)
> 1/2 tsp toasted sesame oil
> 1 medium scallion, white and green part, minced

"mm" > wrote

> What's the minor clearification part?

Nothing big, just about wetting the wrapper. Sounded lame, wet
it with your finger, of course wet it with your finger that you've dipped
in water.

> BTW, a Chinese classmate made it in fron of me using ground meat mixed
> with star anise and some spice from China,robably chinese five spice.
> She probbaly left it overnight too. Mixed in with napa cabbage. I
> don't remember ginger and garlic but yours sounds good.

I imagine there are a gazillion ways of making them, the few times I have
it's pretty much been like this recipe with no cabbage.

> She just steamed them.

I sort of like the browned crispy bottoms, myself.

> Her dispping was soy sauce and olive oil witha touch of crushed
> garlic and green oinions. I'll try yours. I have a bottle of sauce
> which has pineapple as ingredients. It looks red. Forn dumlping, I was
> told. I need to use that thing.

Hard to go wrong with that part, too. If I was to make it, I would
include chili oil, the sauce I had in a jar had a little kick and I liked
that.

nancy

On Feb 3, 5:53 pm, "Nancy Young" > wrote:
> "mm" > wrote
>
> > What's the minor clearification part?
>
> Nothing big, just about wetting the wrapper. Sounded lame, wet
> it with your finger, of course wet it with your finger that you've dipped
> in water.

Ah.ha

>
> > BTW, a Chinese classmate made it in fron of me using ground meat mixed
> > with star anise and some spice from China,robably chinese five spice.
> > She probbaly left it overnight too. Mixed in with napa cabbage. I
> > don't remember ginger and garlic but yours sounds good.
>
> I imagine there are a gazillion ways of making them, the few times I have
> it's pretty much been like this recipe with no cabbage.

When I was making - I made like twice and then got impatient to wrap,
I was tempted to put ginger. May be I did, just a little bit dueing
the second time.

>
> > She just steamed them.
>
> I sort of like the browned crispy bottoms, myself.
Me too. I steamed first and then put them in a pan.

>
> > Her dispping was soy sauce and olive oil witha touch of crushed
> > garlic and green oinions. I'll try yours. I have a bottle of sauce
> > which has pineapple as ingredients. It looks red. Forn dumlping, I was
> > told. I need to use that thing.
>
> Hard to go wrong with that part, too. If I was to make it, I would
> include chili oil, the sauce I had in a jar had a little kick and I liked
> that.

Now I have a reason to buy chilli oil. I wonder what oil do they use
in chilli oil. I hope it's not corn and vegetable oil.

>
> nancy

Nancy Young wrote on 03 Feb 2007 in rec.food.cooking

> America's Test Kitchen, from the show and in my words
>
> Package or two gyoza wrappers, better to run out of the
> filling than the wrappers.
>
> 3 cups napa cabbage, finely chopped. Toss with 3/4 tsp salt.
> Let sit in strainer 1/2 hour.
>
> 3/4 lb ground pork
> 4 tsp soy sauce
> 1 1/2 tsp ground ginger (fresh)
> 6 TBS scallions, chopped, green and white part
> 1 clove garlic, minced
> 1/8 tsp ground white pepper
> 2 egg whites
>
> Mix all ingredients, including cabbage.
> Refrigerate 30 minutes to overnight.
>
> Take a wrapper. Using your finger, wet the edges with water.
> Put some of the filling in the center, not too much, not too little.
> I started out using a spoon to do this, then started using my fingers
> and, predictably, that made for a messy product. I'll stay with the
> spoon/s next time.
>
> Fold the wrapper in half, pressing out the air. Seal the
> edges however you like, just making sure they are
> sealed. If you want to, make pleats.
>
> Smear nonstick pan with oil using a paper towel. Layer
> the potstickers around the edge, as many as will fit.
> Like so: ( ( ( ( ( ( Crisp on one side 5 minutes. When
> you lift them up and they are nicely brown on the bottom,
> reduce heat.
>
> Have a cover ready to cover the potstickers. Add 1/2 cup
> water, cover immediately. Cook 10 minutes until water is
> gone, and potstickers are translucent. Return heat to
> medium high, cook, uncovered 3 to 4 minutes longer
> (or until done).
>
> Notice that they were not turned at any point. I served it with
> some gyoza potsticker dipping sauce I picked up who knows
> when. I liked it but I'm sure making your own is better.
> This is what they made, combine the ingredients:
>
> 1/4 cup soy sauce
> 2 TBS each rice vinegar, mirin and water
> 1 tsp chili oil (optional)
> 1/2 tsp toasted sesame oil
> 1 medium scallion, white and green part, minced
>
>

thanks

mm wrote:

>
> Now I have a reason to buy chilli oil. I wonder what oil do they use
> in chilli oil. I hope it's not corn and vegetable oil.
>

Chili oil is easy to make which allows you to use whatever oil you would
like. You just crush some dried peppers (I use the Thai "bird" chillis
found in every Asian market) and heat them in the oil and then strain
out the solids.

"George" > wrote

> mm wrote:
>>
>> Now I have a reason to buy chilli oil. I wonder what oil do they use
>> in chilli oil. I hope it's not corn and vegetable oil.

> Chili oil is easy to make which allows you to use whatever oil you would
> like. You just crush some dried peppers (I use the Thai "bird" chillis
> found in every Asian market) and heat them in the oil and then strain out
> the solids.

What type of oil would you use for that, George?

nancy

Nancy Young wrote on 04 Feb 2007 in rec.food.cooking

> "George" > wrote
>
> > mm wrote:
> >>
> >> Now I have a reason to buy chilli oil. I wonder what oil do they
> >> use in chilli oil. I hope it's not corn and vegetable oil.
>
> > Chili oil is easy to make which allows you to use whatever oil you
> > would like. You just crush some dried peppers (I use the Thai "bird"
> > chillis found in every Asian market) and heat them in the oil and
> > then strain out the solids.
>
> What type of oil would you use for that, George?
>
> nancy
>
>
>

1/2 cup chile flakes or coarsely ground chilies with seeds
2 cups peanut or corn oil.
optional 1 small piece of ginger with peel...crushed


put chiles in a preserving jar.
heat oil to near smoking (with the ginger)
remove ginger and allow oil to cool to around 225_250F
pour oil over thr chiles...stir once or twice.

oil can be used immediately but flavour improves after a couple days,


the chiles fizz and swirl around a bit at first.

Nancy Young wrote:
> "George" > wrote
>
>> mm wrote:
>>> Now I have a reason to buy chilli oil. I wonder what oil do they use
>>> in chilli oil. I hope it's not corn and vegetable oil.
>
>> Chili oil is easy to make which allows you to use whatever oil you would
>> like. You just crush some dried peppers (I use the Thai "bird" chillis
>> found in every Asian market) and heat them in the oil and then strain out
>> the solids.
>
> What type of oil would you use for that, George?
>
> nancy
>
>

I would probably use canola or peanut. You can use pretty much any type
of vegetable oil you have. If you want a more neutral oil taste canola
would be good or if the taste is OK for what you are doing you can even
use olive oil. The main thing you need to do is to get the temperature
high enough (around 180F) to release the oil soluble stuff from the
chilis. If you want to get more color and flavor don't strain the oil
for a couple days.

On Feb 4, 4:58 am, George > wrote:
> mm wrote:
>
> > Now I have a reason to buy chilli oil. I wonder what oil do they use
> > in chilli oil. I hope it's not corn and vegetable oil.
>
> Chili oil is easy to make which allows you to use whatever oil you would
> like. You just crush some dried peppers (I use the Thai "bird" chillis
> found in every Asian market) and heat them in the oil and then strain
> out the solids.

I do have those dried chillis. I probably go it from an Asin store. I
can get the thai ones if this one is not.

How log do you heat them? Do you wait till the oil is hot before
adding the chillis?

On Feb 4, 8:47 am, George > wrote:
> Nancy Young wrote:
> > "George" > wrote
>
> >> mm wrote:
> >>> Now I have a reason to buy chilli oil. I wonder what oil do they use
> >>> in chilli oil. I hope it's not corn and vegetable oil.
>
> >> Chili oil is easy to make which allows you to use whatever oil you would
> >> like. You just crush some dried peppers (I use the Thai "bird" chillis
> >> found in every Asian market) and heat them in the oil and then strain out
> >> the solids.
>
> > What type of oil would you use for that, George?
>
> > nancy
>
> I would probably use canola or peanut. You can use pretty much any type
> of vegetable oil you have. If you want a more neutral oil taste canola
> would be good or if the taste is OK for what you are doing you can even
> use olive oil. The main thing you need to do is to get the temperature
> high enough (around 180F) to release the oil soluble stuff from the
> chilis. If you want to get more color and flavor don't strain the oil
> for a couple days.

Ok, 180 F would be 82.22 in centigrate but wait..what's the boiling
point of it - I just compare that way w/ boiling temp to get some idea
how hot 82 needs to be.

So gooling gives me this: Boiling point is way higher than smoking
point. The boiling point of olive oil (570 degrees Fahrenheit) is much
higher than the smoking point (375 - 400 degrees F) and would be a
very...

http://www.oliveoilsource.com/cooking_olive_oil.htm

Huh..they give info in centigrate for frying with olive oil:
Frying temperatures

When heated, olive oil is the most stable fat, which means it stands
up well to high frying temperatures. Its high smoking point (210º C)
is well above the ideal temperature for frying food (180º C). The
digestibility of olive oil is not affected when it is heated, even
when it is re-used several times for frying.

TEMPERATURE TYPE OF FOOD
Medium (130-145º C) High water content: vegetables, potatoes,
fruit...
Hot (155- 170º C) Coated in batter,flour or breadcrumbs, forming a
crust
Very hot (175-190º C) Small, quickly fried: small fish, croquettes

(More at http://www.oliveoilsource.com/olivechemistry.htm)

This is my way of storing info so that I can find it later:
All about oils: http://www.askdrsears.com/html/4/T043800.asp
All about cooking oils: http://missvickie.com/howto/spices/oils.html



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