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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

"hahabogus" > wrote

> Pork Potstickers
>
> alan, untested

What timing, ha! I was just this second making up my
shopping list and you saved me from having to look up
what I'm missing. This is the recipe I make, though I haven't
made the dipping sauce.

nancy

"Nancy Young" > wrote in news:V-OdnUCrhtD3Z-
:

>
> "hahabogus" > wrote
>
>> Pork Potstickers
>>
>> alan, untested
>
> What timing, ha! I was just this second making up my
> shopping list and you saved me from having to look up
> what I'm missing. This is the recipe I make, though I haven't
> made the dipping sauce.
>
> nancy
>
>
>

Well it was on PBS this morning and that made me look it up, which made
me get their new coobook which comes with the DVD serries as a freebie.

If you got a recipe subscription...post their shrimp potsticker recipe
for me, please.

I have some won ton wrappers I need to use up.

--

The house of the burning beet-Alan

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

"hahabogus" > wrote

> "Nancy Young" > wrote

>> What timing, ha! I was just this second making up my
>> shopping list and you saved me from having to look up
>> what I'm missing.

> Well it was on PBS this morning and that made me look it up, which made
> me get their new coobook which comes with the DVD serries as a freebie.
>
> If you got a recipe subscription...post their shrimp potsticker recipe
> for me, please.

Sorry, I don't subscribe. It rubs me the wrong way to pay for the
site when I subscribe to the magazine.

> I have some won ton wrappers I need to use up.

Freeze them?

nancy

On Sat, 16 Jun 2007 13:11:51 -0400, "Nancy Young" >
wrote:

>Sorry, I don't subscribe. It rubs me the wrong way to pay for the
>site when I subscribe to the magazine.

I thought it was free with the magazine.... live and learn.

--
See return address to reply by email

On Jun 16, 2:48 pm, sf wrote:
> On Sat, 16 Jun 2007 13:11:51 -0400, "Nancy Young" >
> wrote:
>
> >Sorry, I don't subscribe. It rubs me the wrong way to pay for the
> >site when I subscribe to the magazine.
>
> I thought it was free with the magazine.... live and learn.
>
> --
> See return address to reply by email

I wandered across the show for the first time a few weeks ago. I was
impressed enough with the professionalism of the episode that I
decided to check out the website... I gritted my teeth at the need to
register for the website, but I was very annoyed to find that the
majority of the things of interest to me required a membership fee. I
haven't been back to either the tv show or the website...

...fred

>If you got a recipe subscription...post their shrimp potsticker recipe
>for me, please.

Same recipe. Substitute minced raw shrimp for the pork.

nancy wrote:

>> If you got a recipe subscription...post their shrimp potsticker recipe
>> for me, please.
>
> Sorry, I don't subscribe. It rubs me the wrong way to pay for the
> site when I subscribe to the magazine.


The show merely rehashes the recipes given in the magazine, so if you saw an
episode with something you liked, you can search back issues of the magazine
to get the recipe. IMO the magazine is better than the show because it also
gives variations that the test kitchen tried and liked, where the show
doesn't have time to do that.


Bob

On Sat, 16 Jun 2007 12:59:36 -0700, kuvasz guy >
wrote:

>On Jun 16, 2:48 pm, sf wrote:
>> On Sat, 16 Jun 2007 13:11:51 -0400, "Nancy Young" >
>> wrote:
>>
>> >Sorry, I don't subscribe. It rubs me the wrong way to pay for the
>> >site when I subscribe to the magazine.
>>
>> I thought it was free with the magazine.... live and learn.
>>
>> --
>> See return address to reply by email
>
>I wandered across the show for the first time a few weeks ago. I was
>impressed enough with the professionalism of the episode that I
>decided to check out the website... I gritted my teeth at the need to
>register for the website, but I was very annoyed to find that the
>majority of the things of interest to me required a membership fee. I
>haven't been back to either the tv show or the website...
>
I feel your pain. I was skeptical of that free registration because
I'd heard the site would cost $$.

--
See return address to reply by email

"Bob Terwilliger" > wrote

> nancy wrote:

>> Sorry, I don't subscribe. It rubs me the wrong way to pay for the
>> site when I subscribe to the magazine.

> The show merely rehashes the recipes given in the magazine, so if you saw
> an episode with something you liked, you can search back issues of the
> magazine to get the recipe. IMO the magazine is better than the show
> because it also gives variations that the test kitchen tried and liked,
> where the show doesn't have time to do that.

True, though I don't save back issues, usually. Perhaps I should start
doing that. I am in the middle of clearing out my bookshelves so I
will have room. My library doesn't carry the magazine.

We need a group website subscription. Heh.

nancy

On Sat, 16 Jun 2007 13:03:04 -0700, Abe > wrote:

>>If you got a recipe subscription...post their shrimp potsticker recipe
>>for me, please.
>
>Same recipe. Substitute minced raw shrimp for the pork.

A mixture of pork and shrimp is even better.

--
See return address to reply by email