Potstickers
Diane Bartholomew
Many people have a misunderstanding of what constitutes "Chinese Food." I would recommend the publication "The Food of China" - Murdoch Books, Photography by Jason Lowe and Recipes by Deh-Ta Hsiung and Nina Simonds. The book is a journey in food, history, and culture - and represents the people of China. Their potsticker recipe is one that I use and tastes the closest to my mother's (which has no real recipe because she is a magical cook.)
Filling:
6 cups of Chinese (Napa) Cabbage finely chopped
1 tsp. salt
1 lb. ground pork
2 cups Chinese garlic chives finely chopped
2 1/2 Tbsp. light soy sauce (I use 2 Tbsp. of dark soy sauce)
1 Tbsp. of Shaoxing rice wine
2 Tbsp. roasted sesame oil
1 Tbsp. finely chopped ginger
1 Tbsp. cornstarch
50 round dumpling wrappers
Dipping sauce:
light soy sauce or red wine vinegar or a 'dumpling' dipping sauce from your local Chinese grocery store
Mix the filling:
Combine finely chopped cabbage with 1 tsp. of salt and allow to stand for 30 minutes. Then squeeze all the water out of the cabbage. Put cabbage in large bowl and add pork, garlic chives, soy sauce, rice wine, sesame oil, ginger and cornstarch to make the meat/cabbage mix.
Fill the wrapper:
Heap a small spoonful of filling into the center of each wrapper. Spread water around edge of wrapper and fold the wrapper over to make a half-moon shape. Use your thumb and index finger to form small pleats along the sealed edge. With the other hand, press the 2 opposite edges together to seal. Place the dumplings on a baking sheet that has been dusted with flour or cornstarch. Do not allow the dumplings to sit too long or they will go soggy.
Boil large pot of water. Add half the dumplings to boiling water. Cook for 8-10 minutes. If pan frying is desired (much like gyoza), heat 1 Tbsp. oil in a frying pan. Arrange the dumplings in a single layer. Cook for 2 minutes then add 1/3 cup of water and cover to allow steaming for 2-5 minutes. Then uncover and cook until the water has evaporated. Serve either boiled or fried dumplings/potstickers with dipping sauce.
Many people have a misunderstanding of what constitutes "Chinese Food." I would recommend the publication "The Food of China" - Murdoch Books, Photography by Jason Lowe and Recipes by Deh-Ta Hsiung and Nina Simonds. The book is a journey in food, history, and culture - and represents the people of China. Their potsticker recipe is one that I use and tastes the closest to my mother's (which has no real recipe because she is a magical cook.)
Filling:
6 cups of Chinese (Napa) Cabbage finely chopped
1 tsp. salt
1 lb. ground pork
2 cups Chinese garlic chives finely chopped
2 1/2 Tbsp. light soy sauce (I use 2 Tbsp. of dark soy sauce)
1 Tbsp. of Shaoxing rice wine
2 Tbsp. roasted sesame oil
1 Tbsp. finely chopped ginger
1 Tbsp. cornstarch
50 round dumpling wrappers
Dipping sauce:
light soy sauce or red wine vinegar or a 'dumpling' dipping sauce from your local Chinese grocery store
Mix the filling:
Combine finely chopped cabbage with 1 tsp. of salt and allow to stand for 30 minutes. Then squeeze all the water out of the cabbage. Put cabbage in large bowl and add pork, garlic chives, soy sauce, rice wine, sesame oil, ginger and cornstarch to make the meat/cabbage mix.
Fill the wrapper:
Heap a small spoonful of filling into the center of each wrapper. Spread water around edge of wrapper and fold the wrapper over to make a half-moon shape. Use your thumb and index finger to form small pleats along the sealed edge. With the other hand, press the 2 opposite edges together to seal. Place the dumplings on a baking sheet that has been dusted with flour or cornstarch. Do not allow the dumplings to sit too long or they will go soggy.
Boil large pot of water. Add half the dumplings to boiling water. Cook for 8-10 minutes. If pan frying is desired (much like gyoza), heat 1 Tbsp. oil in a frying pan. Arrange the dumplings in a single layer. Cook for 2 minutes then add 1/3 cup of water and cover to allow steaming for 2-5 minutes. Then uncover and cook until the water has evaporated. Serve either boiled or fried dumplings/potstickers with dipping sauce.
Comments
Post a Comment