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Pot Stickers

June 15, 2009

Pot Stickers Raw

 

Here’s a quick post to say ‘hi’ and show that even if I’ve stopped posting, I certainly haven’t stopped cooking!

Last night, feeling like doing something different, I remembered the pack of pot sticker wrappers that I’d picked up at an Asian market the other day.  These can be filled with almost whatever you’d like.  The ones I made use pork, but you could just as easily make them with chicken or leave out the meat altogether.

All and all, making these probably took me an hour and half, but a good 20-30 minutes of that time was spent simply waiting for the cabbage to be ready (it is salted and let to sit for 30 minutes in order to get some of the liquid out of it).

I’ve made these once before as an appetizer for a pot luck I was going to, and I must say that they were a huge success.  And one final note, my picky-eater fiance who is suspicious of all unusual foods and claims to actively dislike at least two of the ingredients in these liked them.  Now if that isn’t evidence of how good they are, I don’t know what is!

 Pot Stickers Cooked

Pot Stickers

Ingredients

  • 1/3 cup minced mushrooms (I used crimini, but shiitake would also be good)
  • 2 cups finely chopped napa cabbage
  • 1/2 t salt
  • 1/4-1/3 lb of ground pork (you could use chicken here instead)
  • 1/2 c finely chopped chives
  • 1 T soy sauce
  • 1 T sesame oil
  • 1 1/2 t rice vinegar (regular vinegar would be fine too)
  • 1 1/2 t fresh, minced ginger
  • 1 1/2 T cornstarch
  • 1/8 t white pepper
  • 30+ won ton wrappers (I got them at an Asian market, but a specialty grocery store might also have them. Alternatively, you could probably use regular pasta dough rolled out thin and cut into 3-4 in in diameter circles.)
  • 1 c chicken stock (you could use water, but the stock will add more flavor)

Process

  1. Chop up the napa cabbage and toss with the 1/2 t of salt.  Let this sit for 30 minutes.
  2. Meanwhile, mince mushrooms and combine everything except for the won ton wrappers and chicken stock in a bowl.
  3. Once the cabbage has sat for 30 minutes, remove from bowl and squeeze as much liquid from it as you can before adding it to the bowl of other ingredients.
  4. Mix said ingredients thoroughly.  This is the filling for the pot stickers.
  5. Lay out won ton wrappers on a dry surface and put a 1-2 t mound of the filling in the center of each one. 
  6. Moisten the edges of each won ton wrapper and fold them in half.  Using a fork, press the edges to seal.  Alternatively, you can crimp them by hand. (See my photo of them before they were cooked.  Half are hand crimped and half were crimped with a fork.)
  7. To cook them, add some oil to cover the bottom of a large pan.  Once the oil is hot, add as many pot stickers as you can without crowding them.  You do not want them to stick together.  You will probably need to cook them in batches.  They can be kept warm on a tray in an oven heated to 250 degrees F.
  8. Brown them in the oil (about 3 minutes).  Then add 1/4-1/3 cup of chicken stock and cover.  Allow to cook until the stock has completely evaporated (about 4-5 minutes). The pot stickers should now be fully cooked and ready to eat.  If they look like they need more cooking time, add a bit more chicken stock and wait for it to evaporate.
  9. Serve them with soy sauce or with the sauce I’ll list below.

 

Pot Sticker Sauce — Spicy Soy Ginger Dipping Sauce

Ingredients

  • 3 Tbs. rice vinegar
  • 4 T soy sauce
  • 1 T warm water
  • 1 T sesame oil
  • 1 t Sriracha chili sauce
  • 1 T peeled and minced fresh ginger
  • 1 t garlic oil
  • 1 t red jalapeño chili or other fresh
     hot red chili, seeded and thinly sliced on the
     diagonal
  • a few shakes of red peper flakes (if you want additional spice)

Process

  1. Mix all ingredients together and serve with hot pot stickers.  Alternatively, make ahead of time and refrigerate for a day or two.  If you choose to make it ahead of time, I recommend letting it return to room temperature before serving it.
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