Potstickers
3/4 pound bok choy, cut into 1/2 inch pieces
3/4 pound lean ground pork
1-2 green onions, finely sliced
1/2 teaspoon fine sea salt
2 teaspoons sugar
1 1/2 teaspoons minced ginger root
1 1/2 teaspoons sherry
1 teaspoon light soy sauce
2 teaspoons sesame oil
1 egg, beaten
1 tablespoon oyster sauce
2 tablespoons cornstarch
1/4 teaspoon freshly ground white pepper
1 package round potsticker wrappers
2-3 tablespoons peanut oil
about 1 cup water or broth
Microwave the chopped bok choy, covered, 2-3 minutes. Add remaining
ingredients except for wrappers, oil, and water. Mix thoroughly.
Refrigerate several hours. When ready to cook, spread about 1 1/2
teaspoons of filling down the center of wrapper. Wet the edge of the
wrapper with water. Fold into half-moon shape, pleating as you seal,
pinching it to stay. Press one side of the dumpling against your hand to
flatten it slightly to create the classic potsticker shape. Repeat with
all. Keep the unused wrappers covered as you work so they will remain
soft and pliable. Assemble all before going on. To fry each batch, heat
3 tablespoons of the oil in a large skillet over high heat. Arrange
dumplings in the skillet, they may touch slightly. Reduce heat to
medium. Cook 3 minutes. Carefully pour 1/2 cup of the liquid into
skillet, and cook until all water has evaporated. Cover, reduce to low,
and cook until dumplings are golden brown on bottom and shiny and cooked
on top, about 2 minutes. Repeat as needed to finish.
Appetizers Chinese |
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