We talked to Taranee on her birthday yesterday, and she said she was going to make Chinese dumplings. It’s so cold in the States right now, everyone craves comfort food. I thought about these potstickers and so I reblogged the recipe from my old blog dated Sunday November 28, 2010.
A potsticker is a Chinese dumpling appetizer–or a snack. I only made these because they were an America’s Test Kitchen recipe but I wasn’t sure if they had an authentic Chinese taste! Having eaten potstickers before, I made some adaptations to the recipe. Diana and AJ both said they were “delicate” in taste, because I had used the lighter-tasting ground chicken instead of an “earthier” ground pork. This recipe makes more than 24 potstickers–I have leftover filling and dumpling dough.
|Three cups napa cabbage|
|Napa cabbage chopped finely down to two and a half cups|
|Salted napa cabbage draining in a colander|
|Ground chicken, ginger, scallion, napa cabbage, egg whites, and seasoning|
|Ready to make potstickers|
|A scant tablespoon of filling|
|Mound the filling in a slightly oval shape|
|Wet the edges with a fingertip dipped in water|
|Fold the dumpling in half, pressing out any air pockets and sealing the edges|
|Only two potstickers left!|
For the potsticker filling
3 cups napa cabbage, chopped finely
3/4 teaspoon salt
3/4 pound ground pork or ground chicken
4 teaspoons soy sauce (recommend white soy sauce since it won’t color the meat)
1 teaspoon black pepper
1 1/2 teaspoons grated fresh ginger
1 large egg white (original recipe: 2 egg whites)
4 medium scallions, chopped finely
1 large clove garlic (about 1 teaspoon), chopped finely
For the potsticker dumplings
1 package round gyoza or dumpling dough (See photo above)
2 tablespoons canola oil
1/2 cup water
Make the filling. Combine napa cabbage and salt in a colander and set over a large bowl to drain. Salting the vegetable releases excess water. Let stand for 15-20 minutes. Meanwhile, combine the remaining ingredients in a large bowl. Add the drained napa cabbage and combine lightly. The original recipe said to refrigerate 30 minutes or more until ready to fill dumplings, but I skipped this step.
Make the dumplings. Assemble dumplings as in the photographs above. Put each dumpling on a parchment lined baking tray. Be careful not to over lap the dumplings. The recipe said to make 24 but cook 12 at a time. I froze the remaining 12 dumplings and refrigerated the leftover dumpling filling and dumpling dough. I will make more dumplings tomorrow.
Pan-fry the dumplings. Arrange 12 dumplings in a cold 12-inch skillet. Add oil and fry 2 minutes until the dumplings are browned on the bottom. Add 1/2 cup water to the pan by pouring it around the dumplings. It will sizzle, so be careful. Cook, covered, until the water is absorbed, about 3 minutes. I found the water was not completely absorbed so I removed the cover and let the dumplings cook for another minute or so until the water cooked down to about a tablespoon. Serve with dipping sauce.
1/4 cup soy sauce (recommend Kikkoman’s)
2 tablespoons rice vinegar
2 tablespoons mirin
2 tablespoons water
1 teaspoon chili oil, optional
1/2 teaspoon sesame oil
1 scallion, minced
I recommend, for an authentic Chinese taste, or just to spice things up, crumble a dried red chili in your fingers or chop up a fresh chili pepper and add to the dipping sauce. To make the sauce less spicy, remove the seeds and veins from the fresh chili, if preferred. Put up any leftover sauce in the refrigerator. Caution: if you add dried or fresh chilies to the sauce it will marinate and become hotter!
P.S. I made 17 additional dumplings out of the leftovers!
Note: I reblogged this from my old blog dated Sunday November 28, 2010.