12.12.2011

Potstickers

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I love dumplings. Steamed, pan fried, with seafood, meat or vegetables. For breakfast, lunch or dinner. Recently, we had some delicious dim sum, and it reminded me that I never posted my gyoza attempt from way back in October. We hosted a sushi night, and these little pork pillows stole the spotlight. 

These are easy to make, you can customize your filling, and if you make a large batch, they freeze well and make a great snack later. So make a large batch. It's always a pleasant surprise to open the freezer and hey, there's dumplings!
Pan-Fried Pork Potstickers
Makes about 30

Filling:
1 lbs of ground pork
3 large scallions, chopped
4-5 leaves of napa cabbage, sliced thin
3 garlic cloves, minced
1/2 inch piece of ginger, grated
2 tbsp soy sauce
1 tbsp sesame oil
drizzle of chili oil

gyoza wrappers
water for steaming and sealing the wrappers
peanut oil

dipping sauce:
soy sauce and rice vinegar (I use a two to one ratio)

1) Combine your ingredients in a large bowl and mix until everything is incorporated.
2) Lay out your wrappers, and place about 1 tablespoon of filling on each wrapper. Fold and seal, using a bit of water along the edge.
3) Preheat a nonstick skillet with a bit of peanut oil. Once pan is hot, add the postickers, and brown both sides. You will need to do this in batches, make sure not to overcrowd your pan.
4) Add 2-3 tablespoons of water to the pan, cover and steam the dumplings until cooked through about 3 minutes. Uncover, and cook an additional 2-3 minutes until all the water is evaporated.
5) Serve while hot with soy sauce and rice vinegar.

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