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Gwynvyd -> RE: recipe exchange (2/27/2008 1:32:51 AM)
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Here is one listed on my blog...
Category:
Appetizers & Snacks
Style:
Chinese
Servings:
50 Pot Stickers
Description:
How to do Fried and Pan Steamed Pork Pot Stickers.
Feel free to add your own fave veggies. Be sure to watch water content on veggies. Mushrooms are good to add as well! Be sure to mince them.
Ingredients:
1 lb roll of pork mild breakfast sausage (store brand is fine)
4-5 green onions (scallions) minced
2 minced cloves of garlic
1 inch of minced fresh ginger
1/2 tsp brown sugar
1/4 tsp (pinch) cinnamon
1/4 tsp (pinch) nutmeg
2 tbs teriyaki sauce
( optional ) ~ Minced veggies such as mushrooms, bok choy, nappa cabbage ~ I added nappa cabbage and bok choy to mine but I squeezed the water out of my veggies before adding it to the meat mixture.
1 package of fresh square wonton wrapers
vegetable oil
chicken or beef stock (large box)
Dipping Sauce ingrediants
1/2 c. soy sauce ( low sodium ) ~ you'll thank me later
1/2 c. teriyaki sauce
1-2 cloves garlic minced
pickled ginger or fresh ginger to taste minced
1 tbs brown sugar
2 diced scallions ~diagonal
Utensils
frying pan
cutting board
knife
measuring cups, spoons
wooden spoon
spatula
paper towels
glass bowl
cookie sheet
waxed paper or foil
bowl of water
teapsoon
Directions:
Line a cookie sheet with waxed paper or foil for the pot stickers to rest on once done assembling. Set aside.
Mix all ingredients Pork through Veggies into glass bowl. Use hands to really incorporate.
Set aside in fridge to cool.
ready potsticker wrappers in a line to form diamonds a few at a time on cutting board. In center of each place about 1/2 a tsp of meat mixture. ( easier to do if it is cold)
Dip finger in bowl of water and moisten all 4 edges. Fold over to form a triangle point at top.
Schooch the meat to the back of the new triangle bottom, close the top, and seal the edges pressing out the air, but not meat. Place on the baking sheet. Repeat 49 more times. *smiles* Try not to lay them on top of each other just lean a bit. These buggers will stick easily together.
Now here you can either fry, or pan steam. I will cover both. I like the steamed best.. these soak up the sauce better. but the fried ones are nice and crispy.. so they are good too.
They both start the same. Arrange them around the pan with just a touch of oil swirlled in the bottom points facing out. 6 should fit, with an extra in the middle of a large skillet. Don't touch them for about a min and a half. They will make a popping noise. If frying, flip. If steaming swirl just a bit ( about 8 tbs) of stock around the edge and in the middle of the pan. swirl it to get it all over the bottom. Wait 30 more seconds in the steaming then flip. Once flipped leave it alone in the fry process for about a min and a half. In steaming the same, then add more stock. Wait 30 seconds, and slip from the skillet onto a plate. If fried line a plate with kitcken paper ( paper towel ) if steamed, just add to a plate.
Mix all dipping sauce ingredients in saucepan and let simmer until it reduces and thickens while cooking the batches. Keep an eye on it.. it goes fast.
Serve with some dipping sauce on the side, or spooned on top, and Bon Appetite!
Here is the pict, and orig format. http://kaiyabarasha.multiply.com/recipes If you want lower calorie~ subsitute for turkey sausage.. and do the steamed ones. Enjoy! Gwyn
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