 |
| Recipe Archives |
| June 2001 Submitted by: Jennifer Murawski Ingredients (filling): 1/2 lb. Napa cabbage 2 tsp kosher salt 3/4 lb. coarsely-ground pork 1 Tbsp finely-minced fresh ginger 1 Tbsp minced garlic 1/3 C. coarsely-chopped scallions 1 Tbsp soy sauce 1 Tbsp chinese rice wine 1 Tbsp toasted sesame oil 1/4 tsp freshly-ground pepper 24 round wonton wrappers Up to 1/4 C oil, for pan frying Up to 2 Cups stock Sauce: 1/3 C soy sauce 3 Tbsp white vinegar 1 Tbsp toasted sesame oil 1 tsp chinese chili sauce 1/3 tsp sugar 2 Tbsp thinely sliced scallions Directions: Make filling; Chop cabbage into small pieces, sprinkle with 1 tsp of salt and toss well. Let stand 10 minutes, drain, then squeeze firmly to wring out extra moisture. In a large mixing bowl scatter cabbage and add pork. Sprinkle remaining filling ingredients on top. Using chopsticks, stir briskly in one direction until well blended. Throw mixture against side of bowl 5 to 6 times to compact it. Press plastic wrap on surface of filling and set aside 30 minutes at room temperature, or refrigerate up to 24 hours for flavor to develop. Bring to room temperature before filling wrappers. Fill one wrapper at a time, keeping remaining covered. Heap one level tablespoon of filling off center in wrapper and shape into a half-moon, about 2 inches. Run a moist finger lightly around edge of wrapper. Pleat and press dumplings closed. Transfer dumplings as they are made to a lightly-floured baking sheet and keep them covered with a towel to prevent drying. Heat a heavy 12- inch cast iron shillet with a tight fitting lid over high heat. When very hot, add enough oil to coat bottom with a scant 1/4 inch, swirl skillet to coat bottom and sides, and reduce heat to medium. When oil is hot, pick up dumplings by their tops and quickly arrange them, smooth side down, in concentric rings starting from outside of pan, and working into center. You will be able to cook about half of the dumplings at a time. Dumplings should hug each other tightly in a pretty spiral; they will stick together. Adjust heat so that they sizzle mildly. When all dumplings are in place, raise heat to brown bottoms. Check frequently, and when bottoms are browned, add enough stock to come halfway up the sides of the dumplings. Adjust heat to a simmer and cover. After about 7 minutes, check to see if almost all of the stock has been absorbed. Check bottom of dumplings - - they should be crisp enough to "clink" against a fingernail. If needed, add a little more oil down side of pan, swirl to distribute under dumplings and continue frying until crisp. Loosen dumplings from bottom with spatula and invert them onto a warmed serving platter, browned bottoms up, they should cling in a spiral. Spoon dumpling sauce into individual saucers or dipping bowls and serve immediately. Do this in two pans at once, or repeat to cook remaining potstickers. Yeild: 6 servings; 24 dumplings * Note that after cooking, the meat mixture may appear a bit pink. This is due to a combination of meat and spices. As long as you have cooked them to the above times, it will be fine. |
| Potstickers |