Sunday, January 29, 2012

Pork Potstickers

These potstickers were super yummy!!! It looks like a lot of instruction- it's really not. It's not complicated at all.
  • 1 head Napa cabbage, shredded
  • 2 egg whites, lightly beaten
  • 3 tablespoons reduced-sodium soy sauce
  • 2 teaspoons oyster sauce
  • 2 tablespoons chicken stock
  • 4 teaspoons toasted sesame oil
  • 1 tablespoon cornstarch
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • 1/2 cup finely minced scallions
  • 1 tablespoon minced fresh ginger
  • 4 garlic clove, minced
  • 1 pound ground pork
  • 1 pkg wonton wrappers (round, if you can find them)
Bring a small pot of water to a boil. Add the cabbage and blanch it for 1 minute. Drain the cabbage, rinse it immediately with cold water, then drain it again. Over a sink or bowl, squeeze small handfuls of the cabbage to release as much water as possible, then wrap it in two layers of paper towels and squeeze again. Wrap and squeeze the cabbage one more time, then set it aside.

Whisk together the egg white, soy sauce, oyster sauce, sesame oil, cornstarch, sugar, salt, and pepper in a medium-size bowl. Stir in the cabbage, scallions, ginger, and garlic. Add the pork and stir the filling until it's thoroughly combined.

Fill a small bowl with cool water. Lay 4 dumpling wrappers on a work surface, covering the remaining wrappers with a damp cloth.

Spoon 2 level teaspoons of the filling onto the center of each wrapper. Using your fingertip, moisten half of the outer edge of the wrappers with water.

Pick up each wrapper and bring the opposite edges together over the filling, forming a taco shape. Press the edges together, pinch a few pleats to seal the dumpling, then gently squeeze around the filling to eliminate any air pockets.

Transfer the stuffed dumplings to a baking sheet lined with parchment or waxed paper, spacing them so they don't touch. Keep them covered with a damp cloth while stuffing the remaining dumplings.

Refrigerate pork and shrimp dumplings, on a baking sheet covered in plastic wrap, for up to 2 hours before cooking. Vegetable dumplings should be cooked or frozen immediately (moisture in the filling can soften the wrappers).

Heat 1-1/2 teaspoons peanut (or vegetable) oil in a large nonstick skillet over medium-high heat.

Arrange half the dumplings in the skillet and cook, without disturbing, until their sides are golden, about 2 minutes.

Add 1/4 cup water and immediately cover the pan, reducing the heat slightly. Cook shrimp and vegetable dumplings for 3 minutes, pork for 5 minutes.

Uncover the pan and raise the heat again. Cook off any remaining water, shaking the pan a few times, and continue frying the dumplings until their sides become crispy, about 2 minutes more.

Transfer them to a plate and serve immediately, or keep them covered in a warm oven until the remaining dumplings are cooked.

***slightly adapted from FamilyFun recipes.

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