Side Pannel
Chinese Potstickers
Ingredients List
- 10 oz Package Frozen Chopped
- -Spinach; thawed
- 1 lb Ground Pork
- 1/2 c Green Onions; minced
- 3 tb Cilantro; minced
- 2 tb Soy Sauce
- 2 tb Dry Sherry
- 1 tb Fresh Ginger; peeled and
- -grated
- 2 ts Sesame Oil
- 4 lg Cloves Garlic; minced
- 1 pk Potsticker Wrappers
- 1 Egg White; lightly beaten
- 1/2 c Vegetable Oil
- 2 c Chicken Broth
- Hot Pepper Oil
Directions
SESAME-SOY DIPPING SAUCE
1/2 c Soy Sauce
2 tb Chinese Black Vinegar
1 tb Garlic; minced
1 ts Ginger; minced
1 ts Sesame Oil
Squeeze all the moisture from the spinach, then combine it with the pork,
onions, cilantro, soy sauce, sherry, ginger, sesame oil and garlic; mix
well.
Lay a potsticker wrapper on a potsticker press. Spoon 2 ts filling into the
center of the wrapper. Brush the edges of the wrapper with egg white. Press
the two halves of the press together firmly. Gently remove the folded and
crimped dumpling; lay the dumplings on a flat surface, crimped edges up, to
form a flat bottom. Repeat with remainder of filling and wrappers.
Heat 2 tb oil in a 12" heavy skillet over medium-high heat. Add as many
potstickers as you can get in the pan without crowding, and cook until
golden brown on the bottom. Add 1/2 cup of the broth and cover the pan
immediately (as soon as the broth comes in contact with the oil a major
amount of splattering and sizzling occurs, so be careful.) Reduce the heat
to medium-low, and cook the dumplings until most of the liquid has been
absorbed and the potstickers are nicely plumped and a deep golden brown on
the bottom.
Remove from heat and keep warm in a 200øF. oven while you cook the
remaining potstickers in the same manner. In a small container, combine the
dipping sauce ingredients. Serve the sauces in separate dishes with the
potstickers.
1/2 c Soy Sauce
2 tb Chinese Black Vinegar
1 tb Garlic; minced
1 ts Ginger; minced
1 ts Sesame Oil
Squeeze all the moisture from the spinach, then combine it with the pork,
onions, cilantro, soy sauce, sherry, ginger, sesame oil and garlic; mix
well.
Lay a potsticker wrapper on a potsticker press. Spoon 2 ts filling into the
center of the wrapper. Brush the edges of the wrapper with egg white. Press
the two halves of the press together firmly. Gently remove the folded and
crimped dumpling; lay the dumplings on a flat surface, crimped edges up, to
form a flat bottom. Repeat with remainder of filling and wrappers.
Heat 2 tb oil in a 12" heavy skillet over medium-high heat. Add as many
potstickers as you can get in the pan without crowding, and cook until
golden brown on the bottom. Add 1/2 cup of the broth and cover the pan
immediately (as soon as the broth comes in contact with the oil a major
amount of splattering and sizzling occurs, so be careful.) Reduce the heat
to medium-low, and cook the dumplings until most of the liquid has been
absorbed and the potstickers are nicely plumped and a deep golden brown on
the bottom.
Remove from heat and keep warm in a 200øF. oven while you cook the
remaining potstickers in the same manner. In a small container, combine the
dipping sauce ingredients. Serve the sauces in separate dishes with the
potstickers.
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