Side Pannel
Chinese Sausage Potstickers
Chinese Sausage Potstickers
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese
Ingredients List
- 1/4 lb Chinese sausages;* minced or
- -cut into thin, (1/4 to 1/2)
- -slices
- 1 c Uncooked short-grain;
- -(Arborio) or pearl rice *
- 1/4 c Minced pickled ginger; or to
- -taste
- 4 Large; dried shiitake
- -mushrooms,* rehydrated,
- -stemmed, and minced
- -(reserve soaking liquid)
- 1 tb Sweetened chile sauce* or
- -Chinese plum sauce
- 4 Green onions (scallions);
- -white and green parts,
- -minced
- 2 Canned whole green chiles;
- -seeded,, (2 to 4) deveined,
- -and minced
- 1 c Dry white wine
- Salt and ground white
- -pepper; to taste
- 1 pk Potsticker wrappers
- Chinese sesame oil for
- -brushing
Directions
1. Cook the sausage in a saucepan over medium heat until some of the fat is
rendered, about 5 minutes.
2. Add the rice, pickled ginger, mushrooms, chile sauce, green onions, and
chiles, and reduce the heat to low. Stir and cook for a minute or two,
without browning the rice.
3. Strain the reserved mushroom liquid through a double thickness of paper
towels and add 1 cup of it, along with the wine, to the rice. Bring to a
boil over high heat and cover. Reduce the heat to low and cook until all
the water is absorbed, about 20 minutes. Taste and adjust the seasonings.
4. Transfer the rice mixture to a bowl and place in the freezer to chill
for about 30 minutes.
5. Preheat the oven to 400 degrees.
6. Place a generous teaspoonful of the mixture in the center of each
wrapper. Fold in half; slightly dampen the outer edges with cold water.
Press the edges together to seal, using the tines of a fork or a potsticker
mold.
7. Place on an oiled cookie sheet and brush the tops with sesame oil. Bake
until crisp, about 15-20 minutes.
Can assemble up to 1 day in advance and refrigerate, or flash freeze* for
up to 3 months. Do not thaw before baking; just add 5-10 minutes to the
baking time.
NOTE: I prefer to fry, steam and then brown until they stick to the pot.
That's why they are called Pot Stickers. Grazie
rendered, about 5 minutes.
2. Add the rice, pickled ginger, mushrooms, chile sauce, green onions, and
chiles, and reduce the heat to low. Stir and cook for a minute or two,
without browning the rice.
3. Strain the reserved mushroom liquid through a double thickness of paper
towels and add 1 cup of it, along with the wine, to the rice. Bring to a
boil over high heat and cover. Reduce the heat to low and cook until all
the water is absorbed, about 20 minutes. Taste and adjust the seasonings.
4. Transfer the rice mixture to a bowl and place in the freezer to chill
for about 30 minutes.
5. Preheat the oven to 400 degrees.
6. Place a generous teaspoonful of the mixture in the center of each
wrapper. Fold in half; slightly dampen the outer edges with cold water.
Press the edges together to seal, using the tines of a fork or a potsticker
mold.
7. Place on an oiled cookie sheet and brush the tops with sesame oil. Bake
until crisp, about 15-20 minutes.
Can assemble up to 1 day in advance and refrigerate, or flash freeze* for
up to 3 months. Do not thaw before baking; just add 5-10 minutes to the
baking time.
NOTE: I prefer to fry, steam and then brown until they stick to the pot.
That's why they are called Pot Stickers. Grazie
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