Asian: Potstickers 09 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Asian >> Potstickers 09


	Potstickers 09

		Potstickers makes about 70 small potstickers 1 lb ground chicken 1/3lb of raw shrimp finely chopped. 1 box frozen spinach 1-2 carrots grated 1 cup finely chopped mushrooms 1 sm. can waterchestnuts finely chopped (1/8" cubes) 2-3 green onions sliced thinly 1-2 T grated fresh ginger 1-2 T finely minced garlic 2-3 T chinese sweet rice wine or mirin 2-3 T soy sauce 1-3 T rice vinegar shredded cabbage (optional) tofu (optional) To make this vegetarian, freeze a block of tofu. Thaw it, squeeze out all the moisture. This changes the texture of the tofu. Finely chop/crumble. Use more black mushrooms, and some cooked minced cabbage . And of course don't add the chicken and shrimp. To assemble spoon a small amount of the filling into the middle of the skin. Wet the edges with your fingertip. Seal the edges together (they're typically sort of crescent shaped with a pleated edge). They should have a flat bottom side that is only a single layer of dough thick. Lay the filled potstickers on a wax paper lined cookie sheet. They shouldn't touch each other at this point. The pleated/sealed parts should be on top. Put a 1/8" of vegetable oil in a skillet. Carefully arrange the potstickers in the pan, crowd them in tightly, but they should be one level thick. Put the pan on medium to medium high heat and cook for 5+ minutes or until the bottoms are brown and crispy. Quickly add a scant 1/2 cup of water and put the lid on. Turn the heat down to simmer and let them cook until all the water is absorbed 15-20 minutes. If the dough looks done after 20 minutes and there is still some water left, uncover the pan and let the water boil off. Don't skimp on the oil to save calories -- they'll stick to the pan and the skins will rip. Extras can be frozen on the cookie sheet until they're solid then put in a container in the freezer. Cook them as above, it's not necessary to thaw them. Dipping Sauce soy sauce rice vinegar sweet rice wine ginger garlic green onions a little sugar a couple drops of sesame oil Mix to taste. About equal parts of the first two, 1/2 of that much for the 3rd and a little of the others.