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LOCATION: Recipes >> Asian >> Potstickers 09

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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.

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