LOCATION: Recipes >> Asian >> Potstickers 09
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)
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
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.
sweet rice wine
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.
How does this recipe taste?
||Ease of Prep: (n/a)
Write an ON-LINE REVIEW and share your thoughts with others.