Monday, January 30, 2012


If you haven't attempted making your own potstickers, I highly recommend it!  I just served them with Jasmine Rice as well as Soy Sauce and Rice Vinegar for dipping.  This recipe comes from my Martha Stewart Hors D'oeuvres Handbook though I didn't follow it exactly.  I increased the filling recipe (but not to an exact measurement) because her recipe only fills half of the 48 wrappers that come in a pack. For Christmas I received a gadget that is used for folding and crimping the wrapper all in 1 motion.  If you live locally, the gadget came from Simplee Gourmet on Highway 21.  In the past,  I have hand crimped the potstickers and it is very time consuming so this made filling them go much faster.  You cook these in batches so while the first batch cooks, you can continue filling.  Here is the filling recipe doubled already.
First get the prep ready.  To a small bowl, add 1 Tbl Grated Ginger.  To a bowl add, 1 Diced Medium Leek (white and light green parts), 6 Finely Sliced Scallions (white and light green parts) and 2 Medium Carrots cut to a 1/4" dice.  To a bowl, add 5 Finely Chopped Bella Mushrooms.  Place 1 Lb Ground Pork into a bowl that you will use for mixing.  Have Sesame Oil, Five Spice, Soy Sauce, Dry Sherry, and Canola Oil at the ready.
Now you are ready to cook the filling.  Preheat and empty skillet over medium heat.  Add 1 Tbl Sesame Oil.  Add Grated Ginger.  Cook for 15 seconds.  Add the 1/2 tsp Five Spice and the Sliced Mushrooms.  Cook stirring for 1 minute.  Add the Carrots, Leeks, and Scallions.   Add 1 Tbl Sherry.  Stir to combine.  Add 1 Tbl Soy Sauce and S&P to taste (go easy on the salt because soy sauce is salty).  Once the vegetables appear to be softening.  Remove from heat and let cool for 5 minutes.  Add to the bowl with the uncooked pork and stir to combine.
Line a sheet pan with a clean damp dish cloth.  Open the Wonton Wrappers and working 1 at a time brush the outside edge with water. Place 2 tsp of filling in the center of the wrapper and fold in half pleating as you go, pinch the wrapper closed.  Set these on the damp cloth pressing down slightly so the pleat side faces upward.  Once you have enough to cook the first batch, preheat an empty large skillet over medium high heat.  Add 1 1/2 Tbl Canola Oil.  Add the 12-15 potstickers, without stacking but they can be crowded but not touching, and cook until the bottom is crispy, dark golden brown, and releases easily.  Add 1/4 Cup Water and cover to allow steam to finish cooking the potstickers.  This will finish in 4-5 minutes.  Remove from pan and serve at once with Rice Vinegar and Soy Sauce for dipping.  While the 1st batch is cooking, continue filling the 2nd batch.  This should make 48 Potstickers and should be cooked in 3 batches.  For a meal, serve with Jasmine Rice.

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