Calicolady
New member
PORK POTSTICKERS w/Dipping Sauce
makes 24
Wonton wrappers - can be round or square folded as a triangle
3/4 lb. ground pork
2 egg whites
2 cups finely chopped nappa cabbage
4 TBS. minced scallions - white & green
1/2 tsp. salt
1/8 tsp. ground black pepper
1 tsp. grated fresh ginger
1 clove garlic, grated
3 TBS. Soy Sauce
1/2 cup of water
Chop cabbage and set in strainer over a bowl. Sprinkle salt over cabbage and toss. Let drain 30 minutes while preparing rest of filling.
Pl ace meat, soy sauce, pepper, garlic, ginger, scallions, egg whites and strained cabbage in a large bowl. blend well with hands but don't overwork.
Cover bowl and let chill in fridge for 30 minutes.
Lay 6 wrappers at a time on parchment paper, keeping other wrappers covered. (they dryout fast)
Place a level tsp of filling in the center of the wrapper.
Slightly wet edge of each wrapper with water, then fold in half.
Work wrappers shut working from the middle out, to remove air bubbles and seal edges by "pinching" all around edges.
Set aside on another piece of parchment til all are done.
(Depending on how full you fill them, you may have more filling than for 24)
Put 2 tsp. of vegetable oil in a non-stick fry pan. Heat on medium high.
Place a dozen "stickers" in the pan, flat side down.
Cook about 5 minutes until that side is crisp and browned.
Remove and repeat oil and browning with the second batch.
Turn heat to low. Put all "stickers in the pan.
Add 1/2 cup of water and cover pan with lid. Cook about 10 minutes until water is absorbed and wrappers are translucent.
Take off lid, turn heat on high to re-crisp bottoms - about 3 minutes. (Note-some of the moisture will come back out of them
which is what's supposed to happen.)
Remove and drain.
Serve with Dipping Sauce
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
DIPPING SAUCE
1/4 cup Soy Sauce
1 TBS. Rice Wine vinegar
1 TBS. water
1/2 tsp. Sesame Oil
2 TBS. scallion (white and green) finely sliced.
Add the above in small boil, whisk and serve.
makes 24
Wonton wrappers - can be round or square folded as a triangle
3/4 lb. ground pork
2 egg whites
2 cups finely chopped nappa cabbage
4 TBS. minced scallions - white & green
1/2 tsp. salt
1/8 tsp. ground black pepper
1 tsp. grated fresh ginger
1 clove garlic, grated
3 TBS. Soy Sauce
1/2 cup of water
Chop cabbage and set in strainer over a bowl. Sprinkle salt over cabbage and toss. Let drain 30 minutes while preparing rest of filling.
Pl ace meat, soy sauce, pepper, garlic, ginger, scallions, egg whites and strained cabbage in a large bowl. blend well with hands but don't overwork.
Cover bowl and let chill in fridge for 30 minutes.
Lay 6 wrappers at a time on parchment paper, keeping other wrappers covered. (they dryout fast)
Place a level tsp of filling in the center of the wrapper.
Slightly wet edge of each wrapper with water, then fold in half.
Work wrappers shut working from the middle out, to remove air bubbles and seal edges by "pinching" all around edges.
Set aside on another piece of parchment til all are done.
(Depending on how full you fill them, you may have more filling than for 24)
Put 2 tsp. of vegetable oil in a non-stick fry pan. Heat on medium high.
Place a dozen "stickers" in the pan, flat side down.
Cook about 5 minutes until that side is crisp and browned.
Remove and repeat oil and browning with the second batch.
Turn heat to low. Put all "stickers in the pan.
Add 1/2 cup of water and cover pan with lid. Cook about 10 minutes until water is absorbed and wrappers are translucent.
Take off lid, turn heat on high to re-crisp bottoms - about 3 minutes. (Note-some of the moisture will come back out of them
which is what's supposed to happen.)
Remove and drain.
Serve with Dipping Sauce
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
DIPPING SAUCE
1/4 cup Soy Sauce
1 TBS. Rice Wine vinegar
1 TBS. water
1/2 tsp. Sesame Oil
2 TBS. scallion (white and green) finely sliced.
Add the above in small boil, whisk and serve.
