Friday, September 24, 2010
My #1 choice at Chinese restaurants
recipe #33: pot stickers with cabbage and pork filling
Pot stickers are very similar to dumplings, with the main difference being the way they are cooked. Because pot stickers are fried, we must use hot water to make the wrap if we want them to be soft on top and crispy on the bottom.
Due to this difference, they have their own taste and texture. Although I like dumplings, I love pot stickers even more.
This uses the filling from the previous recipe, which I have reproduced below for your convenience:
For the wrap, please refer refer to the last post
1. 1 lb. ground pork
2. 1/2 cabbage
3. 1/4 c. chopped scallion (green onion)
4. 1 Tbs. cooking wine
5. 2 Tbs. sesame oil, divided
6. 11/2 teaspoon salt, divided
7. 1 Tbs. inches ginger, grated
8. Pepper to test
9. 1 1/2 cooking oil (olive oil for frying), divided
1. Finely chop the cabbage into strips, turn them 90 degrees and chop again, to about a 1 cm x 1 cm size.
3. Add 1 tsp. salt, mix well, set aside about 30 minutes to let the juice drain. Using a cheese cloth, squeeze and twist a portion of the cabbage to remove the additional juices.
4. Cut the scallions into fine slices as thin as chopped cabbage.
6. In a large bowl, mix the ground pork with ginger, salt, wine, pepper, 1 Tbsp. sesame oil and olive oil well.
7. Add cabbage, scallions and remaining sesame oil, and mix well.
Ingredients and materials (dough and wrap)
1. 3 c. all-purpose flour
2. 3/4 c. water
3. handful of flour (about 1/4 c.) to prevent sticking during kneading
4. a rolling pin
1. Measure the water into a medium sized bowl. Add the flour and combine ingredients.
2. Place the handful of flour on a table. Knead the dough, making sure to add water or flour until you get a smooth consistency.
3. Cover with a wet cloth and let it rest at least for 30 minutes.
4. Cut dough into 3 or 4 parts. Roll one of them into a long thing breadstick-like shape, and cut into small parts of equal size.
5. Press it into the 1" diameter circle.
6. Using a rolling pin, roll each piece into a flat 2" circle, with the dough being thicker in the center and thinner at the outside.
Directions (making the potstickers)
Please refer to post on how to make Chinese dumplings.
1. Heat 1/2 Tbsp. oil in a large 12" saucepan over medium-high heat.
2. Lay pot stickers evenly in the bottom of the pan and fry them until the bottom of the pot stickers turns light brown.
3. Add 3/4 c. hot water and cover.
4. Let the water evaporate completely, and the bottom of the pot stickers will turn brown and crispy
5. Move to plate, serve and enjoy.
1. Pot stickers go very well with a cup of oolong tea or a light soup. If you like dipping sauce, you can use the recipe from the previous post, except without the garlic.
2. We use whole grain flour. If you want, you can whole grain and all-purpose flour in a 1:2 ratio.