Potstickers
Taken from: Everyday Food
Makes 24 potstickers
- 24 rectangular (3 1/2-by-3-inch) or square wonton wrappers
- 1/2 cup finely chopped Napa or Savoy cabbage
- 1/2 teaspoon salt
- 6 ounces ground pork (I use 93% lean ground turkey instead)
- 3 scallions, finely chopped
- 1 tablespoon finely chopped, peeled fresh ginger
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame oil
- 2 tablespoons canola oil
- In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl.
- Meanwhile, heat skillet over medium heat. Cook ground meat just until all the pink is gone. Remove from heat and let cool in a medium bowl. Add scallions, ginger, soy sauce, sesame oil and cabbage. Mix well with a fork. Refrigerate leftover filling up to 2 days.
- Work with one wonton wrapper at a time, and keep the rest covered with a damp towel. Spoon one rounded teaspoon of filling in center.
- In a small bowl filled with water, dampen fingers and wet the four edges of the wonton wrapper. To make a triangle, fold wrapper in half over filling, making sure the ends meet and filling is centered; press edges down firmly to seal (I use the tines of a fork to help seal the edges).
- Transfer to a plate lightly coated with an oiled plate; cover with a damp towel to keep moist. Repeat with remaining wrappers and filling.
- Return skillet to medium-high heat. Add 1 tablespoon oil until heated and add half the wontons and cook, turning once, until lightly browned, about 1 minute per side. Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent, 2 minutes. Repeat with remaining tablespoon oil and wontons. Serve with dipping sauce (below), if desired.
Taken from: Everyday Food
Makes about 1/2 cup
- 1/4 cup soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon minced peeled fresh ginger
- 2 teaspoons sugar
- 1/4 teaspoon sesame oil
No comments:
Post a Comment