Wednesday, November 19, 2008


Tonight for supper we had potstickers (or gyoza as we learned from our missionary friends to China). This is a really good recipe from America's Test Kitchen.


3 c napa cabbage
3/4 t salt
3/4 lb ground pork
6 T minced green onion
1/8 t black pepper
4 t soy sauce
1 1/2 t grated fresh ginger
1 clove garlic, chopped
2 egg whites, lightly beaten
24 gyoza wrappers

Toss chopped cabbage and salt in colander and set over bowl. Let stand until cabbage begins to wilt, about 20 min. Press to squeeze out extra moisture. Combine cabbage and all other filling ingredients in bowl and mix thoroughly. Cover and chill at least 20 min and up to 24 hrs.

Place one rounded teaspoon of filling in middle of wrapper. Moisten edge of wrapper with water. Fold each wrapper in half, starting in center and working toward outside edges, pinch edges together firmly to seal, pressing out any air pockets. Add a few pleats to make pretty. Place on a tray in a single layer and keep covered with a moist towel to keep from drying out.

Add 2 teaspoons of oil to a skillet. Arrange 1/2 of dumplings in skillet lying flat on one side. All seams facing same direction. Place skillet over med-high heat and cook without moving, until dumplings are golden brown on bottoms, about 5 min. Turn each dumpling over and brown 2nd side, about 5 min. Reduce heat to low, add 1/2 cup of water and cover immediately. Cook, covered, until most of water is absorbed and wrappers are slightly translucent, about 10 min. Uncover and increase heat to med-high; cook without stirring until dumplings are crisp again, about 3-4 min. Serve immediately with dipping sauce.

Dipping Sauce
1/4 c soy sauce
2 T rice vinegar
2 T water
1/2 t sesame oil
1 minced green onion

This recipe made enough for 4 skillet-fulls (is that a word?) And the wrappers and the filling freeze well.

No comments: