Potstickers
鍋貼 Potstickers typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished 鍋貼 Potstickers can be boiled (shuǐ jiǎo), steamed (zhēng jiǎo) or pan-fried (jiān jiǎo).
鍋貼 Potstickers are Chinese dumpling, commonly eaten in China and other parts of East Asia. They are one of the major foods eaten during the Chinese New Year and year-round in the northern provinces. Though considered part of Chinese cuisine, 鍋貼 potstickers are popular in other parts of Asia and in Western countries.
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Potstickers
鍋貼 Potstickers typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished 鍋貼 Potstickers can be boiled (shuǐ jiǎo), steamed (zhēng jiǎo) or pan-fried (jiān jiǎo).
鍋貼 Potstickers are Chinese dumpling, commonly eaten in China and other parts of East Asia. They are one of the major foods eaten during the Chinese New Year and year-round in the northern provinces. Though considered part of Chinese cuisine, 鍋貼 potstickers are popular in other parts of Asia and in Western countries.
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| Servings |
| 30potstickers |
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Ingredients
- 8 dried black mushrooms
- 4cups napa cabbagejulienned
- 1teaspoon salt
- 3/4pound ground pork, chicken or beef
- 4 green onionschopped
- 1 1/2tablespoons gingerminced
- 2tablespoons oyster-flavored sauce
- 2teaspoons Chinese rice wine or dry sherry
- 1teaspoon sesame oil
- 1 1/2tablespoons cornstarch
- 1/4teaspoon white pepper
- 30 potsticker wrappers
- 3tablespoons cooking oil
- 1cup chicken broth
Instructions
- Soak mushrooms in warm water to cover until softened, about 30 minutes; drain. Remove and discard stems and mince caps.
- In a large bowl, toss napa cabbage with salt; squeeze to remove excess liquid.
- To make filling: Combine mushrooms, napa cabbage, ground pork, green onions, ginger, oyster-flavored sauce, rice wine, sesame oil, cornstarch and white pepper in a bowl; mix well.
- To make each potsticker: Place a heaping teaspoon of filling in center of a potsticker wrapper; keep remaining wrappers covered to prevent drying. Brush edges of wrapper with water; fold wrapper in half, crimping one side, to form a semicircle. Pinch edges together to seal. Set potsticker, seam side up, in a baking pan. Cover potstickers with a dry towel to prevent drying.
- Place a wide frying pan over medium heat until hot. Add 1 tablespoon of the cooking oil. Add 10 potstickers, seam side up; cook until bottoms are golden brown, about 3 minutes. Add 1/3 cup chicken broth; reduce heat to low, cover and cook until liquid is absorbed, 4 to 5 minutes. Remove from heat. Repeat with remaining potstickers, cooking oil and chicken broth.
Recipe Notes
Recipe from: Chinese Cooking for Dummies, Publisher: IDG Books