Daniel Catalaa

Potstickers

Ingredients

  • Pork, ground, 1 lb.
  • Garlic, minced finely, 2 Tbs.
  • Ginger, fresh, minced finely, 1 Tbs.
  • Scallion, chopped, 1/2 cup
  • Napa cabbage, cut into 1/8 inch strips, 2 cups
  • Egg, beaten, x1
  • Rice wine, 1/2 cup
  • Salt, 2 tsp.
  • Sugar, 2 tsp.
  • Sesame oil, 1 tsp.
  • Posticker skin packages, x2
  • Vegetable oil, enough to coat pan

Directions

  1. Prepare filling: Mix togehter all the ingredients listed above, except for the vegetable oil and the potsticker skins of course (round circuar pieces of pre-rolled dough).
  2. Load the potstickers: Place ~1 Tbs. of filling, or as much as you can fit, into the middle of a skin disk then dip your finger into a bowl with water and run it along half of the outside rim. This moistening will make the edges sticky and allow them to seal.
  3. Seal the potsticker: Bring opposite ends of the skin together as if you were forming a cannoli and pinch together. You will now have a loose tube, open at both ends with the filling in the middle. Crimp the edges togheter forming a continuous seal and removing any extra filling if you overloaded.
  4. Fry the bottoms: Place ~2 Tbs. of oil into a large and deep skillet. Bring oil up to temperature on a medium flame and positions potstickers into skillet without overcrowding. After ~3 minutes lift a potsticer and check the bottom. They should toast to a rich brown with some slight blistering of the skin.
  5. Steam: Once all the bottoms of the potstickers have a nice brown coloration, add enough water to cover the bottom 1/4 inch of the skillet. Place cover on top and allow to steam for 10 minutes. If all moisture is absorbed by potstickers and pan runs dry add more water before the 10 minutes are up.
  6. Re-fry: Remove the lid and keep cooking so that all the remaining liquid evaporates. Toast up the bottoms a second time with dry heat so that they go from soggy to crunchy again.
  7. Serve: Gently remove potstickers from pan by teasing them off the bottom with a pancake flipper and place onto a pre-warmed serving platter. A dipping sauce can be made by mixing together finely minced garlic and ginger together with soy sauce and sesame oil.