Potstickers

These Potstickers ar full of flavorous, juicy pork, cabbage, Oriental black mushroom mushrooms, ginger and garlic. they're steamed then pan cooked to form AN irresistible distinction between the highest tender wrapper, golden tender undersurface and wealthy, juicy filling. you'll swap out the pork for your favorite macromolecule and you'll crimp the potstickers to seal rather than fold.

I additionally use a never-seen-before kitchen appliance technique for the filling thus you've got much NO chopping and your filling comes along in minutes.  These potstickers freeze fantastically for fabulous instant lunches or dinners whenever you would like a dumpling fix.   

Potstickers

These Potstickers ar one among my favorite appetizers to return out of my room. they're good for future New Year’s (or any occasion), as a result of you'll assemble them and refrigerate or freeze beforehand.

Homemade potstickers do need a {while|it slow|your time} and energy however they're thus price it!   I child you not that my husband and that i Ate almost five of the potstickers in one sitting!   Even while i used to be photographing, Saint Patrick was swiping no matter pot sticker i'd purpose to it wasn’t within the shot to gobble it down as a result of they're with great care sensible.

INGREDIENTS:

• 35-40 ROUND  Asian dumpling wrappers (about 3 1/2" diameter) (sometimes labeled wonton, gyoza or potsticker wrappers)
• 1 cup low sodium chicken broth divided
• Vegetable oil

Filling:

• 1/2 head Napa cabbage (5 oz.)
• 1/2 teaspoon salt
• 3.5 oz. pkg. shiitake mushrooms do NOT rinse mushrooms - wipe with paper towels
• 4 green onions
• 1" peeled ginger
• 2 garlic cloves peeled
• 1 large egg yolk
• 12 oz.  ground pork preferably not lean
• 1 tablespoon reduced sodium soy sauce
• 1 teaspoon rice wine vinegar
• 1 teaspoon rice wine
• 2 teaspoons toasted sesame oil
• 1 teaspoon Asian chili sauce
• 1/4 teaspoon pepper

Dipping Sauce (optional):

• 3 tablespoons low sodium soy sauce
• 1 1/2 tablespoons rice vinegar
• 1 1/2 tablespoons rice wine
• Chili paste to taste optional
• up close of two chopsticks holding a potsticker getting ready to dunk it in potsticker dipping sauce

INSTRUCTIONS:

Filling:

1. Add cabbage to food processor and process until fine. Add diced cabbage to a fine mesh sieve and toss with 1/2 teaspoon salt. Place over a bowl and let sit for 20-30 minutes then press cabbage down with a rubber spatula quite a few times to squeeze out any excess moisture. Set aside. (You can do part of this step in advance and leave the cabbage in the sieve in the refrigerator for as long as you like.)
2. Add mushrooms, green onions, ginger and garlic to food processor (you don’t need to clean it out) and pulse until finely chopped. Add mixture to one side of a large bowl. To the other side of the bowl add egg yolk and whisk. Add cabbage, ground pork and all remaining filling ingredients and mix with your hands until thoroughly combined. Cover with plastic and either freeze for 15 minutes or refrigerate at least 30 minutes (or up to 24 hours) to chill mixture.

Dumplings:

1. Line a baking tray with parchment paper and prepare some damp paper towels or a damp cloth (to cover assembled pot stickers and keep them from drying out). Keep all wrappers covered in plastic wrap when you are not using them. Fill a small bowl with water.
2. Working with 2-4 wrappers at a time (depending on how fast you are), add 1 tablespoon filling to the middle of each wrapper. Dip your finger in water and run it around the edge of HALF the wrapper. At this point you can either 1) Fold wrapper over in half to create a half-moon shape, pinch the edges firmly together to seal and crimp with a fork OR 2) create 4 pleats (instructions below).
3. To create pleats: keep the back, moistened wrapper flat, and work with the front moistened wrapper (you are pleating just ONE side of the wrapper). Start with one side and work across to the other side. First, create one pleat with the front ummoistened wrapper by taking a small portion of dough, making a little fold and tucking it back. Firmly press completed pleat into back of wrapper to seal edges. Repeat for 4 pleats.
4. Place filled wrappers on prepared baking tray and cover with damp paper towels/cloth. Repeat with remaining wrappers.

Cook:

1. Place paper towels on a baking tray to place cooked potstickers. Heat 1 tablespoon oil in a large NONSTICK skillet (that has a lid) over medium high heat.
2. Add about 12 dumplings to skillet flat side down, enough that will comfortably fit. Cook without touching until the underside is lightly golden, approx. 2 minutes. Watch closely so they don’t burn! - check the bottom of a potsticker occasionally and adjust heat if needed.
3. Turn heat to LOW. Stand back and use one hand holding the lid as a shield, as you pour 1/3 cup chicken broth around the dumplings then quickly place the lid on. You can even remove skillet from heat for 30 seconds if this will make you more comfortable against splattering.
4. Cook until chicken broth has completely evaporated. Remove lid, increase heat to medium and cook 1-2 additional minutes to crisp up bottoms. Transfer potstickers to a paper towel lined baking tray. Repeat until all potstickers are cooked. Best served warm with Dipping Sauce.

Dipping Sauce:

1. Whisk together Dipping Sauce ingredients. Add chili sauce to taste if desired.

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