Pot Stickers/ Gyoza

Tuesday, March 17, 2009



INGREDIENTS

* 1/2 pound ground pork
* 1/2 medium head cabbage, finely chopped
* 1 green onion, finely chopped
* 2 slices fresh ginger root
* 2 water chestnuts, drained and finely chopped
* 1 teaspoon salt
* 1/2 teaspoon white sugar
* 1 teaspoon sesame oil
* 1 (14 ounce) package wonton wrappers
* 5 tablespoons vegetable oil
* 3/4 cup water

Dipping Sauce:
* 1/4 cup soy sauce
* 2 tablespoon rice vinegar
* chili oil to taste
* 1 tsp fresh grated ginger
* 1 tbsp minced green onion (green parts only)

DIRECTIONS

1. In a small bowl, combine all the dipping sauce ingredients. Mix well and adjusting proportions to taste. Cover with cling wrap and set aside.

2. Toss cabbage and salt in colander and place inside a medium bowl - tthe salt will help to draw out the extra moisture in the cabbage and after around 10 -15 minutes, the cabbage should get really wilt.
Drain the cabbage and using both hands, compact the cabbage to squeeze as much liquid out as possible, otherwise the potsticker center will be loose and too wet.
Add the cabbage to the large mixing bowl with other filling ingredients and mix thoroughly. Cover tightly with plastic wrap and refrigerate for 30 minutes or over night.

3. Place the gyoza wrapper in your palm and place a small spoonful of filling in the center. Use enough of the mixture to fill out the wrapper completely without over-stuffing it. Be sure to keep the edges clean giving you room to enclose the filling with the wrapper.
Fold the bottom half of the wrapper to meet the top half that moistened with water. Work from one edge of the skin to the other, making pleats by crimping the bottom half of the wrapper to meet the top half.

4. In a large, deep skillet, heat 2 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Lightly browned them until golden on the bottom then poured 1 cup of water into the skillet and covered immediately. Cooked them over medium heat until most of the liquid was gone. Uncovered and continued cooking until the liquid was entirely gone and they were golden on the bottom.

5. Remove pot stickers from heat and serve hot with dipping sauce.

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