I stumbled on this recipe when I was trying to find a use
for a huge head of cabbage that came with my produce coop haul for the week. It
was a great find! Traditionally made with pork, Chinese potstickers work equally well with chicken. In a pinch, wonton skins may be used for the homemade wrappers; reduce the cooking time to 3 minutes. Makes about 24 dumplings; serves 6 (about 80
calories/dumpling)
NOTE: I discovered that the homemade wrappers are a bit sensitive;
the water has to be just right and the consistency has to be just right, or
they are a complete pain and end up flying across the room when I throw a
tantrum. Consequently, since my family loves potstickers and I don’t want to
throw tantrums, I have started using dumpling wrappers that I buy at the Asian
market in town. Happiness all around.
For Wrappers:
2 cups all-purpose flour, plus extra as needed
1/4 teaspoon salt
3/4 cup boiling water
For Filling:
2 cups finely chopped napa cabbage
1/4 cup blanched spinach, chopped
1 pound ground dark chicken meat (I brown the meat before adding)
1/2 teaspoon peeled and grated fresh ginger
2 tablespoons finely chopped garlic chives or green (spring)
onion
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground white pepper
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon Asian sesame oil
1 1/2 teaspoons cornstarch
For Sauce:
6 tablespoons distilled white vinegar
3 tablespoons light soy sauce
Chili oil
Vegetable oil for frying
FOR WRAPPERS: In a food processor fitted with the metal
blade, combine the 2 cups flour and salt and pulse once to mix. With the motor
running, slowly pour in the boiling water. Continue to process until a rough
ball forms and the dough pulls away from the sides of the work bowl, 15-20
seconds. Transfer to a lightly floured work surface. Knead until smooth and no
longer sticky, about 2 minutes. Cover with a kitchen towel and let rest for 30
minutes.
FOR FILLING: Place the cabbage and spinach in a kitchen towel,
wring out the excess liquid and place in a bowl. Add all the remaining filling
ingredients and stir until combined. Cover and refrigerate until ready to use.
Uncover the dough and knead briefly. Cut in half. Roll out
one half about 1/8 inch thick. Using a round cookie cutter 3 1/2 inches in
diameter, cut out rounds. Set the rounds aside, lightly covered with the
kitchen towel. Repeat with the remaining dough and all scraps.
FOR SAUCE: Stir together the vinegar and soy sauce. Add
chili oil to taste. Set aside.
FOR POTSTICKERS: Put 1 tablespoon of the filling in the
middle of a dough round. Fold the round in half and pinch the edges together at
one end of the arc. Starting from that point, make 6 pleats or tucks along the
curved edge to enclose the filling. As each potsticker is made, place seam-side
up on a baking sheet, pressing down gently so it will sit flat. Cover with the
kitchen towel and continue forming and placing the potstickers on the baking
sheet until all are made.
Heat a 9-inch nonstick frying pan over medium-high heat.
When hot, add about 2 teaspoons vegetable oil. Arrange 8-10 potstickers, seam
side up and just touching, in a spiral in the pan. Fry until the bottoms are
browned, about 1 minute. Add water to come halfway up the sides of the potstickers
and bring to a boil. Immediately cover, reduce the heat to low and steam-cook
for 8 minutes, adding more water if necessary to keep the pan wet. Uncover,
increase the heat to high and cook until the liquid is absorbed and the bottoms
are crispy, about 30 seconds longer. Transfer to a serving plate and keep warm;
fry the remaining potstickers.
Source: Casual Cuisines of the World - Far East Café
No comments:
Post a Comment