OK, I'll play. Here is a Potsticker recipe using a simple pork and cilantro filling. You can use the same filling in Wontons if you like (use the square wrappers). You can also add chopped shrimp to the filling if you want for a fancier filling. My children make these for parties and school events. Our local wine bar now uses this recipe and serves these as appetizers. They sell out. I'm "hapa" Chinese and grew up in Hawaii.
Potstickers (Kuo Teh)
½ pound ground pork
½ small can water chestnuts chopped fine
½ small bunch cilantro leaves chopped
½” piece of ginger root peeled and chopped fine
3 green onions chopped fine
½ tsp salt
1 T soy sauce
1 ½ T oyster sauce
1 package potsticker wrappers, defrosted (usually 30-35 pieces)
Mix all filling ingredients together thoroughly. Refrigerate until ready to use.
Line baking sheets with wax paper and dust with cornstarch.
Set out small dish of water.
Wet your finger and run it around the outside ½ inch of wrapper. Place 1 heaping tsp of filling in center of wrapper and fold over and seal. Pleat top of wrapper with 2-3 pleats to make dumpling stand up better (looks better too). Place on baking sheet.
Refrigerate until used. If you aren’t cooking them that day, they can be frozen on the baking sheets and then bagged and kept frozen until use. Don’t defrost before cooking.
To cook, heat 1-2 tsp oil on med heat in a frying pan for which you have a cover (a domed cover is best). You can use a bit less oil if you use a non-stick pan. Place dumplings in pan, not touching, and brown on bottom. When they are golden brown on bottom, add ¾ cup of water (amount may vary based on size of pan and number of dumplings) and cover pan immediately. Cook until water is fully absorbed, 4-6 minutes. Remove cover and crisp bottom, 1-2 minutes. Serve.
You can serve with a dipping sauce of 1/2 cup soy sauce, 1-2 T rice vinegar, and 1 tsp sesame oil. Red pepper or chile oil is optional.
Last edited: Aug 19, 2011
