Ophelia said:What is a potsticker please?
Chinese dumplings. Here is Hag's (excellent) recipe. The wrap (pasta)
package says that the wraps can also be used for making tortellini, if that
helps any. At home, they've turned out best cooked in my electric steamer.
Hag and Ariane masterminded that adventure. I've also had them boiled
(tastes good, looks kinda sick) and made by the directions below (which I
grabbed from the wrap instructions). I found the last method to produce a
dumpling that was way too salty. Anyway ...
http://www.foodsubs.com/Photos/potstickerwrappers.jpg
http://garote.bdmonkeys.net/photo_archive/potsticker_tutorial/images/9.jpg
* Exported from MasterCook *
Hag's Potstickers
Recipe By :Hag
Serving Size : 38 Preparation Time :0:00
Categories : appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground pork
1 cup cabbage -- finely shredded
1/2 cup green onion -- finely chopped
1/2 cup grated carrots
3 tablespoons fresh ginger -- fine minced
1 teaspoon MSG -- (Accent)
1/2 teaspoon granulated garlic
2 tablespoons soy sauce
2 tablespoons oyster sauce
38 potsticker wrappers -- (12-oz. package)
chicken stock
---Sweet Dipping Sauce---
3 tablespoons sugar
3 tablespoons white vinegar
3 tablespoons soy sauce
shreds of ginger
---Salty Dipping Sauce---
3 tablespoons soy sauce
3 tablespoons oyster sauce
2 cloves garlic -- minced
1/4 teaspoon lime juice
Mix all ingredients (except the potsticker wrappers and chicken stock)
thoroughly. Lay a potsticker wrapper on potsticker press. Brush the edges
with water. Place about 1 1/2 to 2 teaspoons of meat mixture into the
center of the wrapper. Crimp.
Heat a nonstick frying pan over medium-high heat. When hot, add about 2
teaspoons vegetable oil. Arrange potstickers in the pan. Fry until the
side is browned, about 1 minute. Flip the potsickers.
Add enough stock to come halfway up the sides of pot stickers. Cover and
simmer until stock is almost absorbed, about 10 minutes. Uncover and cook
until stock is completely absorbed and bottoms of pot stickers are crisp.
Sweet Dipping Sauce:
Mix well to dissolve completely. Refrigerate until serving.
Salty Dipping Sauce:
Mix well and let set over night, chilling before serving.
Cuisine:
"Chinese"
- - - - - - - - - - - - - - - - - - -
Per serving: 40 Calories (kcal); 3g Total Fat; (57% calories from fat); 2g
Protein; 2g Carbohydrate; 9mg Cholesterol; 255mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
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