Brush the edges of the wonton wrappers with eggwash.
Seal the potstickers firmly.
Crimp, and fold in tiny pleats along the edge of the potsticker for an authentic finish.
Cook the potstickers in small batches in boiling salted water.
Finally, sear in a non-stick skillet until golden brown on the bottom.
Makes 100 to 120
I love the hustle and bustle of dim sum in a big Chinese restaurant. So many choices, all just a few bites, all promising a different taste. These small dumplings are favorites of mine and can either be steamed or prepared as pot stickers, a combination of boiling and sautéeing. Be sure to keep the meat over a bowl of ice at all times until you cook the potstickers.
1/4 cup garlic cloves
1 inch fresh ginger
2 tablespoons peanut oil
1 1/2 pounds lean ground pork
1/2 cup cilantro leaves, finely chopped
1/2 cup green onions, finely chopped
1/4 cup finely chopped dried fruits (apricots, cherries or raisins)
1/4 cup oyster sauce
1 tablespoon chili paste
1 tablespoon sesame oil
Salt and freshly ground black pepper
Pinch of sugar
Round wonton wrappers:
1 egg beaten with 1 tablespoon of water, for eggwash
2 tablespoons peanut oil
1/2 cup rice wine vinegar
2 tablespoons sesame oil
2 tablespoons minced scallions or green onions
Large pinch sugar
In a blender, combine garlic and ginger. Turn on machine and slowly pour the peanut oil and process to a puree. Transfer to a bowl. Add the remaining ingredients. Mix together thoroughly and refrigerate, covered, for 1 hour.
To make the potstickers, separate the wonton wrappers. Brush edges with eggwash. Place a generous spoonful of the filling and fold the edges, making folds in the front side, starting from the center, going down to each end to create a half moon shape. Continue until you have used up the filling. Refrigerate until ready to cook.
To cook the potstickers, cook in small batches in boiling, salted water. Drain. Heat a non stick skillet, add peanut oil and sear until golden-brown on the bottom. Remove and serve with dipping sauce.
To make the dipping sauce, combine all ingredients for the dipping sauce and whisk together.
Serve on a bed of lettuce, with the dipping sauce on the side.
Fresh, young, aromatic wines are the partners I prefer for Asian appetizers. I look for Sauvignon Blancs (or Fumé Blancs as they’re often called in California) like Robert Mondavi’s or Chateau St. Jean, or Goldwater or Villa Maria from New Zealand.
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