Emily Cooks the Web: Pot-Stickers

I was at my local grocery outlet (always looking for a bargain) and spotted some pot-sticker wrappers. I thought to myself that I’d never made pot-stickers before, and as many of you know I am always up for a challenge. Why not?

I ended up using a mixture of chopped, cooked shrimp and ground chicken mixed together instead of the pork. It turned out incredible. You can even make them in bunches and freeze them! I can eat about 10-15 of these at a time, too. They are absolutely delicious.

potstickers
Here is the recipe I used.

Fast Pot-Stickers

Serves 4 as a main course, 8 as an appetizer
http://cooking.nytimes.com/recipes/8185-fast-pot-stickers

INGREDIENTS

  • ¾ pound ground pork or other meat
  • 1 cup minced cabbage
  • 2 tablespoons minced ginger
  • 1 tablespoons minced garlic
  • 6 scallions, the white and green parts separated, both minced
  • ½ cup plus 2 tablespoons good soy sauce
  • 48 dumpling wrappers
  • 1 egg, lightly beaten in a bowl
  • 4 tablespoons peanut oil or vegetable oil, more or less
  • ¼ cup rice vinegar or white vinegar

PREPARATION

  1. Combine meat, cabbage, ginger, garlic, scallion whites and 2 tablespoons soy sauce in a bowl with 1/4 cup water. Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half of its circumference. Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together. (Do not overfill.) Place dumplings on a plate; if you want to wait a few hours before cooking, cover plate with plastic wrap and refrigerate. Or freeze, for up to two weeks.
  2. To cook, put about 2 tablespoons oil in a large nonstick skillet and turn heat to medium-high. A minute later, add dumplings, one at a time; they can touch one another, but should still sit flat in one layer. Cook about 2 minutes, or until bottoms are lightly browned and most of the oil has been absorbed. Add 1/4 cup water per dozen dumplings to pan, and cover. Lower heat to medium, and let simmer about 3 minutes.
  3. To make the dipping sauce, combine remaining soy sauce, green parts of scallions and vinegar.
  4. Uncover dumplings, return heat to medium-high and cook another minute or two, until bottoms are dark brown and crisp and water evaporates. (Use more oil if necessary.) Serve hot, with sauce.