Recipe

January 26, 2009

Green Onion Potstickers Recipe

Recipe:

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Step 1: In a bowl, mix pork, green onion, mushroom, bamboo shoots, cornstarch, rice wine, soy sauce, vegetable oil, garlic and pepper.

Step 2: Place a rounded tsp of filling in centre of each wrapper. Dip finger in cold water and brush around half the edge of the wrapper. Fold other half of wrapper over; press to seal. Repeat with remaining wrappers to use up filling. Note: If making a day ahead, lay on waxed paper-lined baking sheet in single layer and refrigerate, covered with plastic wrap, until ready to cook.

Step 3: To cook, drizzle a tsp of vegetable oil in bottom of large non-stick skillet. Place potstickers in a single layer in bottom of skillet. Turn heat to medium-high. Sizzle potstickers for 1 minute. Pour in 1/3 cup water. Cover, reduce heat to medium and cook 5 minutes. Uncover, increase heat to medium-high and let water cook off. Finish by cooking potstickers in the residual oil for another 2 minutes or so until golden, turning as needed. Serve with soy sauce and malt vinegar.

Ingredients

1 8 oz. package dumpling wrappers*
3/4 lb. ground pork
2 green onions, finely chopped (about 1/3 cup)
6 shiitake mushroom caps, finely chopped (about 2 oz. or 1 cup chopped)
2 tbsp canned bamboo shoots, drained and finely chopped
2 tsp cornstarch
2 tsp rice wine or sherry
2 tsp soy sauce
1 tsp vegetable oil
1/2 tsp minced garlic
1/4 tsp white pepper
Cold water
Vegetable oil
Soy sauce and malt vinegar for serving

*Sometimes called pierogi or gyoza wrappers, these are circular wrappers about 3″ diameter, usually sold in Asian food stores or large supermarkets. Do not use wonton wrappers.

Directions

Yield:

Step 1: In a bowl, mix pork, green onion, mushroom, bamboo shoots, cornstarch, rice wine, soy sauce, vegetable oil, garlic and pepper.

Step 2: Place a rounded tsp of filling in centre of each wrapper. Dip finger in cold water and brush around half the edge of the wrapper. Fold other half of wrapper over; press to seal. Repeat with remaining wrappers to use up filling. Note: If making a day ahead, lay on waxed paper-lined baking sheet in single layer and refrigerate, covered with plastic wrap, until ready to cook.

Step 3: To cook, drizzle a tsp of vegetable oil in bottom of large non-stick skillet. Place potstickers in a single layer in bottom of skillet. Turn heat to medium-high. Sizzle potstickers for 1 minute. Pour in 1/3 cup water. Cover, reduce heat to medium and cook 5 minutes. Uncover, increase heat to medium-high and let water cook off. Finish by cooking potstickers in the residual oil for another 2 minutes or so until golden, turning as needed. Serve with soy sauce and malt vinegar.

Photographer:

Michael Graydon

Tags: Chinese New Year Green Onion Mushroom Pierogi pork Potstickers Recipe

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