1 cup finely shredded napa cabbage
pound ground pork
1/2 teaspoon light soy sauce
1 teaspoon shaoxing wine
1/2 teaspoon sesame oil…or maybe a little more…
1 inch knob of ginger, grated
1 teaspoon garlic, mined
1 teaspoon cornstarch
dumpling or wonton wrappers, preferably round
Combine all ingredients except the wrappers and the peanut oil in a bowl.
Mix well - you will probably need to get your hands in there to get this done.
Once you’ve got a nice, homogenous mixture set up your dumpling-making station. (If you do much battering and frying, this will feel like second nature). Part 1: your bowl of potsticker filling and a teaspoon. Part 2: a square of wax paper, the dumpling wrappers wrapped in plastic, and a bowl of water. Part 3: a cookie sheet lined with wax paper.
Now it’s time to assemble, which can be fiddly work; recruit some helpers if you can. Lay a wonton wrapper on the wax paper. Scoop a nice, heaping teaspoon full of the filling into the center of it. Dip your finger in the water, and moisten the edges of half the wrapper. Fold the wrapper in half, making either a triangle or a half-moon (depending on the shape of your wrappers). Now, crimp the edges so your dumpling stays shut. This is much easier if you are using round wrappers.
Transfer the dumpling to the cookie sheet and repeat. This recipe makes about 30 dumplings, give or take. Depending on your appetite, 6-10 dumplings make a good portion for one. So, size up how many servings you need, and how many hungry mouths you have to feed. The unfried dumplings can be popped in the freezer (leave them on the cookie sheet) and then transferred to a freezer bag when frozen solid.
Classic Chinese food. The uncooked dumplings freeze extremely well, so this is a great way to burn a weekend afternoon making dozens of potstickers. Then, you're 10 minutes away from proper potstickers. Great for drop-in guests.
Sunday, December 6, 2009 - 2:54am