Thursday, January 28, 2010
Shrimp and Pork Potstickers, with Fried Rice
Made this the other night, they were SOOOOOO good! Here's the recipe (for the potstickers that is, fried rice is whatever you have in the fridge chopped up, cold cooked rice, and soy sauce)
½ lb Napa Cabbage
½ lb Ground Pork
½ lb Shrimp (chopped)
2 Tbs Soy Sauce
2 Tbs Dry Sherry/Rice wine
1 tsp Fresh Ginger (microplaned)
1 tsp Toasted Sesame Oil
1 tsp Granulated Sugar
¼ tsp Freshley ground black pepper
1 large Egg
1 package Thicker cut potsticker wrappers (found in asian markets)
For the filling:
Place cabbage and salt in a fine mesh strainer and toss with your hands to coat cabbage with salt. Place strainer over a large bowl and let sit for 10 minutes.
1. After 10 minutes, squeeze any liquid from the cabbage with your hands, discard liquid, and place cabbage in the bowl used for straining.
2. Add remaining ingredients and, using hands, mix thoroughly, pressing mixture against the side of the bowl until it forms a sticky mass.
To form and cook:
Fill a small bowl with room-temperature water; set aside. Lay a wrapper on a clean work surface and place 1 tablespoon of the filling in the center. Dip your finger in the water and trace around the edge of the wrapper to moisten. Fold the wrapper in half by bringing the bottom up to the top, then pinch the midpoint to seal. To the right of the midpoint, and only on the top side of the wrapper, fold three pleats angling back toward the midpoint. Pinch each pleat to seal. Repeat with three pleats to the left of the midpoint, making sure the pot sticker is completely sealed (that last step is from the official recipe...my hands shake something awful, and did a piss poor job making the pleats, and it still came out great, so don't sweat it if they look kind of hinky). Lift the pot sticker off the work surface from the midpoint so that the pleats are vertical and facing you. Gently push down to form a flat bottom. Place on a baking sheet and cover with plastic wrap. Repeat with remaining filling and wrappers. At this point, the pot stickers can be frozen and cooked later (that's what I did, they freeze great!).
1. In a large nonstick pan with a tightfitting lid, heat 2 tablespoons of the oil over medium-high heat until shimmering. Place 12 pot stickers in a circle facing the same direction (they will look like the spokes of a wheel). Fry undisturbed until the bottoms are light golden brown, about 2 to 3 minutes.
2. Reduce heat to medium and carefully add 1/4 cup of the room-temperature water (be careful because the oil may spatter). Cover and cook for 3 minutes. Uncover and, using tongs, turn the pot stickers onto their unpleated sides. Continue cooking until all the water has evaporated, the filling is cooked through, and the unpleated sides are golden brown, about 2 to 3 minutes more. Remove the pot stickers to a plate, wipe the skillet clean with paper towels, and repeat in 2 more batches. Serve with a dipping sauce made with soy sauce, ginger, scallion, and toasted sesame oil.