Todd’s
asian dumplings (potstickers)
Ingredients (makes 25-30 dumplings)
FILLING
|
SAUCES
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WRAPPERS
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1 pound Ground Pork
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½ Cup Soy Sauce
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Prepacked Wonton wraps
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2 cups NAPA Cabbage
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1 tbsp Sesame Oil
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2 tbsp Minced Scallions
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1 tsp Minced Garlic
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OR
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½ tsp Grated Ginger
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1 tbsp Minced Scallions
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½ tsp Black Pepper
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3 cups Flour
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½ tsp Salt
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OR
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1 cup Water
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1 ½ tbsp Sesame Oil
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1 ½ tbsp Dry Sherry
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1 Cup Soy Sauce
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1 tbsp Soy Sauce
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1 tsp Korean Red Pepper
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WRAPPERS: Store bought Won-Ton
wrappers will work fine, but you can make your own mixing the flour and water,
knead into dough. Cut dough in half and
roll into 1” diameter snakes, then cut into wheels. Press out wheels with rolling pin to create approximately 3”
diameter circle wrappers.
FILLING: Boil cabbage for 1
minute, then drain, chop finely, drain again.
Mix filling ingredients in bowl.
Add approximately teaspoon of filling to each wrapper. Use water to seal wrapper around filling.
(ground turkey can be substituted for Pork or a mixture of the two)
SAUCES: Just mix ingredients and
put in dipping dishes.
COOKING:
·
TRADITIONAL: In Wok with cover, heat ¼” layer of
oil. Place dumpling bottoms in oil and
fry for 5 minutes. CAREFULLY add a
little water to Wok and cover (will splatter).
This will steam tops of dumplings while bottom fries. After 2 minutes repeat water and fry for
final 3 minutes (total of approximately 10 minutes max). Bottoms should be brown and fried, tops
should be soft and steamed. Serve hot
with chopsticks and dipping sauces.
·
FRIED: Fry up dumplings in oil till wrapper is
brown like a French fry.
·
STEAMED: Use steamer to steam cook dumplings
approximately 15-20 minutes. Carefully
remove as wrappers will be soft and easily tear.
·
BOILED: Boil in water for 15 minutes. Serve in bowls with or without the water
(water will absorb flavor of dumplings and can be eaten like a soup or
discarded).
