Saturday, January 23, 2010

Pot Stickers, Two Ways

I love a cooking challenge, whether it be learning how to make things that I had only previously purchased in a store - mustard, vinegar - or whipping up a feast with what I had on hand. But sometimes, you need to throw a figurative wrench at yourself and up the ante. Pot stickers is a case in point.

Sure, I could have gone to the store and bought the round wrappers for making pot stickers, but I didn't feel like getting in the car, driving to the store, hoping that I found a place that carried them. So I hopped on the internet and found the Potstickers/Gyoza Wrappers recipe with detailed instructions. Flour, water, and salt was all it took, and a little self confidence.

Pot Sticker Wrappers
makes about 40-50

3 cups all-purpose flour
7 ounces hot (just off the boil) water
4-5 tablespoons cold water
1/4 teaspoon salt

Start by combining the salt and flour in a large bowl. Stir the just boiled water into the flour with a large fork, until the mixture looks flaky and crumbly. Slowly mix in the cold water until the dough pulls careful though, it shouldn't be sticky. Knead the dough for about 5 minutes until smooth. Cover the dough with a damp cloth and let rest for 30 minutes. After the dough has rested, split it into 4-5 parts. Keep the dough you're not using under a damp cloth until ready to roll out. Pinch off about tablespoon of dough and roll into a ball. Flatten into disk about 1/8 inch thin. Dough is very stretchy, so don't make balls too large.

I had some defrosted ground pork and I found a recipe here for pork pot stickers and once I had finished the wrappers, these were a snap to make. I also had some leftover marinated shiitake mushrooms from making sushi handrolls so I made a mushroom version as well, just substituting the pork for the mushrooms.

Pork or Mushroom Pot Stickers

1/2 pound Napa cabbage, shredded fine
1/2 pound ground pork (lean, but some fat is good) OR 1 cup Marinated Shiitake Mushrooms
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 tablespoon rice wine (mirin) or dry sherry
2 teaspoons soy sauce
1 tablespoon sesame oil
40 to 50 wonton wrappers, preferably 3-inch round
Water for moistening edges of wrappers
2 tablespoons peanut or other cooking oil

Combine pork, cabbage, ginger, garlic, soy sauce, rice wine and sesame oil in a bowl and mix well. Using a tablespoon, scoop up filling and make small ball. Place in center of won ton wrapper and moisten edges with water using your finger. Close wrapper by folding it over and press edges to seal. Turn sealed won ton with edges pointed up and gently flatten bottom so that the won ton will sit flat; this ensures that it will have a flat base for frying. You can ruffle the edge for effect, but it's not necessary.

Once stuffed, you can freeze pot stickers. Place on sheet pan and freeze individually. Once frozen, you can place them in a freezer bag and they won't stick to each other. Fully defrost to cook.

Sear bottoms of pot stickers in skillet with some high heat cooking oil (olive, sunflower, coconut) on high heat. Reduce heat and add 1/4 cup of water and cover immediately to steam pot stickers. Serve with dipping sauce of 1 part soy sauce, 1 part rice vinegar and grated ginger.


1 comment:

Sarah S. said...

Really impressive!! I've never eat made them with the store bought wrappers, maybe I should fore go that and skip right to your recipe!