Pot stickers
Pot Sticker
Posted by Cookin’Mom
Preparation time: About 1 hour
Cooking time: About 1 hour (about 15 minutes per batch)
Traditional pot stickers are delicious, but they do take time to
make.
It isn’t hard to speed up the
preparation, though — instead of using home
made wrappers, just start with the purchased ones (gyoza) sold in
some grocery stores and Asian markets.
2 small whole chicken breasts (about 3/4 pound
each), skinned, boned, and split
1/4 cup sesame oil
1 cup finely chopped celery
1/2 cup chopped green onions (including tops)
3 tablespoon dry sherry
2 tablespoons cornstarch
1 teaspoon granulated sugar
1/2 teaspoon salt
1 (14 ounce) package pot sticker wrappers (gyoza)
or wonton skins
1/4 cup salad oil
1 cup water
Rice wine vinegar, soy sauce, and chili oil
Rinse chicken and pat dry, then chop finely.
Place in a bowl and
stir in sesame oil, celery, onions, sherry, cornstarch, sugar, and
salt.
Set out 6-8 wrappers at a time; keep remaining wrappers tightly
covered.
Mound 2 teaspoons of the filling on each wrapper.
To shape
each pot sticker, fold dough in half over filling.
Pinch about 1/2
inch of curved edge closed; continue to pinch closed, forming 3
tucks along dough edge, until entire curve is sealed.
Set pot
sticker down firmly, seam side up, so it will sit flat.
Cover
lightly until all pot stickers are shaped.
At this point, you may place pot stickers in a single layer on a
baking sheet and freeze until hard, then transfer to a heavy
plastic bag, seal, and return to freezer for up to one(1) month.
Cook without thawing as directed below.*
For fresh pot stickers, place a wok over medium heat; when wok
is hot, add 1 tablespoon of the salad oil.
When oil is hot, add 12
pot stickers, seam side up.
Cook until bottoms are golden brown
(5-7 minutes).
Pour in 1/4 cup water; reduce heat to low, cover, and cook until
liquid is absorbed (6 to 10 more minutes).
Remove from wok and keep
warm.
Repeat to cook remaining pot stickers, using remaining salad
oil and water.
Offer pot stickers with vinegar, soy, and chili oil on the side
for dipping.
Makes about 4 dozen pot stickers (about 10
servings).
*For frozen pot stickers, place wok over medium heat; when work
is hot, add 1 tablespoon of the salad oil.
When oil is hot, add 12
frozen pot stickers, seam side up.
Cook until bottoms are golden
brown (8 to 10 minutes).
Pour in 1/3 cup of regular-strength
chicken broth and immediately cover wok tightly.
Reduce heat to low
and cook for 15 minutes.
Uncover and continue to cook until all liquid is absorbed.
Remove from wok and keep warm.
Repeat to cook remaining pot
stickers, using remaining salad oil and broth.
Shrimp Filling
Shell, de-vein, and finely chop 1/2 pound medium-size raw
shrimp.
Combine shrimp with:
1/2 pound lean ground pork
1 cup finely shredded cabbage
1/4 cup minced green onion (including tops)
1/4 cup chopped mushrooms
1 clove garlic (minced or pressed)
1/2 teaspoon salt
2 tablespoons oyster sauce or soy sauce
Mix well.