Whenever I see
potstickers of any kind on a menu, you can guarantee those little mouthfuls of
scrumptiousness are going to end up on my table. There are so many different
varieties, veggies, chicken, seafood but I’m especially partial to pork.
These crescent-shaped little delights are just the perfect bite-size
appetizers.
The recipe below is courtesy of chef Tyler Florence from the Food
Network. Enjoy!
Ingredients
Dipping sauce:
- 1 1/2 tablespoons soy sauce
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon chili-garlic sauce
- 1 teaspoon hot chili oil
Filling:
- 1/4 pound ground pork
- 1 egg white
- 2 tablespoons minced celery
- 1 teaspoon minced cilantro leaves
- 1/2 teaspoon minced ginger
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon sesame oil
- 1 ½ teaspoon of cooking oil
(olive) - Dash ground black pepper
- Potsticker wrappers
- 2/3 cup chicken broth or water
Directions
The
sauce: Combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and set aside.
sauce: Combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and set aside.
The
filling: In a large bowl, combine, the pork, egg white, celery, cilantro, ginger, sugar, salt and sesame oil. Season with a little pepper and mix, stirring
rapidly until the mixture is well incorporated.
filling: In a large bowl, combine, the pork, egg white, celery, cilantro, ginger, sugar, salt and sesame oil. Season with a little pepper and mix, stirring
rapidly until the mixture is well incorporated.
The
potstickers: Lay potsticker wrappers on a clean surface. Keep the remaining
wrappers covered with plastic wrap to prevent drying. Put a heaping teaspoon of
filling in the center of each of the wrappers. Brush the edges with water. Fold
the wrappers in half over the filling, pinching the edges together to form
semi-circles. Put the potstickers on a baking sheet seam-side up and cover with
a clean towel. Repeat until all have been formed.
potstickers: Lay potsticker wrappers on a clean surface. Keep the remaining
wrappers covered with plastic wrap to prevent drying. Put a heaping teaspoon of
filling in the center of each of the wrappers. Brush the edges with water. Fold
the wrappers in half over the filling, pinching the edges together to form
semi-circles. Put the potstickers on a baking sheet seam-side up and cover with
a clean towel. Repeat until all have been formed.
To
cook the potstickers: Heat a large skillet over medium. Add about 1 1/2
tablespoons of oil. When the oil is hot add half the potstickers, seam-side up.
Cook the potstickers until the bottoms are golden and crisp. Add 1/3 cup broth. Reduce the heat to low, cover, and
cook until the liquid is absorbed. Transfer the cooked potstickers to a platter
and voila! Serve them warm accompanied by the dipping sauce.
cook the potstickers: Heat a large skillet over medium. Add about 1 1/2
tablespoons of oil. When the oil is hot add half the potstickers, seam-side up.
Cook the potstickers until the bottoms are golden and crisp. Add 1/3 cup broth. Reduce the heat to low, cover, and
cook until the liquid is absorbed. Transfer the cooked potstickers to a platter
and voila! Serve them warm accompanied by the dipping sauce.
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