March 9, 2010

Potstickers and Pierogies

These turned out delicious. I first found this great recipe and then I had to go looking for a wrap. The "round wrap" I found were fairly "natural" with only a few ingredients (basically flour, water and eggs). I was happy with that. I used this potsticker recipe for 1/2 and then I threw together a pierogie recipe. This were worth the bit of work that goes into them. Great fun for kids to make too. Also, I had a lot of filling left over for either a stir-fry or freeze for more potstickers in the near future. Let me know what you think :).

I modified the recipe, but the original came from:

2 cups finely chopped napa cabbage
1/2 pound ground organic turkey breast (or pork)
8 oz peeled, deveined raw shrimp, coarsely chopped (I left this out. I do not like shrimp.)
3 medium scallions, thinly sliced
3 large cloves of garlic, minced
2 tablespoon Chinese rice wine or dry sherry (or even cooking wine if that is all you have in your cupboard, like myself)
1 1/2 tablespoon grated fresh ginger (optional)
1 tablespoon tamari (or soy sauce)
2 teaspoons toasted sesame oil
1/2 teaspoon granulated sugar
freshly ground black pepper
36 very thin, 3-inch circular, pot sticker wraps (or gyoza wraps)

Here is how I made mine:

To make the filling: Cook the meat in a large skillet. Add the cabbage, shrimp, scallions and garlic. Saute about 5 more minutes. Mix the rice wine, ginger, tamari, sesame oil and sugar together. Toss into the meat filling. Sprinkle with black pepper. Remove from heat and let the filling cool to room temperature.

Fill the Dumplings: Spoon 1 - 2 teaspoons of the filling onto the wrap; fold wrap in half over filling to form semi-circle. We used our fingers and rubbed some water along one edge of the wrap to help it seal. Pinch edges together. (There should be directions with your wraps too)

Pan-Fry the potstickers: Heat 2 tablespoons of safflower oil in a skillet over medium-high heat until shimmering. Working quickly and in batches if necessary, arrange the dumplings belly side down in skillet. Cook until golden brown on the bottom, 1 to 2 minutes.

I skipped this step (basically I didn't read it until now, I am know for not reading all the recipe directions). Anyways, it sounds like a nice step. So if you would like you may do the following: After you pan fried the potstickers you pour in about 1/2 cup water (or enough to come about a third of the way up the sides of the dumplings), bring to a boil, cover and cook until all of the water has been absorbed, 2 to 3 minuets. Loosen the dumplings from the pan with a spatula. Invert the pan over a plate to flip the dumplings, browned side up, onto the plate. Serve immediately with your choice of dipping sauce. (I think this final step would give you dumplings the "rubbery" feeling you often get when eating a potsticker, this is a good thing).

For the pierogie filling I just steamed potatoes. Mashed them with some butter and milk. Added grated cheese and diced, steamed broccoli. Very good :).

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1 comment:

KoStark said...

wow, you're amazing...i guess i'm always this really shouldn't surprise me... now, when we make ours, our fillings are raw until cooked...and i make ours plenty to freeze...then cook from frozen to table. :-) Amazing how the Chinese have the dumplings/potstickers, the Spanish have the empanadas, Polish with their Pierogies... :-) now i'm curious in your dipping sauce???