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GYOZA (PORK POTSTICKERS)
INGREDIENTS
Ingredients for Pork Potstickers
1 ˝ pounds ground pork
1 head green cabbage, very finely chopped
4 cloves garlic, minced
1 Tablespoon fresh ginger, finely minced
1 small yellow onion, peeled and minced
6 fresh or reconstituted shiitake mushrooms, stems removed, finely diced
1 teaspoon toasted sesame oil
1 Tablespoon San-J Tamari
1 small egg, beaten (optional)
2 packages round potsticker wrappers
small bowl of warm water
vegetable oil
San-J Tamari Dipping Sauce
2 Tablespoons San-J Tamari
˝ lime or lemon, juiced
˝ teaspoon toasted sesame oil
˝ teaspoon dried red pepper flakes
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INSTRUCTIONS
In a medium mixing bowl, prepare the potsticker filling by combining the pork, cabbage, garlic, ginger, onion, mushrooms, sesame oil, and San-J Tamari until just combined. If the mixture does not adhere, add the optional beaten egg as a binder.
To stuff the potsticker wrappers, dip your index finger into the warm water and moisten the entire outer edge of one potsticker wrapper. Scoop 1 teaspoon of the filling and place in the center of the wrapper. Fold over the wrapper to create a pouch and crimp the edges shut with your fingers. Place on a baking sheet and cover with a damp dishtowel. This prevents the potstickers from becoming dry. You may sprinkle the cookie sheet with a little cornstarch to keep the potstickers from sticking to each other. Continue stuffing and crimping until you have prepared at least 80 potstickers. (Note: At this point, you may freeze any remaining filling for future use.)
In a large sauté pan, heat 2 tablespoons of vegetable oil to medium heat. Cook the potstickers in batches, 6 at a time, without crowding the pan. Brown one side of the potstickers and add 1 to 2 tablespoons of water. Quickly cover the sauté pan with an airtight lid to steam the potstickers. As soon as the water has evaporated, remove the potstickers to a warmed serving platter. Keep warm as you repeat the cooking process with the remaining potstickers.
To prepare the San-J Tamari Dipping Sauce, combine the San-J Tamari, lime or lemon juice, sesame oil and red pepper flakes in a small bowl. Whisk thoroughly and let stand for several minutes to allow the flavors to marry. Serve the potstickers with the sauce.
Makes about 80 Potstickers
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