Friday, June 6, 2014

Potstickers



awesome Chinese dumplings!

A few months ago, I took a dim sum cooking class at the Boston Center for Adult Education.  I loved it!  Chef Kevin Chang and his wife, Ginny, taught the class and showed us how to make the BEST Chinese dumplings.  They were kind enough to allow me to share their recipe here.

the ingredients

Using your hands, work 1 teaspoon salt into the cabbage to draw out the water
 
Place the cabbage into cheesecloth and wring out as much liquid as possible

Grab a handful of the meat mixture and throw it onto the remaining
 mixture in the bowl.  The purpose is the compress the mixture.

Place about 1 teaspoon of the mixture onto a dumpling skin.  Brush
the edge of half of a skin with a beaten egg.

Join the sides together, adding crimps to one side

Cook in boiling water until the dumplings float

If desired, sauté in about 1 tablespoon oil
Sauce ingredients


To me, the best way to combine liquids is to place
the ingredients into a sealed jar and shake.
Dumplings (Potstickers)

8 oz. napa cabbage (finely chopped)
2 tsp. salt, divided
1 Tbsp. soy sauce
1 Tbsp. Hoisin sauce
1 Tbsp. ginger, finely grated
1/4 C. green onions, finely chopped
1 tsp. sesame oil
dash white pepper
2 eggs, divided
1 lb. lean ground pork
1 pkg. dumpling skins
1 Tbsp. canola oil
Dipping sauce

In a mixing bowl, combine the cabbage and 1 teaspoon salt.  Using your hands, work the salt into the cabbage for a few minutes.  Place in a cheesecloth and squeeze out as much water as possible.  Discard the water.

In another mixing bowl, combine 1 teaspoon salt, soy sauce, Hoisin sauce, grated ginger,  green onions, sesame oil, white pepper and 1 beaten egg.  Add the pork and strained cabbage.  Mix to combine.  Using one hand, grab a handful of the meat mixture and throw it onto the remaining mixture in the bowl.  Repeat this process about ten times to make the mixture compact.

In a small bowl, beat one egg.  Place about 1 teaspoon of the mixture onto a dumpling skin.  Brush the edge of half of the skin with the beaten egg.  Press the sides together, creating crimps about every 1/2-inch.  Repeat with remaining skins.

Place the dumplings in a pot of boiling water, cooking until the dumplings float.  Serve immediately or sauté in about 1 tablespoon canola oil until crispy on one side.  Serve warm.

Dipping Sauce

1/4 C. soy sauce
1/3 C. white vinegar
2 Tbsp. sugar
2 Tbsp ginger, grated

Combine all ingredients and serve with the dumplings

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