The potstickers are the only thing that I really question as being "healthy" but I never feel guilty for eating them because they are mostly vegetables. Don't let that turn you off of them! They are delicious! My husband doesn't even enjoy ordering potstickers in restaurants anymore because he insists that his are so much better (yes he makes them himself- I usually have my hands too full with kids to sit down and wrap them for 30 minutes).
Here is the menu:
Potstickers (pan fried)
Chinese Cabbage Salad
Thai Cucumbers (I know, Thai is not Chinese, but it is a very complimentary taste!)
Potstickers:
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| Photo by yamakarasu |
So I don't have an exact recipe for you. Ours is different nearly every time we make them. But this is the basic and you can add and subtract things based on the taste you like and what you have available!
Also, because it only requires 1/2 lb of meat and you usually buy at least 1 lb, we often double the "vegetable mixture" and then freeze half of it so that when we use the other 1/2 lb of meat then the vegetable part is ready too!
1. In a blender, food processor or hand chopper, chop the following pretty fine:
Napa Cabbage- 2 leaves
Water Chestnuts- 4
Green onion- 1-5
Carrot- 1 Tbs (not much)
Garlic- 1-2 cloves
Ginger (fresh root)- 2 tsp to 3 Tbs (we like ginger a lot so we use a lot. if you are using powder, wait until you mix everything together)
2. In a bowl mix together the vegetable mixture with:
1/2 lb of ground pork (beef, chicken or seafood is good too)
salt- 1/2 tsp
soy sauce- 1 Tbs
egg- 1 , beaten
a couple of things my mom adds that she swears by (i just never use it because I never have it on hand) are the following:
Chili Oil- 1 tsp
White Wine or Sherry- 1 Tbs
3. spoon small amounts of the mixture onto the wrappers (potsticker/dumpling rounds or wonton wrappers). Will make about 60, plus or minus based off how full you make them.
4. Cook in a heavy frying pan over medium-high heat with oil (olive/canola oil or sesame if you want a very chinese taste) until golden brown and crisp edges (2 minutes). if you have a deep fryer you could also fry them for a minute.
you can eat them crisp at this point (just make sure they are cooked through) or make them soft dumplings by:
5. Add 1/2 cup of water to the pan and cover immediately. cook until the water is absorbed (about 5 minutes).
Dipping Sauce:
Soy Sauce- 4 Tbs
Sesame Oil- 1 tsp
Rice Vinegar (red best)- 2 Tbs
ginger- 2 tsp
optional: cilantro leaves- 2 tsp
CHINESE CABBAGE CHICKEN SALAD (very versatile- make to your own tastes and preferences)
Napa Cabbage- 1 head, shredded (whatever is left over from the potstickers)
Almonds- 1 pkg slivered or sliced
Chicken- 1-4 breasts cooked and shredded (I often leave this out)
Green onions- 1 bunch sliced
Raman Noodles- 1-2 pkgs crushed, flavoring reserved for dressing
Mandarin oranges
dressing:
Sesame Oil- 1/2 cup
Rice Vinegar-1/2 cup
Sugar- 1/2 cup
Soy Sauce- 1 Tbs
Salt- 1 tsp
Pepper- 2 tsp
Raman noodle seasoning- 1 pkg
THAI CUCUMBERS
Sugar- 4 Tbs
Salt- 1/2 tsp
Rice Vinegar- unseasoned- 1/2 cup
Cold Water- 1/2 cup
Cucumbers- 2 medium sliced
Green onion- 2
Jalapeno pepper- 1 medium (or equivilant from a pickled jar)
Basil- fresh chopped- 1 Tbs
put all together in a bowl. best after a few hours. good indefinitely (until cucumbers get too soft for ya!) This also tastes great with Lemongrass if you have easy access to any!
Enjoy it and feel free to ask me any questions about these! I promise they are easy even for a novice cook.
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