These are bit of work, but so worth it. There are various fillings you can use to make a delicious dumpling. I make a full package worth and freeze half. The most popular fillings are pork and chicken, but you could use ground beef or veggies. I played with my version; you can too.
Ingredients
6 oz cabbage, finely chopped (2 cups)
1/3 cup bok choy, finely chopped (omit if desired)
sprinkling of salt
1 lb ground meat of your choice, pork or chicken
4 cloves garlic, minced
1 fresh ginger, thumb size, peeled and minced
1 tsp cumin, powder
1/2 tsp Chinese 5 spice mix
1 1/2 tbsp Hoisin sauce
1 tsp sesame oil
3 scallions, finely chopped
1 tsp sugar
2 tsp soy sauce, (I prefer dark)
1/4 cup water chestnuts, finely chopped
water for sealing dumpling
1- 12 oz pkg of round wraps (approx 50)
oil for frying
a clean dish cloth
Stock for steaming dumplings:
1 1/4 cup chicken stock
2 tbsp rice wine or sherry
1/2 cup water
sprinkle of soy sauce
1 scallion, chopped in 1" slices
Instructions
See Susie's Tips and Tricks below
1. Place cabbage and bok choy (if using) in a colander and sprinkle with some salt. Set aside for 30 minutes. Place in a clean cloth and use those muscles--squeeze excess water out.
2. Into a large bowl place dried cabbage, ground meat, garlic, ginger, cumin, Chinese 5 spice, Hoisin sauce, sesame oil, scallions, sugar, soy sauce, and water chestnuts.
3. Now blend the mixture fully. I use disposable gloves to mix easily and completely.
4. Lay out 1 - 1/2 tsp of filling in small piles. I do about a dozen at a time.
5. Lay out a wrap placing the filling in the center and using a lightly wet finger rub half of the wrap edge. Fold in half and pinch the center. Fold a ripple pattern, pinching and pulling small segments together. I usually do around 6-7.
6. Lay your dumplings on a clean towel and cover. Continue until all wrappers are used.
7. Place dumplings that you want to use at a later time in the fridge. Meantime, choose a quantity of potstickers to prepare immediately.
8. Heat, on medium, a small amount of oil in a large saute pan. (Make sure you have a lid that will cover it.) Place dumplings in pan (not touching each other) and let cook approximately 4 minutes until lightly browned. Now pour about 1/3 cup of the Steam stock mixture into the pan.
9. Cover with a lid and let cook about 5 minutes. Most of the liquid should evaporate.
10. OPTIONAL: With the lid removed now you want to again caramelize the dumplings.
Remove and serve with a dipping sauce of your choice or with soy sauce.
Susie' s Tips and Tricks
I use plain green cabbage, (I always keep that variety on hand) use Napa if you want a more authentic version.
You do a mixture of chicken and pork.
I like using Chinese 5 spice for Asian dishes. You can omit if desired.
Fresh ginger, is easily peeled with a spoon.
Sesame oil is very potent. Don't use too much!
According to some experts fresh water chestnuts are the best, however, my grocer didn't have them so I used canned. If you don't have those either, why not try some chopped celery.
Tradition says 8 folds in a potsticker--that is far too fussy for me.
If you want you can steam in some lightly salted water.
With the remaining dumplings; place on a baking sheet with space between them and freeze for a couple hours; then bag, date and freeze for using later. Don't defrost, use from frozen; it will take a bit longer to fully cook.
If your potstickers stick to the pan, use a bit of the stock and loosen it from the pan.
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