From: li@Data-IO.COM (Liralen Li)
Subject: Re: Potstickers
Keywords: recipe?
Organization: Data I/O Corporation
Distribution: alt.callahans
Date: Thu, 8 Oct 1992 21:28:51 GMT

In article <1992Oct07.105816.757@bmerh85.bnr.ca> sjane@bmers248.bnr.ca (sjs) writes:
>"People periodically post about purportedly palatable potstickers...
> These posts have provoked me
> I pine for a recipe...
> Please?"

Well... uhm... since I owe the 
purposeful P'relan a pre-promised presentation of the preparation precepts
for potstickers...
<deep breath>

Here, might as well post it....

Filling
-------

1 lb ground pork
a bunch of cabbage leaves
12 oz frozen spinich
a couple green onions
a glop of soy sauce (around 4Tbls-quarter cup)
a glop of white wine (around 4Tbls-quarter cup)
a rounded teaspoon of corn starch
a tablespoon of ground dried shrimp
a half a teaspoon of sesame oil
about a teaspoon powdered ginger OR a chopped quarter-inch of root
some garlic (optional)

Thaw stuff, boil the cabbage leaves for a little while (about 1 minute) and
then chop into tiny little bit.  Chop the green onions after removing
outermost leaves, include both whites and greens.  Dump everything else in
and mix.  You can also put in a bit of scrambled egg, some chopped clear
bean thread, some water chesnuts, or anything else that catches your
fancy.  Mix a *lot* until the mixture is completely even.


Skins
-----

three cups flour
1.2 cups HOT water (about 85% boiling, 15% room temp)
OR
one package pre-made potsticker/wonton skins  ROUND.

The pre-packaged stuff is easiest, cooking and shaping instructions are the
same.

For the dough for the skins, just put the flour into a bowl, dump the water
on it and stir until the dough collects.  Then *press* the dough out on a
floured board (DO NOT KNEAD!!  The hot water *cooks* the flour a little, to
make for a dough that has part of the flour cooked so fast it can't make
gluten.  You do *not* want gluten for the fried potstickers.) until even.
It should still be slightly sticky.  I then split the dough in half, and
one half, I roll into to a snake and cut off inch by inch pieces, about.
roll those into balls, and then take a rolling pin and roll over every bit
of the edge, and then one stroke down the middle.  This is to make the
edges really thin, and the middle a little thicker to provide a base for
the stuffing to sit on.

Shaping
-------

Put a blob of filling on the middle of the skin.  Fold in half and JUST
attach the center.  Fan fold the remaining stuff on either side, on the
*same* side, so that it makes a cresent sorta thing (this is the part that
folks have to *show* folks).

Cooking
-------

put a thin layer of vegetable oil on the bottom of the pan.  Put a layer of
potstickers in the pan, bottom side down.  Fill the pan to about half the
height of the potstickers with water.  Add a couple of tablespoon sized
dallops of cider vineger (<<-- necessary!! for CRUNCH) to the water.  Cook
on high until the water is mostly gone, reduce temperature to about pancake
level, and then cook until the bottom is browned to your liking.

NOW try and get them out of the pan.  :)  THAT is why they're called
potstickers...

---
Liralen Li
li@inigo.Data-IO.com

Newsgroups: alt.callahans