JAPANESE POTSTICKERS
From berenzvideodotcom 17 years ago
- 15 minutes to make
- Serves 56
a lighter and thinner version of their Chinese counterparts, with a zesty, garlicky filling. You can make the sauce as hot as you like. I use ground chicken instead of beef in this one. The cabbage make them light and low in fat.
Ingredients
- Filling: shopping list
- 1 1/2 cup finely shredded cabbage shopping list
- 1/2 teaspoon salt shopping list
- FILLING shopping list
- 1/2 lb ground chicken shopping list
- 1/2 lb ground pork shopping list
- 1/4 cup chopped water chestnuts shopping list
- 2 green onions minced shopping list
- 3 tablespoon Japanese rice wine (sake) shopping list
- 1 tablespoon oyster-flavored sauce shopping list
- 1 tablespoon minced ginger shopping list
- 1 teaspoon minced garlic shopping list
- 1 teaspoon cornstarch shopping list
- 1/4 teaspoon pepper shopping list
- DIPPING SAUCE shopping list
- 1/4 cup seasoned rice vinegar shopping list
- 1/4 cup soy sauce shopping list
- 2 teaspoons chili garlic sauce shopping list
- 2 teaspoons sesame oil shopping list
- 1 green onion minced shopping list
- 2 teaspoons minced ginger shopping list
- 30 potsticker wrapers (gyoza) (won ton wrappers work) shopping list
- 3 tablespoons cooking oil shopping list
- 1 cup chicken broth shopping list
How to make it
- In a bowl, toss cabbage w/ salt; let stand for 10 minutes.
- Drain, rinse, and drain again.
- Press cabbage to extract excess moisture.
- Add remaining filling ingredients to cabbage: mix well.
- In anoter bowl, combine dipping sauce ingredients.
- COOKING:
- Place a wide nonstick frying pan over medium heat until hot.
- Add 1 tablespoon oil, swirling to coat sides.
- Add on third of potsickers, seam side up, and cook until bottoms are golden brown. 3 to 4 minutes.
- Add 1/3 cup broth; reduce heat to low, cover, and cook until dumplings are tender and liquid has evaporated. 6 to 8 minutes.
- With a wide spatula, remove potsickers from pan and place them browned side up on a serving platter.
- repeat to cook remaining potstickers.
- Serve hot with dipping sauce.
- vary to individual taste.
Crimped and ready to fry
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frying turned over for crisp on both sides option
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lets eat
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Lets eat
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Shred cabbage very fine
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Mixed meat
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Open won ton
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closed potsticker
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ready to steam
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Lets eat
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Shred cabbage very fine
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crimped won ton
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fried and ready to steam
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Browned and ready
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raw meat
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Cabbage
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Meat on Won Tons
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Crimped
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The Rating
Reviewed by 5 people-
Anything involving Sake and chili garlic sauce has to be fantastic. Thanks for the recipe!
rml
in loved it
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Your potstickers are oustanding and so delicious....I can't wait to make them again! I also love your photos. It really helps to see the visual prep and cooking. Great job...thank you so much!
lunasea
in Orlando loved it
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