JAPANESE POTSTICKERSFrom berenzvideodotcom 9 years ago
- 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.
- 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.
People Who Like This Dish 15
The Cookberenzvideodotcom Milwaukee, WI
The Rating5 people
Anything involving Sake and chili garlic sauce has to be fantastic. Thanks for the recipe!rml in loved it
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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