October 8, 2012

Potstickers, or, How to Use Up Green Things

Potstickers seem like a terrible idea when you are assembling them (even a good audiobook is hard-pressed to help me forget how boring I find the task, although, really, it only takes about 12 minutes to make 50), but the best idea ever when you need a quick lunch or dinner and you suddenly remember you are eight minutes away from a hot, delicious, healthy potsticker.



Pork and Bok Choy Potstickers
(Adapted from JB Organic's Community Recipe Boards)

Makes 40-50 potstickers

In large bowl mix the pork, bok choy, ginger, garlic, soy sauce, sesame oil, rice vinegar, hot sauce, green onions, cilantro, egg, and salt and pepper. Set up a station with the filling, gyoza wrappers, a little bowl of water, and a sheet pan lined in plastic wrap.
1/2 lb ground pork
1 cup finally chopped bok choy (both white and green parts) (You could use spinach instead)
2 T minced fresh ginger
1 1/2 T minced garlic
1 1/2 T soy sauce
2 T sesame or coconut oil
1 t rice vinegar
1/2 t hot chili sauce
1/4 cup thinly sliced green onions
2 T minced cilantro
1 egg
Generous pinch salt and pepper
1 package wonton wrappers

In a bowl, mix all ingredients except for wrappers (obviously!), until well combined.

In the center of a wonton wrapper, drop about a tablespoon of the pork/bok choy mixture. With a wet finger, moiston the edge of your wonton wrapper all the way around, fold it in half and crimp the edges.

Lay on a cookie sheet. Repeat a million times until FINALLY all of your filling is gone.

Freeze for an hour or two and then transfer to a plastic bag or tupperware (or cook immediately).

To cook, heat 1 tablespoon of oil in a frying pan over medium heat, swirling to coat the bottom of the pan. When oil is hot, add potstickers in a single layer and let cook for about 3 minutes, until you have a nicely browned bottom. Flip the potstickers over, add 2 tablespoons of water and cover. Let steam for about 3 minutes. Remove the cover and let cook another minute or two.

Serve immediately with the dipping sauce of your choice (I like soy sauce, Bart likes this random sweet chili sauce I bought for $1 on the Asian aisle of my grocery store).


Ingredients
    * 1/2 pound ground pork
    * 1 cup finely shredded bok choy
    * 2 tablespoons ginger, peeled and grated
    * 1 1/2 tablespoons minced garlic
    * 1-2 tablespoons soy sauce
    * 2 tablespoons sesame oil
    * 1 splash rice vinegar
    * 1 squirt hot chili sauce
    * 1/4 cup thinly sliced green onions
    * 2 tablespoons minced cilantro
    * 1 egg
    * Pinch kosher salt and black pepper
    * 1 package gyoza wrappers
    * Water
    * Canola oil
    * 1 cup chicken broth
    * Tangy Ginger Lime Sauce, recipe follows
Directions
In large bowl mix the pork, bok choy, ginger, garlic, soy sauce, sesame oil, rice vinegar, hot sauce, green onions, cilantro, egg, and salt and pepper. Set up a station with the filling, gyoza wrappers, a little bowl of water, and a sheet pan lined in plastic wrap.
Lay out a gyoza wrapper and wet the outside edge with a little water. Place a teaspoon of filling in the center of the wrapper. Fold the wrapper so the edges meet in a half moon shape. Wet the outer edge and crimp into the familiar potsticker shape. Set on the sheet pan and cover with plastic wrap to prevent drying. Repeat until all the filling is used.temperature.
Ingredients
    * 1/2 pound ground pork
    * 1 cup finely shredded bok choy
    * 2 tablespoons ginger, peeled and grated
    * 1 1/2 tablespoons minced garlic
    * 1-2 tablespoons soy sauce
    * 2 tablespoons sesame oil
    * 1 splash rice vinegar
    * 1 squirt hot chili sauce
    * 1/4 cup thinly sliced green onions
    * 2 tablespoons minced cilantro
    * 1 egg
    * Pinch kosher salt and black pepper
    * 1 package gyoza wrappers
    * Water
    * Canola oil
    * 1 cup chicken broth
    * Tangy Ginger Lime Sauce, recipe follows
Directions
In large bowl mix the pork, bok choy, ginger, garlic, soy sauce, sesame oil, rice vinegar, hot sauce, green onions, cilantro, egg, and salt and pepper. Set up a station with the filling, gyoza wrappers, a little bowl of water, and a sheet pan lined in plastic wrap.
Lay out a gyoza wrapper and wet the outside edge with a little water. Place a teaspoon of filling in the center of the wrapper. Fold the wrapper so the edges meet in a half moon shape. Wet the outer edge and crimp into the familiar potsticker shape. Set on the sheet pan and cover with plastic wrap to prevent drying. Repeat until all the filling is used.temperature.
Ingredients
    * 1/2 pound ground pork
    * 1 cup finely shredded bok choy
    * 2 tablespoons ginger, peeled and grated
    * 1 1/2 tablespoons minced garlic
    * 1-2 tablespoons soy sauce
    * 2 tablespoons sesame oil
    * 1 splash rice vinegar
    * 1 squirt hot chili sauce
    * 1/4 cup thinly sliced green onions
    * 2 tablespoons minced cilantro
    * 1 egg
    * Pinch kosher salt and black pepper
    * 1 package gyoza wrappers
    * Water
    * Canola oil
    * 1 cup chicken broth
    * Tangy Ginger Lime Sauce, recipe follows
Directions
In large bowl mix the pork, bok choy, ginger, garlic, soy sauce, sesame oil, rice vinegar, hot sauce, green onions, cilantro, egg, and salt and pepper. Set up a station with the filling, gyoza wrappers, a little bowl of water, and a sheet pan lined in plastic wrap.
Lay out a gyoza wrapper and wet the outside edge with a little water. Place a teaspoon of filling in the center of the wrapper. Fold the wrapper so the edges meet in a half moon shape. Wet the outer edge and crimp into the familiar potsticker shape. Set on the sheet pan and cover with plastic wrap to prevent drying. Repeat until all the filling is used.temperature.

Coat a hot sauté pan with some canola oil and place potstickers down flat in the pan. Brown one side over medium heat. When they appear golden add about 1/8 cup chicken broth to the pan and quickly cover with a lid to steam. Allow to steam for 2-3 minutes. Uncover and let the potstickers fry until the underside is crisp again. Serve hot with the Tangy Ginger Lime Sauce.

13 comments:

  1. This is what I'm going to make for dinner tonight....thanks!! (Sorry to hear about your Grandpa G.)

    ReplyDelete
  2. Love these! I want to make them for lunch right now! Unfortunately I am at work. hah.

    ReplyDelete
  3. You make this sound so easy! Just a couple of questions b/c for some reason I find potstickers intimidating - Is your ground pork cooked when you put it inside the wrappers, or raw? Just curious - 6 minutes of cooking time seems like so little to make sure the pork is cooked through...also, if you are planning to cook immediately, do we still have to freeze it and then cook it to help it hold together?

    ReplyDelete
    Replies
    1. Crap, I have this question too. Now I don't know what to do and I was making them tonight.

      Delete
    2. Should be fine. Just pinch them together extra tight

      Delete
  4. What a great idea, especially since I have a large bag of greens in my fridge waiting to be used. I just wish it used a few more...guess I will just have to make a double recipe.

    ReplyDelete
  5. You make these sound so dang easy that I'm going to have to give them a try.

    ReplyDelete
  6. Ooooh, I should make these! Especially since we have a bunch of wonton wrappers in the freezer.

    ReplyDelete
  7. I made Kayla's pot stickers last Fall and they were SO good. I'll have to try these out too.

    ReplyDelete
  8. Potstickers are the best. This all looks scrumptious!!
    xo TJ

    ReplyDelete
  9. very good. Did use 2 T hoisin sauce instead of the soy sauce/rice vinegar and chili sauce as had that on hand. Thanks for the recipe. I have tried several and this is very close to Panda Express. Luci

    ReplyDelete
  10. ooops, forgot to say didn't put in cilantro. Luci

    ReplyDelete

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