|
|
Foodgeek: |
Anonymous
|
Rating: |
  |
Servings: |
30 |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
10 oz. spinach, chopped
1 lb. ground pork
1/2 cup minced green onion
3 tbsp. minced fresh cilantro
2 tbsp. soy sauce
2 tbsp. dry sherry
1 tbsp. sesame oil
4 lg. cloves garlic, minced
1 pkg. round pot sticker wrappers (at least 35 wrappers, 3- to 3-1/2 inches in diameter)
1 egg white, lightly beaten
1/2 cup vegetable or peanut oil, divided
2 cups chicken broth or stock, divided
Hot Chili Oil:
2 tsp. dried red chili flakes
1/2 cup peanut oil
1 tbsp. chili garlic sauce (optional)
Sesame Soy Dipping Sauce:
1/2 cup soy sauce
2 tbsp. Chinese black vinegar**
3 cloves garlic, minced
1 tsp. minced fresh ginger
1 tsp. sesame oil
|
Directions:
|
If using thawed frozen spinach, squeeze all the moisture from the spinach, then combine with pork, green onions, cilantro, soy sauce, sherry, ginger, sesame oil and garlic; mix filling well.
Spoon 2 tsp. of filling on each wrapper. Brush edges of the wrapper with egg white. Bring edges of wrapper up over filling and press together. Crimp edges with a wide-tined fork or your fingers. Lay the dumplings on a flat surface, crimped edges up, to form a flat bottom. Repeat with remaining filling and wrappers.*
Heat 2 tbsp. vegetable oil in a 12-inch heavy skillet over medium-high heat. Add as many pot stickers as you can get into the pan without crowding; cook until golden brown on the bottom. Add 1/2 cup broth and cover the pan immediately. (Be careful; A major amount of splattering and sizzling occurs as soon as the broth comes in contact with the oil.) Reduce the heat to medium low; cook the dumplings until most of the liquid has been absorbed and the pot stickers are nicely plumped and a deep golden brown on the bottom. Remove from the heat and keep them warm in a 200°F oven while you use the remaining oil and broth to cook the remaining pot stickers in the same manner.
To serve, provide guests with individual small dishes containing hot chili oil and the sesame soy dipping sauce.
Hot chili oil:
Sauté 2 tsp. dried red chili flakes in 1/2 cup of peanut oil for 3 minutes. Remove from heat and let stand until cool. If desired, stir in 1 tbsp. prepared chili garlic sauce.
Sesame soy dipping sauce:
In a small container combine soy sauce, vinegar, garlic, ginger and oil. Makes about 2/3 cup.
|
Comments from Anonymous
:
|
*If making ahead, at this point the pot stickers may be placed on a baking sheet, covered lightly and frozen. When frozen, pack in airtight packaging and freeze up to 6 months. When ready to serve, just proceed with the recipe. No thawing is necessary.
** can substitute 1 tbsp. distilled white vinegar plus 1 tbsp. Worcestershire sauce for every 2 tsp. Chinese black vinegar
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
