potstickers

[thetraveler51558]

I need a recipe for making wrapers for potstickers

 

[Mama Mangia]

-----------------------------------DOUGH-----------------------------------
2 C Flour, all-purpose 1/2 C Water

----------------------------------FILLING----------------------------------
1/2 lb Pork, ground 2 Water chestnuts,
1/2 sm Chinese (Napa) -chopped
-cabbage, cored 1 t Salt
-and chopped 1/2 t Sugar
1 Green onion, 1 pn White pepper
-coarsely chopped 1 t Sesame oil
2 Ginger (fresh), TO COOK
-thumb-sized slices, 5 T Vegetable oil
-minced 1 C Water

-----------------------------------SAUCE-----------------------------------
Hot chili oil Soy sauce
Red rice vinegar

In a bowl, combine flour and water, mixing to form a ball. Remove to a
floured board and knead with your palm for about 3 minutes. Shape into a
ball, cover with a damp towel, and let stand for about 10 minutes.

Make the filling by combining the filling ingredients above. Refrigerate
until ready to use.

To shape and assemble, knead dough for about 3 minutes. Roll into a
cylinder that is about 1 inch in diameter. Cut off the ends, then cut into
about 24 pieces, each about 3/4-inch wide. With the cut side up, press the
dough down with your palm to flatten. Use a rolling pin to make pancakes
about 2 1/2 - 3 inches in diameter. (They get quite thin; that's what you
want.)

Spoon about 1 tablespoon of filling into the center of each pancake. Fold
the dough over to make a half circle and pleat the edges firmly together.

To pan-fry, heat cast-iron or other heavy-bottom skillet over moderate
heat. Add about 3 T oil, swirling to coat bottom. (Watch out, it sizzles
quite a bit. Don't get burned!) When oil is hot, place potstickers, seam
side up, in skillet and agitate (shake) for 30 seconds. Pour in water,
cover and gently boil over moderate heat for 7 to 8 minutes. When oil and
water start to sizzle, add remaining 2 T oil. Tip skillet to distribute oil
evenly; watch carefully (uncovered) to prevent sticking. When bottoms are
brown (usually several minutes later), remove from heat and carefully lift
out potstickers with spatula.

To serve, turn potstickers over (dark side up) and arrange on serving
platter. Combine chili oil, vinegar and soy sauce in proportions to suit
your taste and offer sauce for dipping. Alternatively, cut up a hot chili
pepper into red rice vinegar.

 

[thetraveler51558]

Thanks I'll use the recipe.

 

[Mama Mangia]

You're welcomed! I hope you enjoy it!

 

[HeadChef]

Hi Mama Mangia, is that a recipe for potstickers? Coz I was looking for a recipe for that.

 

[Mama Mangia]

yes it is -

 

[Katiecooks]

Hi Mama Mangia - What a stroke of good luck! In browsing through some of the recipes on the forum I happened to stumble onto this one and was tickled to death! Just about a week ago I was looking for a recipe for Pot Stickers and couldn't find anything. Even walked across the street to the tiny Chinese Restaurant and asked if they could point me in the right direction. Since I'm deaf and can't read lips of people with accents very well I couldn't really understand most of what the owner told me but I think it was something along the lines of, "I'll tell you my recipe when pigs fly!" So thank you for this one.....it'll be a wonderful help in serving up a Chinese meal!

 

[Mama Mangia]

You're very welcomed - and when the pigs fly, may they crap on his head! I don't like people like that!

 

[The Ironic Chef]

I usually just use a basic pasta dough but if I'm feeling lazy, I'll use Wanton wrappers.

 

[Katiecooks]

I'll try this again because my first response to Mama Mangia flew off into cyberspace, apparently, so now I can respond to her and to IC at the same time. First of all, Mama, you made me laugh for the first time in a couple of days! I'd had a catering job turn into a nightmare for me a couple of days back when I made a stupid mistake and didn't take an oven thermometer to the job with me (didn't realize the client's oven was nearly 50 degrees off) and subsequently wrecked a fragile souffle. I've been beating up on myself since and nothing's been very funny until I read your response to my original post to me.....we have lots of seagulls along the ocean seawall where we live and my Chinese neighbor's car gets blessed periodically - no flying pigs, though!
As to the use of wantons - what a good idea. I have a tendency to take the quickest route to completion whenever possible. Thanks for the suggestion.

 

[HeadChef]

I usually just use a basic pasta dough but if I'm feeling lazy, I'll use Wanton wrappers.

Aren't wanton wrappers different from the wrappers they use with potstickers? That's what I heard...what's difference though?

 

[Mama Mangia]

The dough used for wontons and eggrolls are made of dough made from (wheat) flour, water, eggs and salt (wonton wrappers are only about 1/4 of the size of egg roll wrappers); springrolls are made with rice paper; potstickers are made with egg rolls or gyoza skins/rolls (wheat flour, eggs, starch, salt) - (wonton skins are thicker) lumpia - which are similar to spring rolls - are made with egg roll wrappers or wonton skins if you cannot find lumpia skins (a thin "skin" made of flour or cornstarch, eggs and water) -

and when thoroughly confused - USE LETTUCE LEAVES!

SERIOUSLY - it's all in the shape, thickness, etc. - they are very close in cooking - some (deep) fry better than others resulting in a crisper item - some "sog" when fried - but usually they are all basically interchangable

 

[HeadChef]

So, it not a big difference.
When I'm also feeling lazy, I'll also use the wontons wrappers or springrolls.