Wednesday, October 26, 2011

Steamed Potstickers

I like to make my own Asian food, as best I can anyway.  I can not get enough of these. They are so dang good. They also turned out surprisingly well. You can put them in soup or serve as a side. Why not even eat them for a snack.

On another note. Those of you that are familiar with Tasty Kitchen, I was shocked to see that I was chosen as the featured member of the week! It was such a nice surprise. If you are not familiar with the site defiantly check it out. It's Ree Drummonds (The Pioneer Woman) community of an amazing collaboration of bloggers and everyday people who all have a passion for food. It is worth the time to give it a try :)

1 package of fresh dumpling skins
3/4 pound raw shrimp, shelled and deveined
3 stalks green onions, cut into 2 inch sections
1/2 pound ground pork
2 tablespoons soy sauce
1/2 teaspoon kosher salt
2 tablespoons cornstarch
1 teaspoon freshly grated ginger
1 tablespoon rice wine
for the slurry: 1 tablespoon cornstarch mixed with 1/4 cup water in a small bowl
cooking oil

Dipping Sauce:1 teaspoon Asian chili sauce
1/4 cup soy sauce
2 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon rice wine vinegar

Preparation Instructions:

Wash the shrimp and pat very dry. In a food processor, add the shrimp, green onions, and pulse several times until the shrimp is chopped to about 1/4 inch. In a large bowl, combine the shrimp mixture with ground pork, soy sauce, salt, cornstarch, ginger, rice wine. Mix well.

Spoon 1 teaspoon of the filling onto dumpling skin. Brush a bit of the cornstarch slurry
all around the edge of the dumpling skin. Fold over and press to secure edges. Make sure edges are sealed tightly. Shape the dumpling so that it has a flat bottom. Cover loosely with plastic wrap so that it doesn’t dry out.

When you are ready to cook, heat a large nonstick pan with 1 tablespoon of cooking oil over medium-high heat. When the oil is hot but not smoking, add the dumplings, flat side down, not touching, to the pan. Let fry for 1 minute until the bottoms are light golden brown. Pour 1/4 cup of water into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 3minutes. Open lid and let the remaining liquid cook off about 1 minute. Cut into a dumpling to make sure that the filling is cooked through. Remove to plate, wipe the pan clean with paper towels (or wash) and repeat with remaining dumplings. Serve with dipping sauce.

*Adapted from Steamy Kitchen

1 comment :

  1. I love potstickers, too. I have made several varieties and it's so worth the effort. These sound great. I've never made the pork & shrimp ones. Saved this for next time!