Potstickers
Recipe: Poultry Potstickers
From: epicurious.com, ultimately Bon Appetit August 1999, with significant variations in preparation method
Makes: about 4-5 dozen potstickers
10-oz. pkg. frozen chopped spinach, drained, squeezed dry
3/4 lb. ground chicken or turkey
2 large eggs
1 c. minced green onions (about 1 bunch)
1/4 c. chopped cilantro
1-1/2 Tbsp. minced fresh ginger
2 cloves garlic, minced
1 Tbsp. soy sauce
2 tsp. chili-garlic sauce
1-1/2 tsp. sesame oil
1 tsp. minced lemon zest (from 1 large lemon)
1/2 tsp. ground black pepper
1/2 tsp. salt
1 Tbsp. dry sherry
12-16 oz. pkg. potsticker (lumpia) or wonton wrappers
4-6 Tbsp. vegetable oil
1-2 c. boiling water
bottled plum sauce
soy sauce mixed with a bit of Chinese black vinegar or Worcestershire
dry mustard made up into mustard sauce at least 1 hour before serving
Mix spinach, chicken or turkey, 1 egg, green onion, cilantro, ginger, garlic, 1 Tbsp. soy sauce, chili-garlic sauce, sesame oil, lemon zest, black pepper, salt, and sherry together thoroughly in large bowl. Prepare wonton skins if necessary (see notes).
Beat other egg in small bowl. Place small spoonful of filling mixture just off center of wrapper and fold over (don't seal yet). Use a finger to wipe a little egg around the inside edge of the bottom half-circle of dough, and pinch around it so it pleats and sticks to the top half. (Classic potsticker shape; it's somewhat difficult to explain in words but it's easier than it sounds. About 6 pleats usually does it.) Set aside. Repeat with remaining wrappers until all the filling is used up.
Heat a 12" nonstick skillet until v. hot, add 2-3 Tbsp. oil and heat until v. hot. Arrange half of the dumplings in the pan, packed tightly (do this as quickly as you can so they cook evenly - I find working from the outside in is best). Fry on med. to med-high heat until bottoms are deep golden brown. Add about 1/3 to 1/2 c. boiling water carefully around the edges, cover, and steam about 10 minutes on low heat (check and add more water if necessary). Pour out any excess water, return to med.-high heat and fry uncovered till again crisp - I like to turn and fry the tops as well. Remove to platter and keep warm in oven. Repeat cooking process with remaining dumplings.
Serve with plum sauce, soy sauce-vinegar mixture, and reconstituted mustard as dipping sauces.
Notes:
If you have only chili sauce, not chili-garlic, reduce the quantity slightly and use 3 cloves garlic instead of 2.
To use wonton wrappers rather than the proper round lumpia skins, cut the largest possible circle from each wonton wrapper. If you don't have a sufficiently large biscuit cutter, cutting the corners off to form octagons ought to work well enough.
These reheat quite well in the oven; arrange on platter, cover with foil and heat at 350° until hot through, uncovering for last several minutes so they're not soggy.
Doug thinks these are fabulous. If this is your main dish and you're not serving anything else except maybe a bit of salad or fruit, this will serve perhaps 3 people. If you have fried rice or something as well, it ought to serve 4 or 5.
I changed the forming and cooking technique significantly from the original recipe to be a more classic potsticker, but the filling is mostly the same, changed a few proportions a bit and added the sherry. As I recall the original had one cooking them IN the plum sauce, which is really weird.
Could undoubtedly be frozen, although I think I'd freeze them cooked. Thawing uncooked potstickers might end up a rather sticky mess as the damp wrappers would probably try to become one giant glob.
From: epicurious.com, ultimately Bon Appetit August 1999, with significant variations in preparation method
Makes: about 4-5 dozen potstickers
10-oz. pkg. frozen chopped spinach, drained, squeezed dry
3/4 lb. ground chicken or turkey
2 large eggs
1 c. minced green onions (about 1 bunch)
1/4 c. chopped cilantro
1-1/2 Tbsp. minced fresh ginger
2 cloves garlic, minced
1 Tbsp. soy sauce
2 tsp. chili-garlic sauce
1-1/2 tsp. sesame oil
1 tsp. minced lemon zest (from 1 large lemon)
1/2 tsp. ground black pepper
1/2 tsp. salt
1 Tbsp. dry sherry
12-16 oz. pkg. potsticker (lumpia) or wonton wrappers
4-6 Tbsp. vegetable oil
1-2 c. boiling water
bottled plum sauce
soy sauce mixed with a bit of Chinese black vinegar or Worcestershire
dry mustard made up into mustard sauce at least 1 hour before serving
Mix spinach, chicken or turkey, 1 egg, green onion, cilantro, ginger, garlic, 1 Tbsp. soy sauce, chili-garlic sauce, sesame oil, lemon zest, black pepper, salt, and sherry together thoroughly in large bowl. Prepare wonton skins if necessary (see notes).
Beat other egg in small bowl. Place small spoonful of filling mixture just off center of wrapper and fold over (don't seal yet). Use a finger to wipe a little egg around the inside edge of the bottom half-circle of dough, and pinch around it so it pleats and sticks to the top half. (Classic potsticker shape; it's somewhat difficult to explain in words but it's easier than it sounds. About 6 pleats usually does it.) Set aside. Repeat with remaining wrappers until all the filling is used up.
Heat a 12" nonstick skillet until v. hot, add 2-3 Tbsp. oil and heat until v. hot. Arrange half of the dumplings in the pan, packed tightly (do this as quickly as you can so they cook evenly - I find working from the outside in is best). Fry on med. to med-high heat until bottoms are deep golden brown. Add about 1/3 to 1/2 c. boiling water carefully around the edges, cover, and steam about 10 minutes on low heat (check and add more water if necessary). Pour out any excess water, return to med.-high heat and fry uncovered till again crisp - I like to turn and fry the tops as well. Remove to platter and keep warm in oven. Repeat cooking process with remaining dumplings.
Serve with plum sauce, soy sauce-vinegar mixture, and reconstituted mustard as dipping sauces.
Notes:
If you have only chili sauce, not chili-garlic, reduce the quantity slightly and use 3 cloves garlic instead of 2.
To use wonton wrappers rather than the proper round lumpia skins, cut the largest possible circle from each wonton wrapper. If you don't have a sufficiently large biscuit cutter, cutting the corners off to form octagons ought to work well enough.
These reheat quite well in the oven; arrange on platter, cover with foil and heat at 350° until hot through, uncovering for last several minutes so they're not soggy.
Doug thinks these are fabulous. If this is your main dish and you're not serving anything else except maybe a bit of salad or fruit, this will serve perhaps 3 people. If you have fried rice or something as well, it ought to serve 4 or 5.
I changed the forming and cooking technique significantly from the original recipe to be a more classic potsticker, but the filling is mostly the same, changed a few proportions a bit and added the sherry. As I recall the original had one cooking them IN the plum sauce, which is really weird.
Could undoubtedly be frozen, although I think I'd freeze them cooked. Thawing uncooked potstickers might end up a rather sticky mess as the damp wrappers would probably try to become one giant glob.