Comments | a_boleyn: Pork and Shrimp Potstickers

a_boleyn

Pork and Shrimp Potstickers

Feb 18, 2013 18:19

I love the potstickers/pan fried dumplings/gyoza on the dim sum menu and have wanted to make them for ages, but I've always been afraid of the steaming and frying process. And the pleating, of course. I had great intentions of trying the pleating today but at the end I decided to leave the fancy stuff for another day. Especially as I could only ( Read more... )

shrimp, pork, seafood, recipe, wontons, chinese, dim sum, potstickers

Comments 19

edgeofthewoods February 19 2013, 01:17:50 UTC

We just had fried dumplings for dinner! Not homemade, but oh-so-good!

Yum!

a_boleyn February 19 2013, 01:18:53 UTC

Fried dumplings are yummy too.

anonymous February 19 2013, 10:29:41 UTC

These look amazing and I think you did so well. I can imagine that eating them so freshly made would be amazing. xx http://hotlyspiced.com

a_boleyn February 19 2013, 18:34:44 UTC

The filling is nice and juicy and the skins are fragile and tender as you pull them out of the frying pan. Better than reheating, especially in the microwave, when they can get gummy.

spikesgirl58 February 19 2013, 13:01:48 UTC

Those look fabulous and now you've made me hungry for potstickers... I suppose I should have breakfast first, though...

a_boleyn February 19 2013, 18:32:59 UTC

I'm sure potstickers would be great for breakfast too. Or at least brunch. :)

spikesgirl58 February 19 2013, 20:30:40 UTC

Potstickers - they aren't just for dinners anymore...

anonymous February 19 2013, 13:17:45 UTC

It looks excellent. So neat and equally fried and I love the presentation! You have been really brave to cut out round skins. I find round wrappers only in Japanese shops here.
You are lucky to get raw shrimp. The best I can get here is raw frozen. I think it's already much better than pre-cooked frozen. This way they keep their aroma. I also hate removing heads and veins... so I usually buy only "tail on" shrimps (I like the cute orange tail especially when I deep fry them or serva as a snack. Sissi (http://www.withaglass.com)

a_boleyn February 19 2013, 16:42:31 UTC

Actually if WAS raw frozen shrimp. I CAN buy raw fresh shrimp but 'fresh' is deceptive as the chances are they've been previously frozen and defrosted anyway but you have no idea how LONG ago they've been defrosted so I'd rather buy frozen and thaw as I need.

anonymous February 19 2013, 15:13:01 UTC

Hi Maria, these do sound and look amazingly appetizing. I love that they are steamed and then fried a little crispy. The little ones on the far right are quite lovely. Does the filling dictate the shape of the potsticker?
Eva http://kitcheninspirations.wordpress.com

a_boleyn February 19 2013, 18:30:18 UTC

"Does the filling dictate the shape of the potsticker?'

Not in this case. I made them all with same filling as I was experimenting with various ways to fold the finished potsticker since I wasn't going to be pleating them so they could 'stand up' in the frying pan.

They're actually panfried for 1 minute and then steamed with broth or water for the next 3-4 minutes.

anonymous February 20 2013, 17:29:21 UTC

That's interesting, I would have expected them to be steamed first and then fried. Live and learn. Thank you!
Eva http://kitcheninspirations.wordpress.com

a_boleyn February 20 2013, 17:37:38 UTC

I hadn't really thought about it but all the recipes for potstickers used this technique. My first batch came out perfectly golden brown. For the second batch, I got a bit cocky, and the bottoms got a bit darker than I would have liked, or perhaps the frying pan had gotten too hot ... I ended up turning the heat level down for the third batch.

I've had them even darker when I've gone out for dim sum. Guess sometimes they get distracted in the kitchen doing multiple dishes. :)