Lotsa Potstickers
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Author: tx kimmers Status: published Published: Dec 10,2008 license cc-by-nc-nd
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Share on TwitterHere is the recipe for these aka Chicken and Shrimp potstickers:
Ingredients:
3/4 - 1 lb of ground chicken or turkey
1/4- 1/2 lb of fresh shrimp (or I get those flash frozen raw ones from the market, they are just fine)
1 Tbsp mirin (rice wine vinegar)
2 scallions, minced, white and green parts
1/4 inch thick coin or so of fresh ginger, peeled and minced
1 small garlic clove, finely minced
1 packet of store bought wonton wrappers
1 Tbs cornstarch dissolved in about half cup of water
Vegetable oil for frying and about 2 cups or so of water in a pouring type container.
Note on ingredients: Most recipes call for using minced cabbage as well, but I find that this means I end up with way too much filling and I don't think the cabbage freezes well even when it's all glommed in with the other ingredients. Plus my kids will wolf these down when they are cabbage free. I can wait until it's Irish cooking night to try to get them to eat cabbage.
Use a food processor or a blender (with the pulse on) to grind the shrimp into a paste. Combine this with the chicken and the next four ingredients in a large bowl. Use your hands or a spoon to combine the ingredients uniformly.
Take the wonton wrappers and cut them to a square shape. You don't have to do this, but I do. It drives me crazy folding them over otherwise.
Using a small spoon, put a large teaspoon full of filling into the middle of the wonton. I always make sure the more floury/cornstarchy side of the wonton is to the outside to keep them from sticking together. Lay it to one side on a tray or a plate. Do about 10 or so like this, then get your cornstarch and dissolve it in water. Dip your finger in the cornstartch/water and run it along two touching edges of the wonton, then fold it over to seal the wet edges with the dried and make a tidy triangular pocket (see above).
Alternately stuff and seal wontons until you have a nice tray load of them (see above).
You can either freeze these like this (just don't let them overlap too much, and separate them with wax or parchment paper), or you can cook them. I like the steam/fry method:
Heat a bit of oil in a nonstick pan. Lay a few potstickers on the bottom and cook them on medium heat, until you can see that they are browned on the bottom. You can really stuff the pan if you like, just make sure the potstickers get to touch the pan so they can get nice and crispety. Once they have browned on the bottom, pour about a quarter of an inch of water (don't completely submerge the potstickers) in the pan and cover them so they can steam. This will spatter a lot, so keep the lid handy. Check them in about three minutes or so, adjust the heat if they are spattering like crazy.
When they are done, take them out and serve with your favorite dipping sauce, then keep adding them to the pan as you like. I usually get full from snacking while I cook, and my family generally lines up to claim them as they are coming out of the pan.
You can see a great video about making these on Crash Test Kitchen, and as soon as I can locate that archive, I will post a link.
