Ria's Collection: PORK & SHRIMP POTSTICKERS

Wednesday, October 8, 2014

PORK & SHRIMP POTSTICKERS

PORK & SHRIMP POTSTICKERS
Potstickers. Can I have a plate of Potstickers? Cheta, Dumplings? These are our usual requests when we eat out. I am a die hard fan of potstickers and I can live on it for the rest of my life. Ian is another one. The minute the server comes by,he would say,'Cheta,Dumplings?'. He doesn't know the difference between a Potsticker & a Dumpling,so prefers to call them Dumplings. A Potsticker is first pan fried on it's flat side and then steam cooked in either chicken broth or water. Whereas a Dumpling is cooked by steaming alone. Simple,right?
PORK & SHRIMP POTSTICKERS
We used to buy Pork & Vegetable Potstickers from Trader Joes, Whole Foods etc all this while. Everytime we buy it, I make a mental note to try my hand at it soon. It never happened until we ate some Momos at our local Indian restaurant. Momos are a Tibetian / Nepali version of Dumplings. I've made them many years ago when I was in Kannur and they were my favourite things to eat out in Bangalore.We would go to the Taste Of Tibet on Brigade Road and order so many plates of Momos because we could never get enough of it!
PORK & SHRIMP POTSTICKERS
When I researched about the kinds of fillings,I was pleasantly surprised to see that most of them were the same. Some used different sauces to flavour the pork while some stuck to the basics. I preferred sticking to the basic recipe because I knew the ones we've been eating so far didn't taste like it had a blend of sauces. I was right. These potstickers proved to be the best!This recipe called for 64 Wonton wrappers but,if you are using Potsticker wrappers,which is thicker than the Wonton wrappers,you will have to buy an extra packet. There are only 48 Potsticker wrappers in one packet.
PORK & SHRIMP POTSTICKERS
This is such an easy thing to make and must be made ahead of time,if you are planning.They are best when frozen,just like how it is when we buy. When I tried cooking them as soon as I made it, it became a bit too soft. I mean,it was good but,it was not the way I had wanted.You need to lay them on a cookie sheet and leave it in the freezer till they are frozen,rock solid. After that, transfer them to a ziptop bag and leave it in the freezer till needed. This works as the best appetizer when you have some visitors at the last minute or,in my case,when me and Ian need something to munch on during tea time.
PORK & SHRIMP POTSTICKERS
PORK & SHRIMP POTSTICKERS Makes 64

Ingredients:
2 cups green / napa cabbage,chopped very fine
1 teaspoon salt

1/2 pound shrimp,cleaned and finely chopped
1 pound ground pork
2 tablespoons soy sauce
2 tablespoons rice wine /sherry
1 tablespoon chopped green onions
1 tablespoon sesame oil
2 teaspoons chopped ginger
2 garlic cloves, minced
64 Potsticker / Wonton wrappers

1/4 cup vegetable oil
1 cup chicken stock / water

Dipping sauce:
2 tablespoon soy sauce
1 tablespoon rice vinegar
a small slice of ginger

Method: In a large bowl,toss the cabbage with salt and set aside for 20 mins. Transfer the cabbage to a cheesecloth and squeeze out all the water. You will be amazed to see the amount that will ooze out. Make sure you squeeze the daylights out of it ;)

Mix together all the ingredients from cabbage through garlic,well. You can refrigerate the mixture,covered,at this point,for upto 6 hours. When you are ready,put one teaspoon filling on each wrapper,shape and seal with some water brushed on the edges of the wrapper. You can use a cornstarch slurry too,if you'd like it that way. Place all the shaped dumplings on a cookie sheet and freeze till rock hard. Transfer to a ziptop bag and freeze until needed.

How to cook: In a large saute pan, heat the oil on medium high heat. When it is hot, add the dumplings,flat side down and let it get golden brown on that side,1-2 minutes.Then,lower the heat to medium, add the chicken broth,cover the pan and let it cook for 3-5 minutes or until most of the liquid has been absorbed. Serve hot with the dipping sauce.

For the dipping sauce: Mix all the ingredients together in a small bowl and serve alongside potstickers.
This was seriously, out of this world good! If you have the patience,make a bigger batch and stash it away in the freezer and you can thank yourself,later,when you enjoy them! Ian was sleeping when I made these and when he woke up and saw them,he went crazy for it! I have made another batch already and they are sitting very pretty in the freezer :) You should try it too!


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