This was probably the fourth or fifth time MO and I have made homemade potstickers, but evertime we do I am amazed by how delicious they are. We use pre-packed wonton wrappers, so they're simple to make, too. I highly reccomend trying this recipe and adapting it according to your taste and what you have in your fridge...
Ingredients:
1 Tbs. oil
1 small onion, chopped
2 cloves garlic, minced
1 Tbs. fresh ginger, minced (I've also used chopped sushi ginger in a pinch!)
1/2 head cabbage, shredded (Chinese is nice, but any kind will work. You can also use 2 cups any hearty green, shredded)
2 large carrots, grated
1/2 lb mushrooms, chopped
2 Tbs. soy sauce
2 Tbs. rice vinegar
1 tsp. toasted sesame oil
4-5 scallions, chopped (white and green parts - set aside a few slices for the dipping sauce)
1/2 lb. firm tofu, diced (1/4 inch cubes work well)
1 package dumpling wrappers (like
these)
Heat oil in a large frying pan or wok over medium heat. Add onions, garlic, ginger, cabbage, carrots, and mushrooms. Saute, stirring occassionally, for 10 minutes or until wegetables are wilted and tender, but not mushy. Add soy sauce, rice vinegar, sesame oil,
Sriracha chili-garlic paste, and scallions. Stir well and heat through. Add diced tofu and stir just until combined (be carfeul not to break up tofu).
Remove pan from heat and let mixture cool in colander over sink or bowl to drain excess liquid. While vegetable mixture is cooling grease a large baking sheet and cover with a damp towel for your assembly area.
Take a wrapper from package and place a spoonful (I just use a silverware spoon) of filling in the center. Gently wet the edge of the wrapper with water (fingers work best for this). Fold wrapper over filling and press with to remove air. To seal potstickers, I use a fork and press gently around the edges (I haven't mastered the
fancy crimping method yet, but I plan to try it next time). Place potstickers under damp cloth so that they don't dry out. It takes some time to fill and wrap all of the dumplings, so try to get some help (MO is really good at this).
After you've wrapped all of your dumplings, cover the bottom of a flat frying pan with a little oil. Heat over high heat and add dumplings, flat side down. When they have browned on one side, flip them and add 1/4 cup water to the pan. Turn down the heat and cover. Cook for about 5 minutes, or until water has evaporated and browned sides are crispy again. Serve hot or at room temparature as an appetizer or alongside miso soup and fried green beans for a delicious light meal. Mix a little soy sauce, rice vinegar and scallions for a dipping sauce and you're ready to go!
Here's another recipe review for the CHOW's Cookbook of the Month, this time for "Red Onion Pickles" from Judy Rodgers' The Zuni Cafe Cookbook (pg. 270).
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