Saturday, December 29, 2012

Pork and Ginger Pot Stickers (Link)

Pork and Ginger Pot Stickers
Shared by: gardentraveler
From: Food Network (Ming Tsai - actually his mom's recipe)

We made these for Christmas Eve as appetizers and they were gobbled up.  They make a lot, but extras can be frozen.

We bought wrappers, because we were in a rush and didn't have ground pork, so we used ground beef instead.  Am going to make another batch because I still have some cabbage and ground beef and ginger.  Will make the dough from scratch because the reviews highly recommend it.

Found a really good set of links starting here with additional ideas and cooking technique recommendations. A couple more links with slightly different approaches and dipping sauces.

The technique is really easy.  Use just a little oil to brown the bottoms of the dumplings initially (maybe 1 T.). Once they're browned, take the frying pan lid in one hand and the cup with liquid in the other. Add liquid in the recommended amount (I think it came up to about 1/4 inch in the pan) and cover quickly to prevent splatter.

Let cook until the liquid evaporates. This allows the bottoms to get crisp again.  One of the links says that skilled cooks flip the pan over onto the platter so that the browned side of the dumplings faces up.

If you've been scared to make potstickers, this is an excellent recipe to start out with.

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