Pork And Spinach Potstickers Food

SPINACH THYME & PORK POTSTICKERS

Steps:

• In a large bowl, mix the pork, spinach, ginger, thyme, soy sauce, rice wine, sesame oil, and garlic powder together.
• Pour a bit of water into a small bowl. You'll use this to dip your potsticker wrappers in. Dip a bit of the wrapper (about 1/2 inch deep), and rotate it so that you get a semi-circle of water. This will help you seal the pleats on the potsickers. Let the potsticker wrapper rest on your fingers on your left hand. Then, you'll fill the center with a spoonful of meat. Resist the urge to fill it with too much filling! It will make the folding more difficult.
• Using your right thumb and forefinger, pinch and seal a bit of the dry part of the wrapper with the wet part. Use your left thumb to hold the filling down as you pleat the potsticker. Then, using your forefingers, pinch a bit of the wet part of the wrapper together. You have created your first pleat!
• Press down that pleat along the dry side of the wrapper. Continue creating pleats until until you reach the end on the left side. Seal the potsticker. When I'm done folding/pleating a potsticker, I like to set it down on a large tray or baking sheet and use my fingers to make sure that the top of the potsticker is shaped like a half-moon. This is not necessary, but it is just makes the potsticker prettier. Repeat this step for all of the potstickers.
• To cook them, heat a large sauté pan with a tablespoon of oil over medium high heat. When the pan is hot, line the potstickers in the pan, bottom side down. Let the potstickers fry for about a minute, then pour about 3 tablespoons of water in the pan and cover it with a lid. Reduce the heat just a little. When the water evaporates, continue adding another 3 tablespoons of water and close the lid. Continue doing this until you have cooked the potstickers for about 6-8 minutes (8-10 minutes if you're cooking frozen potstickers).
• Dip the potstickers in soy sauce or chili sauce!

PERFECT POT STICKERS

Steps:

• Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.
• Place flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic. If dough seems too sticky, sprinkle with a bit more flour, about 3 to 5 minutes. Wrap dough ball in plastic, and let it rest about 30 minutes.
• When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 1/2-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
• Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.
• Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce.
• Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with dipping sauce.

PORK AND SPINACH POTSTICKERS

Steps:

• Combine all ingredients except gyoza wrappers, vegetable oil and water in large bowl. (Filling can be made 1 day ahead. Cover and refrigerate.).
• 2. Place scant 1 tablespoon filling in center of each gyoza wrapper; lightly moisten outside edge of wrapper with a bit of water. Fold wrapper in half to enclose filling, pinching center and each end to make a tight seal. Holding wonton in hand, seal remaining edges, pinching dough towards center, forming a couple of small pleats. Press sealed edge down lightly to plump up dumpling and make it stand up straight.**.
• 3 Place dumplings in rows on baking sheet so they don't touch. Heat 10-inch nonstick skillet over medium-high heat until hot. Add 1 tablespoon of the oil; heat until hot. Place 12 potstickers in skillet (packing them tightly is fine). Cook without disturbing 1 to 2 minutes or until bottoms are pale golden brown.
• 4. Add 1/2 cup of the water around sides of skillet; immediately cover. Cook 8 minutes. Uncover; cook 1 to 2 minutes, shaking skillet gently to prevent sticking. When water has evaporated and potstickers are crispy brown, place, bottom-side up, on platter. Repeat with remaining potstickers, adding additional oil as needed. Serve hot or warm with sauces for dipping.
• TIPS *Cut rounds from wonton wrappers using 3 1/4-inch round cookie cutter, or round off corners with knife. Any leftover wrappers can be tightly wrapped and frozen 3 months.
• **Potstickers can be made to this point and frozen 1 month. Place them on a baking sheet 1 inch apart; freeze 3 hours or until completely frozen. Place in resealable plastic freezer bag. They can be cooked frozen; follow instructions, adding an additional 1/4 cup water and an extra 1 to 2 minutes cooking time.

PORK AND GINGER POT STICKERS

Steps:

• Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock. Cook a tester to check the seasoning.;
• GUEST CHEF: MING'S MOM (IRIS LEE TSAI) .
• In a stainless steel bowl mix flour and salt. Slowly add hot water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed and the dough is not too hot to handle. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
• MAKING THE DUMPLINGS: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.
• COOKING THE DUMPLINGS: In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.
• Combine all and serve in a small bowl.
• PLATING: Serve pot stickers on a large platter lined with lettuce with a bowl of dipping sauce on the side.

SEAFOOD POTSTICKERS

Steps:

• Grind seafood. By hand, mince cilantro, thinly slice green onions, and chop water chestnuts. Combine seafood, ginger, cilantro, green onions and water chestnuts with remaining ingredients and mix well.
• Cook a little of this mixture and taste and adjust seasonings to taste.
• Make potstickers using 1 tablespoon filling and fold in half and brush with beaten egg and press together. Repeat this step until done.
• Boil approximately 10 minutes and pour into a colander to drain and run cold water over the potstickers to cool and place a large nonstick skillet and light oil and then pan fry in batches to a golden brown.