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Here ya go:
* Exported from MasterCook *
Crispy Pork and Kimchi Pot Stickers
Recipe By :Anita Lo
Serving Size : 0 Preparation Time :0:00
Categories : A List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SAUCE
1 teaspoon sesame seeds
1/3 cup soy sauce
1/4 cup unseasoned rice vinegar
2 tablespoons water
1 clove garlic -- minced
1 scallion -- thinly sliced
DUMPLINGS
1/2 pound ground pork
1/2 pound kimchi, drained -- finely chopped
4 scallions, green parts only -- thinly sliced
1 large egg -- beaten
2 teaspoons cornstarch
1/2 tablespoon sugar
1/2 tablespoon soy sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
36 gyoza wrappers
2 tablespoons vegetable oil
1 cup water
SAUCE: In a small skillet, toast the sesame seeds over moderately high heat for 30 seconds, shaking the pan, until lightly browned. In a small bowl, stir the soy sauce with the vinegar, water, garlic, scallion and toasted sesame seeds.
DUMPLINGS: Line a large baking sheet with parchment paper. In a large bowl, combine the ground pork with the kimchi, scallions, egg, cornstarch, sugar, soy sauce, salt and pepper. Using your hands, mix the dumpling ingredients thoroughly.
Place 4 wrappers on a work surface; keep the rest covered with plastic wrap. Lightly moisten the edges of the wrappers with water. Place a level tablespoon of the ground pork mixture on one side of each wrapper and fold in half to form half-moons. Press the edges of the wrapper firmly to seal, making pleats for decoration. Lift each dumpling by the pleated edge, transfer to the baking sheet and press down lightly to flatten the bottom; the dumpling should be standing with the pleat side up on the baking sheet. Repeat with the remaining wrappers and pork mixture.
In a large, nonstick skillet, heat 1 Tbs of the oil. Add half of the pot stickers to the skillet, flattened side down. Pour in 1/2 cup of the water, cover and cook over moderately high heat until the water has evaporated, the filling is cooked through and the bottoms are browned, 8 to 10 minutes. Transfer to a serving platter and keep warm. Wipe out the skillet and repeat with the remaining oil, pot stickers and water. Serve with the dipping sauce on the side.
Source:
"Food & Wine Apr '05"
Yield:
"36 dumplings"
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