Request: Potstickers/Gyoza Recipes

[Striper Club]

I used to have a decent one, but I lost it. Anyone have some tasty ones?

Thanks!

[wishin]

I love potstickers. Believe it or not, I really like the frozen and bagged potstickers from Costco. The key is that they are prepared in a skillet as per the instructions, and they are fantastic. I will dig throught the freezer and get the Brand Name for you.

wishin

[Striper Club]

Those are Ling Ling brand, I believe. I do like the forzen ones, especially from Trader Joe's and even moreso from an Asian Market (cheap!!).

However, I want a good base recipe (preferably pork) that I can modify to my own firey scale) :wink:

[Old Coot]

If you can cook by the seat of your pants, here is my basic recipe; if you need to measure everything, well, stop reading now -I haven't measured for this dish in years. I adapted it to family tastes from Martin Yan's and Rose Cheng's cookbooks.

3/4 lb or so lean ground pork
1/3 to 1/2 small head regular green cabbage
2-3-4 green onions - depending on preference, thinly sliced
About 2 tbs minced fresh ginger (or 3, or 4, I LIKE ginger)
A few reconstituted shiitake shrooms, well drained & finely chopped
About 2-3 tbs Sesame oil, depending on preference
About 3-4 tbs genuine Chinese soy sauce, the 30-weight heavy black stuff you can buy in stores most people prefer not to go into.
Two packages smaller won-ton wrappers.
Small bowl water

Set cabbage to steam. While cabbage is steaming, in a large bowl mix the pork and other ingredients except the wrappers and water. When cabbage is just shy of tender,remove from heat and shock with cold water to stop the cooking process. At this point I take small handsful of the cabbage and squeeze out all the water that I can. I mash it in my fist until all the water is gone, then chop finely and add to the mixture in the bowl.

Open wrappers - do NOT open them until ready to use - dip a finger into the water and moisten two adjacent edges of the wrapper. Add a teaspoon or so of filling, fold diagonally, press the edges together, and place on an oiled tray under a damp towel. (The prepackaged wrappers will dry out in minutes if not kept sealed or moist.) Be careful not to contaminate the wrapper edges with filling, or you won't get a good seal.

I steam the completed product on oiled cabbage leaves in a 3-tier bamboo steamer, then finish in a hot non-stick skillet.

I don't add heat to the pot sticker filling, but offer my own incandescent hot oil on the side, along with a soy/rice vinegar/ginger dipping sauce.

Bon Appeti-BELCH! :redface:
OC

[Striper Club]

OC - That is exactly what I was looking for and pretty much spot-on with what I had as a recipe before --Thanks!

As far as the wrappers - I have seen the round ones in some stores and think those would be perfect. :smile:

Time to get a bamboo steamer! :wink:

[Nuttinbutnet]

Try This... Do all of the above,but, instead of steaming, pop them in a deep fryer until nice and brown. Dip in your favorite Hot Sauce. Make alot of them cause you ain't gonna stop eatin them.
Greg