Wednesday, November 25, 2009
Pork Potstickers with Sesame-Ginger Dipping Sauce - A Great Holiday Appetizer
I used to watch Alton Brown on the Food Network. If I hadn't, I probably would never have tried these potstickers. But sometimes it just takes watching someone else making something to realize, "Hey, I could do that!" Finding the wonton wrappers in the grocery store might just be the hardest part! (You can find wonton wrappers in the produce section of the grocery store in a refrigerated case.)
There are many ways to shape potstickers and this is how I assemble them...
1. Place about a teaspoon of filling in the center of the wonton wrapper.
2. Fill a small bowl with water. Dip a pastry brush in water and brush along two sides of the wrapper. This will act as the "glue"
3. Fold the wonton in half, lifting the unmoistened sides over the filling to meet the moistened sides. Press the sides together with your fingers while trying to remove any air that is inside the potsticker.
4. Brush across the top of the folded potsticker and fold the two points over to make the little envelope shape.
Line your wontons on a baking sheet lined with parchment or a silicone mat. Cover these with a damp cloth until ready to cook, or you can place them in single layers in an airtight container, placing plastic wrap between each layer. I don't recommend freezing them in a freezer bag because the "tips" of the shaped potstickers get brittle when frozen and will break off when jostled around in the freezer. You can cook the potstickers right from the freezer without thawing but I would add a minute or two to the cooking. This makes these little morsels perfect for a make-ahead holiday appetizer.
Carefully follow Alton's directions for cooking these and you'll get perfect potstickers with a nicely browned underside. Serve warm with dipping sauce and chopsticks. Delicious!
From Alton Brown's Good Eats, 2004
Makes 35 to 40 potstickers
1/2 pound ground pork
1/4 cup finely chopped scallions
2 tablespoons finely chopped red bell pepper
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
35 to 40 small wonton wrappers
Water, for sealing wontons
3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock or water, divided (I use water)
Preheat oven to 200 degrees F.
Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Heat a 12-inch saute pan (not a non-stick pan) over medium heat. Brush with vegetable oil once the pan is nice and hot. Just a thim coating of oil is needed. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching or moving the potstickers (this is important!). Once the 2 minutes are up, gently add 1/3 cup chicken stock or water to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in a little water and allowing the pan to deglaze, then wipe clean with a paper towel. Repeat until all the wontons are cooked. Serve immediately.
Soy Ginger Dipping Sauce
from Cooking Light
2 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon water
1 tablespoon dark sesame oil
1 teaspoon minced, peeled fresh ginger
1/4 tsp crushed red pepper
1 garlic clove, minced
Combine all ingredients, stirring well with a whisk.