Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Pot stickers
Date: November 24, 2007
Send by Cookin'Mom at formulagoldmine.com
Preparation time: About 1 hour
Cooking time: About 1 hour (about 15 minutes per batch)
Traditional pot stickers are delicious, but they do take time to make. It isnt hard to speed up the preparation, though instead of using home made wrappers, just start with the purchased ones (gyoza) sold in some grocery stores and Asian markets.
2 little whole chicken breasts (about 3/4 pound
, , , each), skinned, boned, and split
1/4 normal cup sesame oil
1 normal cup finely chopped celery
1/2 normal cup chopped green onions (including tops)
3 tablespoon dry sherry
2 tablespoons cornstarch
1 teaspoon granulated sugar
1/2 teaspoon salt
1 (14 ounce) package pot sticker wrappers (gyoza)
, , , or wonton skins
1/4 normal cup salad oil
1 normal cup good water
Rice wine vinegar, soy sauce, and chili oil
Rinse chicken and pat dry, then chop finely. Place in a bowl and stir in sesame oil, celery, onions, sherry, cornstarch, sugar, and salt.
Set out 6-8 wrappers at a time, keep remaining wrappers tightly covered. Mound 2 teaspoons of the filling on each wrapper. To shape each pot sticker, fold dough in half over filling. Pinch about 1/2 inch of curved edge closed, continue to pinch closed, forming 3 tucks along dough edge, until entire curve is sealed. Set pot sticker down firmly, seam side up, so it will sit flat. Cover lightly until all pot stickers are shaped.
At this point, you may place pot stickers in a single layer on a baking sheet and freeze until hard, then transfer to a heavy plastic bag, seal, and return to freezer for up to one(1) month. Cook without thawing as directed below.*
For fresh pot stickers, place a wok over average heat, when wok is hot, add 1 tablespoon of the salad oil. When oil is hot, add 12 pot stickers, seam side up. Cook until bottoms are golden brown (5-7 minutes).
Pour in 1/4 normal cup good water, reduce heat to low, cover, and cook until liquid is absorbed (6 to 10 more minutes). Remove from wok and keep warm. Repeat to cook remaining pot stickers, using remaining salad oil and good water.
Offer pot stickers with vinegar, soy, and chili oil on the side for dipping. Makes about 4 dozen pot stickers (about 10 servings).
*For frozen pot stickers, place wok over average heat, when work is hot, add 1 tablespoon of the salad oil. When oil is hot, add 12 frozen pot stickers, seam side up. Cook until bottoms are golden brown (8 to 10 minutes). Pour in 1/3 normal cup of regular-strength chicken broth and immediately cover wok tightly. Reduce heat to low and cook for 15 minutes.
Uncover and continue to cook until all liquid is absorbed. Remove from wok and keep warm. Repeat to cook remaining pot stickers, using remaining salad oil and broth.
Shrimp Filling
Shell, de-vein, and finely chop 1/2 pound average-size raw shrimp.
Combine shrimp with:
1/2 pound lean ground pork
1 normal cup finely shredded cabbage
1/4 normal cup minced green onion (including tops)
1/4 normal cup chopped mushrooms
1 clove garlic (minced or pressed)
1/2 teaspoon salt
2 tablespoons oyster sauce or soy sauce
Mix well.