Anyway, I recently conquered a challenge, one of my favorite foods - pot stickers. I've never been good at any foods that require filling and sealing and then cooking. This time, I figured, I'll try. If I fail, I fail... If I succeed, I succeed. And... I succeeded.
This is a recipe that really has no measurements. I probably looked at 10 different recipes on the net and came up with my own. *Disclaimer - If the following strongly resembles your recipe let me know and I will credit.
Ground chicken - I used about half that package
store bought wrappers
(ignore the shrimp, lol)
I cooked the chicken. Most of the recipes have you fill dumplings with raw meat, but I felt more comfortable cooking it first. You can do either, I don't know that it makes that much of a difference.
Chopped about a cup of the cabbage, a garlic clove, 2 stalks of green onion (only the green part), and a shallot. I personally hate biting into ginger, no matter how little a piece, so I diced about 2 inches of ginger and used my garlic press to kind of "juice" it.
I took the chicken and everything but the cabbage and pulsed it in the food processor to make it a little more even in texture. While doing that I added about a ts of oyster sauce and 2 ts of soy sauce and a few shakes of pepper.
I ended up with about a cup of cabbage to a cup of the meat mixture.
Once mixed up, I started my dumplings.
Wet the edges and put about a ts of filling in the middle. Fold over and seal the edges.
I didn't get too fancy on the first few. I was just happy that the seal was holding. But then I thought I'd try to pleat them. I'd watched a couple videos on YouTube and actually did it! (BTW, this guy rocks! His cooking videos are very helpful and he's hilarious! runnyrunny999 )
Not beautiful, but did it. They got a little nicer as time went on. This batch made about 20 potstickers.
The cooking process that I used was as follows: Put a little oil in a non stick pan and fry pot stickers until golden brown.
When browned, (and you have to be careful at this point because you're adding water to hot oil. I actually used a paper towel to wipe between them to get some of the oil out) add about half an inch of water to the pan and quickly put a lid on to steam. Steam until the water is almost gone and take lid off. Then, cook until water is gone. At this point I kept swirling the pan around so they didn't stick.
I saw some people did the opposite and steamed or boiled first and then pan fried but apparently they stuck really bad.
Anyway, my end product. Really good but I probably won't make them very often. Very time consuming so I might make once in a blue moon and freeze the batch. BTW, sorry about the messy plate but I forgot about taking an individual picture until I was on my last one...