Inspired recipes (and a few other tidbits) brought to you by a foodie family.
Thursday, January 6, 2011
When I was visiting Tova in Carrboro a few weeks ago she made up a big patch of potstickers. I was surprised how easy they were and how authentic they tasted! As soon as I got back to Boston I replicated the recipe for a New Years Eve dinner party. Below is a simple vegetarian filling, but I also made a ground turkey version of this filling from the Gourmet cookbook.
1 package of "baked tofu", teriyaki or soy/sesame flavor, crumbled bunch of green onions, chopped small handful of cilantro, chopped a few cloves of garlic, minced 2 carrots, shredded
1 cup cabbage, shredded 1/4 C soy sauce 2 t sesame oil 1 egg, beaten package of wonton or potsticker wrappers
Stir all ingredients together, minus the egg and wonton wrappers. Taste for flavor, adjust and then stir in egg. Mix 1 T cornstarch into 1/4 C water and brush this onto edges of wrappers.
For detailed on how to fill and fold potstickers, check out this blog post with directions and photos from Steamy Kitchen. To fry the dumplings, heat a large pan over a medium heat. Add a bit of vegetable oil, then squeeze as many potstickers that will fit into the pan, trying not to have any touching, (or else they'll stick together). Fry for 60-90 seconds until golden brown on the bottom. Add 1/4-1/2 C water, put lid on immediately, lower heat a bit and cook about 3 minutes. Remove the lid, cook off any excess water, and then remove potstickers. Repeat until all potstickers are cooked.
Tova's special dipping sauce: mix soy sauce, sesame oil, rice vinegar, mirin, sriacha. Taste and adjust.