Text 2248, 115 rader
Skriven 2010-09-30 17:19:00 av Dave Drum (1:124/311)
Ärende: SF Gate 624
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Potstickers
 Categories: Oriental, Mushrooms, Pork, Breads, Wine
      Yield: 12 servings
 
MMMMM--------------------------WRAPPERS-------------------------------
      3 c  Flour + more for dusting
        pn Salt
    3/4 c  + 1 tb room temp water +
           - more as needed

MMMMM--------------------------FILLING-------------------------------
     12    Dried shiitake mushrooms;
           - rehydrated
    1/2 c  Peeled, fine dic fresh water
           - chestnuts *
    1/4 c  Fine chopped green onion
      1 lb Ground pork
      2 ts Olive oil
      2 ts Minced garlic
      1 ts Fine minced ginger
    1/4 c  Amontillado sherry
      2 tb Soy sauce
      3 tb Oyster sauce
        pn White pepper
           Kosher salt

MMMMM---------------------------FINISH--------------------------------
           Vegetable or peanut oil for
           - frying
           Boiling water
 
  This recipe may seem complicated, but the components can be
  made a day ahead. If making wrappers in advance, place small
  pieces of parchment or plastic between wrappers, stack, wrap
  tightly and refrigerate. Bring to room temperature before
  filling. The potstickers can be cooked immediately, or they
  can be frozen and cooked weeks later.
  
  For the wrappers: Mix flour and salt together in a bowl.
  Make a well and add the water all at once; combine, adding
  more water as needed. Turn onto counter dusted lightly with
  flour and knead until dough is smooth and silky. Cover with
  plastic and let the dough rest 20-30 minutes.
  
  For the filling: Meanwhile, swish rehydrated shiitakes in
  soaking water to remove any grit. Strain through a coffee
  filter and reserve soaking water to use in soup or vegetable
  stock, if desired. Finely chop shiitakes (you should have
  about 1 cup); place into medium bowl along with water
  chestnuts, green onion and pork.
  
  Heat the oil in a small frying pan, add garlic and ginger
  and briefly saute. Add to the bowl along with the sherry,
  soy sauce, oyster sauce, pepper and salt to taste.
  
  Fry a small bit of the filling, taste and adjust seasoning
  as needed. Cover and refrigerate filling until ready to
  assemble the potstickers.
  
  To assemble: Line a sheet pan with parchment paper or
  plastic wrap. Divide dough into thirds. Working with one
  portion at a time, roll into a cylinder about 18 inches
  long. Cut into 12 pieces; 14 if you like thinner wrappers.
  Roll each piece into a circle about 3 inches in diameter.
  Place 1 tablespoon filling in the middle. Fold over into a
  half moon, sealing the edges, while gently firming wrapper
  around the filling to remove any large air pockets. (Moisten
  wrapper edges before sealing if needed.) Press the tines of
  a fork around the edges - empanada-style - for decoration,
  or you can try your hand at the more traditional fluting (a
  few small gathers that are pinched together).
  
  Place on prepared sheet pan. The potstickers can be frozen
  on the sheet pan then placed into a freezer-safe container
  or self-sealing bag.
  
  To finish: Heat a large nonstick skillet over medium to
  medium-low heat. Add a little oil - about 1 tablespoon -
  then add potstickers, leaving space between them so they
  don't stick together. Cook until bottom is browned, about 3
  minutes. Increase heat to medium-high. Carefully pour 1 cup
  of boiling water into the skillet; cover and steam until
  potstickers are fully cooked through, about 5 minutes more.
  The filling should feel firm. Check skillet intermittently
  and add more water if the pan is dry before the potstickers
  are fully cooked. Remove potstickers and serve immediately.
  
  Note: Fresh water chestnuts are available at Asian markets
  and well-stocked supermarkets. Sweet, tender jicama is a
  good substitute. If the dumplings are frozen, allow an extra
  few minutes cooking time. If cooking the entire recipe at
  once, use one skillet (which can be stainless steel or
  aluminum) to brown and a second one (preferably nonstick)
  with a tight-fitting lid to finish.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 09 March 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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