year of the dragon

April 10th, 2012

I’d love to have the job of writing pithy prognostications for Fortune Cookies, except that I’d probably have to make the cookie too, and since I don’t actually like the cookie, it’s not a career soon to happen.

As doughs go, however, the Chinese Jiǎozi, informally known as The Potsticker, surely ranks among the world’s tastiest and its potential fillings are as varied as they are with Italy’s Ravioli.  The Korean version is known as Mandu, the Japanese as Gyōza, the Nepali as Momo, the Russian as Pelymeni, the Polish as Pirogy, and so on to every corner of the world.  So many little dough packets filled with so many regional ingredients are a global staple.

Pick a protein and a fresh herb and set aside an afternoon for the Zen-like assembly of many dozens of Potstickers.  Bundle them into plastic bags, store them in the freezer and cook them up fresh and speedy whenever that ‘got to have’ moment arrives.  My moment usually occurs at breakfast time and a serving of three go beautifully with a cup of Earl Grey and a spicy dipping sauce.  A day full of fortune is always sure to follow.

Garlic Pork Potstickers

Related Recipes

Garlic Pork Potstickers

Substitute shrimp or beef for the pork and/or basil or cilantro for the mint.  Recipe can easily be halved.  Extra filling can be frozen or used to make mini meatballs served in lettuce cups.

Be sure to get the round dough, not the square, which is used for wontons.

For 48 potstickers:

  • 1 package of 48 potsticker/gyoza wrappers
  • 4 cups Napa cabbage, finely shredded
  • 1 pound ground pork
  • ½ cup scallions, thinly sliced
  • 1 small carrot, peeled and finely grated
  • 6 tablespoons fresh mint, finely chopped
  • 4 garlic cloves, finely minced
  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 egg

Bring a large pot of salted water to a boil.  Blanch the cabbage just until it wilts, about one minute.  Drain and rinse in very cold water.  Drain again and press out as much excess liquid as possible.  Scoop cabbage into a clean tea towel and gently squeeze out remaining liquid.  Empty cabbage into a medium bowl and add remaining filling ingredients.  Mix well and refrigerate for at least an hour.

Set up a potsticker station with the following:  small dish of water, two teaspoons, two cookie sheets lined with parchment paper and a sheet of parchment to lay on the counter for assembling the potstickers.

Remove filling from refrigerator.  Lay out eight wrappers rounds and use teaspoons to place a little less than a teaspoon’s worth of filling in the center of each wrapper.  Lightly rim the wrappers with some water, one at a time, fold over and pleat the seam to seal.  Seat the potstickers seam side up on the prepared cookie sheets.  When all the potstickers are prepared, cook immediately or freeze (on the cookie sheet) and place in freezer bags for later use.

To cook the potstickers, coat a thin layer of peanut oil in a nonstick skillet and heat over medium high heat.  Add the potstickers, seam side up and cook until the bottoms are toasty brown.  Pour in 1/3 cup water and cover.  Continue cooking for 5-7 minutes.  Remove lid and when all the water has evaporated, remove potstickers to a warm platter.  Serve immediately with soy sauce or your favorite Asian sauce.








Copyright © Katherine Stetson, all rights reserved.