Tuesday, October 7, 2008


Actually, that needs emphasis. Potstickers!!! I’m very excited. I’ve been craving these for a week.

Potstickers are amongst the most popular of all things dim sum, and with good reason. They’re spicy, salty, squishy, and crunchy, all at the same time. Grownups love them. Kids love them. My pickypants little brother loves them. And they’re very easy to make at home, if a bit time-consuming.

When making these on a weeknight, I take a few shortcuts. For one, I don’t really take the time to measure everything. I also forego trimming my wonton wrappers into the traditional circles. (If you can find round wonton wrappers, more power to you.) Square wrappers really do taste the same, I promise.

In my opinion, the trick to making fantastic potstickers is to let the bottoms get as crispy as possible without actually burning.

So even though it might be tempting to move everything around in the pan, leave them be. You’ll be thankful later.

Makes about 30

8 oz. ground pork (I prefer reduced-fat)
½ c. finely chopped napa cabbage or coleslaw mix
2 green onions, finely chopped
½ tsp. grated gingerroot
1 clove garlic, finely minced
¼-½ tsp. crushed red pepper flakes
1½ tsp. cornstarch
1½ tsp. soy sauce
1½ tsp. dry sherry
½ tsp. sesame oil

30-36 wonton wrappers
3 Tbsp. vegetable oil, divided
1 c. chicken broth, divided

Dipping sauce
¼ c. tamari
½ tsp. sambal oelek
½ tsp. hoisin sauce
¼ tsp. sesame oil

1. Combine the filling ingredients in a bowl.

2. Place a few wonton wrappers on your work surface. Using a teaspoon or melon baller, place small portions of the meat mixture in the center of each wonton wrapper. (I find that a melon baller full is about the perfect amount.) Using your fingers or a small brush, wet two perpendicular sides of each wrapper.

3. Fold from corner to corner, sealing. Repeat with remaining wonton wrappers.

4. Heat oil – 1 Tbsp. per panful – over medium-high heat. Place a single layer of potstickers in the pan (about 10-12). Let cook until brown and crispy on the bottom, about 5-6 minutes.

Wow. That's blurry. I can't take photos left-handed.

5. Pour 1/3 c. chicken broth in the pan, cover, and reduce heat to low. Cook about 10 minutes, or until the potstickers are soft and the liquid has evaporated. (And the potstickers are stuck. To the pot. Get it?) Repeat with remaining potstickers.

6. Meanwhile, combine the dipping sauce ingredients in a small bowl.

7. Remove the potstickers from the pan, and serve with the dipping sauce.

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