My favorite all-time recipe from Chris Kimball are these Pot Stickers, which are made with ground pork. My affinity for these potstickers coupled with my deep love of shrimp (well chocolate too) made me confident that this would be an out-of-the-park home run. Kind of like 1 plus 1 always equals 2. So it was a huge surprise that I could not give them more than 3-stars. Don’t get me wrong; they are completely edible. But the subtlety of the shrimp was over-powered by the other ingredients and sauce. They might as well been made vegetarian-style without the shrimp.
3-stars is as high as I can go. I was very disappointed with their lack of potency, certainly not worth all the work. I still have leftovers to make tonight, but doubt that I can rally myself to put together another batch of 3-star potstickers. Maybe I’ll just cook the filling tomorrow in a skillet, without making the individual dumplings.
- I started with an entire pound of IQF shrimp, but by the time I peeled and thawed them I was left with exactly the requisite 3/4-pounds.
Rating: 3 stars.
How much work? Medium/High.
How big of a mess? Medium.
Start time 3:00 PM. Ready at 6:00 PM.
3 cups napa cabbage leaves
3/4 teaspoon table salt
4 medium scallions
1/8 teaspoon ground black pepper
4 teaspoons soy sauce
1-1/2 teaspoons grated fresh ginger
1 medium garlic clove
Assembly and Cooking Ingredients:
1 package of round gyoza wrappers or square won ton wrappers
4 teaspoons vegetable oil (2 teaspoons per batch)
Scallion Dipping Sauce Ingredients:
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons mirin
2 tablespoons water
1/2 teaspoon toasted sesame oil
1 medium scallion ,
1 teaspoon chili oil (optional)
- Finely mince cabbage leaves. Place cabbage in colander as toss in salt. Let stand for 20 minutes, then press the cabbage to squeeze out excess water.
- Meanwhile peel and devein the shrimp, then pulse it in a food processor 10 times. Mince the entire scallions (both white and green part), grate ginger and peel garlic cloves.
- Put cabbage in medium bowl and add all remaining filling ingredients. Lightly beat the egg and add to mixture, and mix thoroughly.
- Cover bowl with plastic wrap and refrigerate for 30 minutes ( or up to 24 hours).
- Working with 4 wrappers at a time, lay them flat (keeping all remaining wrappers covered with plastic wrap to prevent them from drying out). Add a level tablespoon of filling to the center of each wrapper. Moisten the edges with water using your fingertip. Fold the wrapper in half pressing any air pockets out of the dumpling. Pinch the edges together to form a seal.
- Gently flatten each dumpling and press down on its seam to make sure it lies flat.
- Repeat steps 5 and 6 until all dumplings a made. (At this point the filled dumplings can be refrigerated overnight. Place them in single layer and wrap tightly with plastic wrap.)
- To cook the potstickers, put 2 teaspoons of vegetable oil in a room-temperature 12″ non-stick skillet. Use a paper towel to spread the oil evenly around the cold pan. Arrange 12 dumplings in skillet so that all the seams are facing the same direction, overlapping slightly as needed. Cook un-covered over medium-high heat without moving for 5 minutes. Reduce your burner to low, and add 1/2 cup water to skillet, covering immediately to trap the steam. Steam for 10 minutes; the wrappers will become almost translucent. Uncover your skillet and increase heat back to medium-high. Cook without moving for 4 minutes; the bottom of the potstickers will become well browned and crispy. Turn off the burner and put potstickers on a plate lined with two layers of paper towels, in order to remove any excess oil. They are best served immediately rather than trying to serve both batches at one once.
- While the potstickers are cooking, prepare the dipping sauce by mincing your scallion (both white and green parts), and stir together all other sauce ingredients in a serving bowl or gravy boat.
- Let your skillet cool until just warm. Wipe it clean and repeat step 8 with remaining dumplings.