|
Recipes provided by KHON Fox 2
THIS IS A RE-BROADCAST FROM 7/4/99
BROADCAST DATE: 09/10/00
DAN'S POT STICKERS
From the Kitchen of: Chef Dan Gordon of Gordon Biersch
To Make 20 Skins
6 eggs
4 c. flour
Extra water and flour (if needed)
Incorporate flour and water. Knead into heavy dough balls. Add
small quantities of warm water during the kneading process if dough is too
dry. Add small quantities of flour if dough is too sticky. Break
up the dough into four balls. Flatten into 1/2 inch thick
rectangles and create dough sheets with a pasta maker to the 5th level of
thickness. Cut the pasta sheets into three inch long strips.
As an alternative, purchase pot sticker skins at any Asian supermarket.
Filling
1 lb. lean ground pork
1 c. finely chopped cabbage
1/2 c. kecap manis (Indonesian sweet soy sauce) or 1/4 c. Chinese dark soy
sauce mixed with 1/4 c. brown sugar
10 garlic cloves, finely chopped
1 large knob of ginger, minced
1 bunch Chinese parsley, finely chopped
1/4 c. Chinese rice wine
Optional: 5 chopped shiitake mushrooms
Optional: 5 chopped water chestnuts
Optional: 5 siracha chili sauce
Mix all of the filling ingredients together.
Assembly
Lay out a pot sticker skin. Place 1 heaping tablespoon of filling in
the center. Fold the skin over and pinch the seam shut while
forming into the shape of a pot sticker. Brush the inner edges of the
wrappers with water if using store purchased pot sticker wrappers.
Cooking
Olive oil for sautéing
1 c. water
Heat a Teflon or non-stick pan on high heat. Coat the bottom of the
pan with olive oil and quickly lay as many pot stickers onto the pan as will
fit. Brown on two sides. This will take a maximum of 1 minute.
Add water. cover pan and let the pot stickers cook for 6 minutes over
high heat. Remove cover and allow water to evaporate. Continue
cooking a little longer after the water has evaporated to further brown the
pot stickers while moving them around in the pan. Serve with rice wine
vinegar
|
