RECIPE: PotstickersFebruary 7, 2008
2 pounds bok choy
2 pounds pork, finely chopped (almost to the point of looking like ground meat)
1 pound raw, shelled shrimp, finely chopped
1 small can water chestnuts, ¼ inch dice
1 small can bamboo shoots, ¼ inch dice
6 scallions, cut to ¼ inch rings
3 shallots, fine dice
2 large carrots, shredded
2 inch piece of fresh ginger, peeled and grated
2 cloves garlic, fine dice
4 tablespoons rice vinegar
5 tablespoons soy sauce
2 teaspoons sesame oil
3 tablespoons Sriracha
1 cup panko flakes (optional)
1 package Wonton wrappers
2 cups chicken broth
1. Combine all but last three ingredients in a large bowl. Cover and refrigerate 1 hour to overnight.
2. Put a couple of drops of cooking oil in a large, hot sauté pan and add 1 tablespoon filling. Stir fry until cooked through and taste. Adjust seasoning accordingly. If filling is very wet or loose, or on a whim, add ½ to 1 cup panko flakes.
3. Lay out several rows of wontons, and place a round tablespoon of filling on each.
4. Wet one finger (no, not with spit) and moisten the outside edge of the wonton, then fold it in half to make a triangle and pinch along the edges to seal. Use a fork to crimp the edges.
5. Heat 1-2 tablespoons oil in a large, heavy-bottom sauté pan, and fill with dumplings, being sure they don’t touch. Once golden brown, flip the dumplings and brown the other side.
6. Add ½ cup broth to the pan, keeping in mind that if the dumplings didn’t absorb enough, you are essentially pouring water into hot oil, which is dangerous and stupid…but no recipe devoid of danger and stupidity could ever be as fun.
7. Shake pan back and forth until all dumplings slide freely, then cover. Shake occasionally and wait until the broth has reduced to the consistency of maple syrup.
8. Repeat until all potstickers are cooked, keeping them in a warm oven until all are ready to serve.