294621 Wed Oct 29 02:42:26 -0800 2003 9 27 General Chowhounding Topics 0 1616258 Made my killer pork potstickers tonight thinking I still had rice wine vinegar in the fridge, didn't. Used malt vinegar in it's place. Even better. SO ate 20 of them. Sauce was: 2 parts vinegar to 1 part tamari,a scouch of dry sherry, a little grated ginger and a touch of chili paste. I love a discovery, don't you? Wed Oct 29 02:42:26 -0800 2003 0 bryan 1 1616308 I adore pot stickers! Can't wait to try your sauce! Wed Oct 29 11:13:04 -0800 2003 1616258 0 Sweet Pea 2 1616405 ewwwww Wed Oct 29 16:37:32 -0800 2003 1616308 0 lil 1 1616352 Brian - any chance you could post or email me your potsticker recipe? I love them and don't have a good recipe thanks, Kim Wed Oct 29 13:46:47 -0800 2003 1616258 0 kim shook 1 1616431 I want the recipe too. Nancy Wed Oct 29 17:32:47 -0800 2003 1616258 0 Nancy Ives 2 1616442 I just sort of wing this so be patient. 1 1b. lean ground pork (I usually buy a couple of pork chops and have the butcher grind them) 1 T. finely grated ginger 1 T. minced green onion (white part) Dash tamari or good soy sauce Pinch of white pepper/sugar/cayenne pepper 2 T. sherry 1 egg Mix together well. (I use the pot sticker wrappers you find in the produce section - about 30 per pack I think.) Have a cup of water by your work station. Lay out wrapper and add a small amount of pork mixture, a little less than a tablespoon. Dip a finger in the water and trace the water over the edges of the potsticker. Fold into triangles being careful to press out the air, or they will explode. The water will seal the edges. Continue until you use up the mixture, wrappers. Do not lay them atop each other, give them space on a cutting board, wax paper, or whatever floats your boat. Heat peanut oil in a large non-stick pan that has a cover. Just a film of the oil should be enough. Place potstickers in hot oil and brown on one or both sides. When nice and toasty add a big splash of chicken broth or water and cover to steam through. This just takes 10-20 seconds. Serve with above dipping sauce. Notes: you'll need to do this two or three times - you don't want the stickers touching each other. You can add finely shredded cabbage to strech out your filling, if desired. You can also do this with minced fresh shrimp or a mixture of minced fresh shrimp and ground pork. You can steam them too, but I think the crunchy version is far superior for this application. Enjoy. Wed Oct 29 18:16:01 -0800 2003 1616431 0 bryan 3 1616450 Not to quibble, yr recipe basically follows my own: I use fattier ground pork(shoulder/butt) than yr suggestion of pork chop(it sounds way too dry). I also add sherry to the mix. I'd like to add Xiaoxing wine. I've forgotten to look for it during my excursions to Asian markets. I've seen it on shelves in Chinese-American restaurant kitchens and considered asking the owners to sell me a jug. Also, I've asked after Xiaoxing in one of Chicago's largest wine warehouses only to be greeted with blank stares and half-hearted gestures towards the sake aisles. Whatever. I like the taste of sherry in my dumplings, but wonder how much better(or not) xiaoxing might be... Wed Oct 29 18:40:55 -0800 2003 1616442 0 malcarne 4 1616453 They don't come out dry at all. It may be the addition of egg, don't know. But I've had them fly off the platters at parties and seen some people make absolute pigs of themselves over these. So, I'm guessing they're o.k. I adore them. Thanks for the wine idea, however, will give it a try. Barbara Wed Oct 29 18:54:16 -0800 2003 1616450 0 bryan 5 1616473 Don't get me wrong, I'd love to try a "better" cut of pork and with yr suggestion I might(lord knows I don't make dumplings that often...so work intensive...makes one appreciate the endeavors of the local Chinese takeout). try the wine, I've only ever encountered recipes using it and oddly, never egg, tho' that's an obvious binding agent. Wed Oct 29 20:16:10 -0800 2003 1616453 0 malcarne 4 1616474 Diho used to sell Xiaoxing wine at both locations. Not a lot of selection but it was there. Wed Oct 29 20:16:28 -0800 2003 1616450 0 wally