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Apr 23, 2007 08:43 AM

best potsticker filling?

I have some ground pork and a hankering for potstickers. What should I put in 'em besides ginger, garlic, and chives? Please give me your potsticker wisdom.

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  1. I use a slight variation on a recipe from Cook's Illustrated. I love it!!! I make a big batch and freeze them - having them for dinner tonight!

    4 oz ground pork
    1/2 Napa cabbage, shredded (2 c)
    1 t salt
    1 scallion, minced
    1 clove garlic, minced
    1 T soy sauce
    2 t toasted sesame seeds
    2 t sesame oil
    pinch cayenne
    wonton wrappers
    (this recipe doesn't use ginger, but that would be a great addition)

    Mix. Fill wrappers. Shape into cute little dumplings. (cook of course) Enjoy!

    1. my mom's version - soft tofu with really sour cabbage kimchi and maybe some pork

      1. Chopped green onions, snap peas or pea pods, spinach, water chestnuts, a few splashes of dry sherry, chopped crimini, shrimp meat, tamari, and toasted sesame oil . . . I might add too a little lo-salt chicken bouillion to the filling for extra flavor. Also, I keep some ginger stored in sherry, so the ginger I use has more oomph.

        1. non-veg-- similar to laurenandlewis

          veg- broccoli/ginger, with a little scallion and minced napa cabbage, drop of sesame oil and tamari

          1. Ginger, garlic. chives--perfect. What else? Really overwork the ground pork first, making it into a paste. Sounds bad, tastes good.

            8 Replies
            1. re: Sam Fujisaka

              Overwork the pork, yes. It holds together better for those two critical bites in the middle of the dumpling where you want to get all that dipping sauce.

              Napa cabbage / pork are classic main bullking ingredients, but if you don't have napa, you can use regular cabbage leaves finely finely chopped. I do mine in the food processor to get them really tiny.

              1. re: FoodFuser

                Thanks for the over-working tip....makes sense. Now for a freezing question: if I make tons of them, can I just spread 'em out on a cookie sheet to freeze, then bag? Or should I parboil first (seems like the dough will be all flabby on defrosting, right?)

                  1. re: Sam Fujisaka

                    Thanks, Sam. I have a couple pounds of ground pork, so I will be churning out more than I can eat in a couple of days. I just wish I could fold/pleat like a pro. I try, but I am probably several thousand potstickers' practice short of "good".

                  2. re: Hungry Celeste

                    Wax paper as a buffer on the cookie sheet for stick-free removal after freezing.

                    Purists and firm advocates of hand-crimping may wince at the following, but if you want to get into mass production of these puppies (and they lend themselves well to it), try a dumpling press, such as at the following link. At first glance they seem like prosthetic dental appliances for the entire caries-ridden family, but a press makes fast work of closing the dumplings up.

                    1. re: FoodFuser

                      I went with pork, lots of fresh ginger, plenty of garlic, lots of chopped garlic chives, and a touch of soy. Massaged all that into the pork by hand, then filled & pleated by hand. Delicious, but even after repeated handwashing/soaking, I am still rather fragrant today. The wax paper tip was great, too. Now I have a big bag of frozen dumplings ready for weeknights.

                      1. re: Hungry Celeste

                        Yes - it is so great to have homemade dumplings after a long day! We had the last of ours this week (after you posted, it made me hungry). A word of caution, however - like all things frozen, they don't last forever.

                1. re: Sam Fujisaka

                  agree on the pork over work-I put into the mini processor until it is pasty-also like to add some oyster sauce and a dash of vinegar and wine and finely chopped water chestnuts