January 30, 2012 Asian Pork & Shrimp Potstickers
RECIPE
Serves 2 A CookTale I’m far from being unassuming until it comes to making Asian Potstickers and Dumplings. It is and always has been my challenge. Though every supermarket now has a self-service dumpling center, for some unexplainable reason I opt to make my own. The results are generally spotty, the satisfaction always gratifying. And evidently that’s what keeps dragging me back. INGREDIENTS 1/2 lb of ground Pork METHOD 1. In a food processor, add the first 8 ingredients. 2. With your fingers, wet all sides of the Gyoza wrapper. 3. Boil a large pot of water. Add 1 TB of Peanut Oil & reduce to a simmer for about 5 minutes or until the potstickers rise to the surface. Drain on paper towels & repeat with as many as desired. 4. In a non-stick fry pan, heat 1 TB of oil & carefully fry the potstickers until browned to your preference. SOY GINGER SAUCE Stir together: 2 TB of Soy Sauce Garnish the plate with slices of Scallions |
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- Posted under Asian, Dinner
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