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Potstickers
from the kitchen of Kaila Chan
Ingredients:
1/2 lb prawns, finely chopped
1/2 lb ground pork
3 slices fresh ginger, finely chopped
3 large Chinese black mushrooms
2 stalks green onion, finely chopped
1 tbsp soy sauce
1 tsp cornstarch
1/2 tsp sesame oil
1/4 tsp sugar
1/2 tsp salt
Potsticker wrappers (or won ton skins)
1/2 cup vegetable oil
1 cup chicken broth or water
Soak black mushrooms in hot water. Drain, remove stems and mince.
In large bowl, mix mushrooms, prawns, pork, ginger, onions, soy sauce,
cornstarch, sesame oil, sugar and salt. Add approximately one
tablespoon of the filling mixture to center of a wrapper. Pinch
sides firmly together, forming a half circle. Set upright on a
platter, creating a flat base.
Heat oil in large skillet. Fry potstickers until bottoms turns
light brown. Pour broth over potstickers, cover and cook over
moderate heat for 6-7 minutes, until the broth evaporates. Turn
each potsticker over, brown side up, and place on a serving platter.
Serves 8-10.
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