Chinese Potstickers

Recipe Ingredients

1		Pa frozen chopped - spinach; thawed
1 lb	454g / 16oz	Ground pork
1/2 cup	31g / 1.1oz	Green onions - minced
3 tablespoons	45ml	Cilantro - minced
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Dry sherry
1 tablespoon	15ml	Fresh ginger - peeled and
2 teaspoons	10ml	Sesame oil
4 teaspoons	20ml	Clov garlic - minced (large)
1		Potsticker wrappers
1		Egg white - lightly beaten
1/2 cup	118ml	Vegetable oil
2 cups	474ml	Chicken broth
		Hot pepper oil
		Sesame Soy Dipping Sauce
1/2 cup	118ml	Soy sauce
2 tablespoons	30ml	Chinese black vinegar
1 tablespoon	15ml	Garlic - minced
1 teaspoon	5ml	Ginger - minced
1 teaspoon	5ml	Sesame oil

Recipe Instructions

Squeeze all the moisture from the spinach, then combine it with the pork, onions, cilantro, soy sauce, sherry, ginger, sesame oil and garlic; mix well.

Lay a potsticker wrapper on a potsticker press. Spoon 2 tsp filling into the center of the wrapper. Brush the edges of the wrapper with egg white. Press the two halves of the press together firmly. Gently remove the folded and crimped dumpling; lay the dumplings on a flat surface, crimped edges up, to form a flat bottom. Repeat with remainder of filling and wrappers.

Heat 2 tbs oil in a 12" heavy skillet over medium-high heat. Add as many potstickers as you can get in the pan without crowding, and cook until golden brown on the bottom. Add 1/2 cup of the broth and cover the pan immediately (as soon as the broth comes in contact with the oil a major amount of splattering and sizzling occurs, so be careful.) Reduce the heat to medium-low, and cook the dumplings until most of the liquid has been absorbed and the potstickers are nicely plumped and a deep golden brown on the bottom.

Remove from heat and keep warm in a 200F oven while you cook the remaining potstickers in the same manner. In a small container, combine the dipping sauce ingredients. Serve the sauces in separate dishes with the potstickers.

Source:
Rancho La Paerta, Baja California, Mexico

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