Ingredients
10 oz package frozen chopped spinach, thawed
1 lb ground pork
1/2 cup green onions, minced
3 tbsp cilantro, minced
2 tbsp soy sauce
2 tbsp dry sherry
1 tbsp fresh ginger, peeled and grated
2 tsp sesame oil
4 large cloves garlic, minced
1 package potsticker wrappers
1 egg white, lightly beaten
1/2 cup vegetable oil
2 cup chicken broth
1 hot pepper oil
SESAMESOY DIPPING SAUCE
1/2 cup soy sauce
2 tbsp chinese black vinegar
1 tbsp garlic, minced
1 tsp ginger, minced
1 tsp sesame oil
Directions
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 ts 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 tb 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 200øF. 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: Medford Mail Tribune, 10 January 1995 Typed by Katherine Smith
Kook-Net: The Shadow Zone IV - Stinson Beach, CA
Servings: 30 dumplings
Chinese Potstickers Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese
The History of Recipes
We can follow the history of `recipes` back into the far past, certainly as far back into recorded history as the early Egyptians, and potentially, even further back. In practice though, these, early records were just primitive hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe found, according to food historians are a few clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Later, we have a couple of cookery books dating from the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, they are not about the indian food that is served today, but instead accounts of the types of meals on the menues of the upper classes of that period. Later on in the 1400s, knights returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, including spices like rosemary and coriander. The introduction of these new tastes was responsible for an increase in recipe publications, some of which are kept safe in private cookery archives. For the centuries that followed, the rich families of Wesstern Europe competed to serve the most exotic banquets, and as a result the best chefs and their recipe collections were at a premium. However, it was during the nineteenth century that haute cuisine and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day. The introduction of the TV brings us TV cooks and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Chinese Potstickers recipe.
