James (Martin-Rial Family: 4th-grade teacher Ms. Martin, 7th grader Eleanor, and 5th grader Cliff) made Chef Michael’s cheesy bread and macaroni and cheese, “Both turned out great!” They look delicious! When can we come over for dinner?
This week, Chef Michael and the Kitchen Staff would like to share their potsticker recipe. It may appear complicated, but take it step and by step, and you’ll be rewarded with delicious dumplings!
Filling
- 1 lb ground pork, ground chicken or ground turkey
- 1/4 cup minced scallions
- 1 tablespoon minced fresh ginger
- 1/3 to 1/2 cup finely chopped spinach
- 1 tablespoon soy sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 1 teaspoon cornstarch
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 1/2 -3/4 teaspoon salt
- pepper to taste
- Gyoza wrappers
Mix together all the ingredients, except for the wrappers, and let sit for 20 minutes. Pan fry a small patty to taste. Add soy sauce, salt, pepper, and/or sugar if needed.
Fill and shape the dumplings. Check out this quick tutorial from Serious Eats. Use cornstarch water (mix 1 tablespoon of cornstarch in 1/2 cup of warm water) as “glue” when shaping the potstickers.
Coat the bottom of a skillet with a bit of vegetable oil. Heat the oil over medium-high heat until it shimmers.
Place the potstickers in the skillet flat side down. Arrange them in a single layer so that they are not touching each other. Lower the heat to medium.
Brown the dumplings for about 10 minutes until golden brown on one side.
Slowly add water to barely cover the bottoms of the dumplings, cover the pan, and bring the water to a boil. Steam the potstickers for about 10 minutes, or until most of the water has boiled off.
Uncover the pan, and fry the potstickers a little longer. They should release easily. If they don’t, let them cook a bit longer. Check to see if the meat is cooked by cutting one open. When they are all cooked, remove them to a plate and let cool down. Enjoy with your favorite dipping sauce!
Go-To Dipping Sauce
-
- Ratio of 1/3 rice vinegar to 1 soy sauce
- A splash of toasted sesame oil
- Some chopped green onions
