"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Potstickers Recipe

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This recipe for Potstickers, by , is from The Ewart Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

karen ewart
Added: Wednesday, June 27, 2007


1 1/2 lb ground pork
3/4 c. dried shitake mushroom
1 c shredded napa cabbage
half of a red onion
4 T China Blue Sweet Soy Wok sauce to taste
150 Potsticker wrappers
2 qt chicken stock
Canola Oil

Soak mushroom in warm water for 5-10 mins or until
reconstituted. Drain and remove stems. Place the cabbage
salt in a bowl and let sit for a few minutes, then rinse and
squeeze out extra water.Pulse mushrooms, cabbage, and
in a food processor until minced. Add pork and wok sauce
and continue pulsing until mixture resembles a paste.
Transfer a small amount of the filling into a piping bag, keeping
the remaining mixutre refrigerated. Lightly wet the edges of
the wrapper and pipe roughly one teaspoon of the filling into
the center. Fold the wrapper in half and crimp the edges, or
use a dumpling mold. Press the potstickers lightly against the
work surface to flatten the bottom. Heat oil in a wok or saute
pan at medium high heat. Add 8-12 potstickers, standing
them upright in the oil. Cook until golden on the bottom, about
3-4 minutes, then add enough stock to cover the bottom of
the pan by about a quarter inch. Cover nad braise for 4-5
mnutes, or until stock is almost completely reduced. Continue
process in batches. Serve hot with an array of sweet and
savory Asian sauces.

Number Of Servings:
Number Of Servings:
150 potstickers
Personal Notes:
Personal Notes:
I would personally recommend reducing the recipe by half since
it makes soooo many! Very tasty!




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