Ingredients: |
Ingredients: 1/2 lb. ground pork.
1 cup fresh spinach, washed and chopped coarsely
1/4 cup chopped fresh garlic chives or green onions
1 1/2 Tbs. Soy Sauce
1 tsp. Asian fish sauce (nuoc mam)
1/2 tsp. salt
1/4 tsp. black pepper
1 Tbs. cornstarch
2 eggs, beaten
1/4 cup bread crumbs
1 package of gyoza wrappers (about 40)
1 Tbs. vegetable oil
Sauce:
1/4 cup Soy Sauce
2 Tbs. Chinese pepper oil
2 Tbs. rice wine vinegar
1 large clove garlic, very finelychopped
2 chives or green onions, finely chopped
|
Directions: |
Directions:In a skillet, saute the pork over medium-low heat, breaking it up as it cooks. When all the pink has gone, add the spinach, chives, soy sauce, fish sauce, salt and pepper and cook, stirring now and then, for another two minutes. Stir in the cornstarch and about two-thirds of the beaten egg (quickly!) until they disappear. Finally, stir in the bread crumbs. Remove the pan from the heat, and scoop the mixture into a bowl and set aside. Separate a few gyoza wrappers (this is tricky: be sure they're only one layer thick) and place on a cutting board. With a brush, apply a semi-circle of beaten egg along the top margin of each wrapper. Spoon a generous teaspoon of the pork mixture in the center, then carefully fold the wrappers over and press the edges together. Seal the edges as completely as possible without breaking the wrappers. Place the finished dumplings, meat edge down, on a platter. Cover the platter with a damp cloth while you continue assembling the dumplings; they have a way of drying out. Avoid jamming them together, since they stick together and are hard to get apart intact. Spread a film of oil in a skillet (a spritz of Pam works fine) and heat over medium heat. Space out as many dumplings as the pan will hold and cook until they're crispy brown on the bottom (this is when they stick to the pot). Pour in 1/3 cup of water over the dumplings, cover the pan, and cook until all the water has been absorbed into the dumplings. Remove with a spatula and serve immediately, even if you have to make another batch. Combine the sauce ingredients and serve on the side. |
This recipe for Asian Pot Stickers is from