Wednesday, January 13, 2010

Pork Potstickers

I've made potstickers so many times only to have the filling be hard or tough. I can't remember where I heard to add the soft tofu but it really helps to make a tender potsticker. These are wonderful served with a variety of your favorite Asian sauces. One of my favorites is a combination of soy sauce, scallions and chili oil.

Pork Potstickers
1/2 pound ground pork
1/2 cup of soft tofu
1/2 cup green onions - sliced
1 clove of garlic - minced
2 tbsp of ginger - minced
1 egg
1 tbsp oyster sauce
1 tbsp soy sauce
1/2 tbsp hoisen sauce
package of round wonton skins
1 tbsp cornstarch mixed in 1 tbsp water
1 tbsp of olive oil

Gently mix the pork and tofu to incorporate. Stir in the green onions, garlic, ginger, egg, and sauces, stirring as little as possible to ensure a tender potsticker filling. Place a teaspoon of filling in each wrapper. Dip your finger in the cornstarch mixture and wet the edge of half the wonton wrappers. Fold the other half over the filling and go along the edge, pinching the two edges together to create a seal. Continue filling the wrapper until filling is gone.

Frying the wontons should be done in batches to avoid overcrowding in the skillet. In a saucepan, heat the olive oil over medium heat. Add the potstickers and 1 cup of water. Simmer on low until the water evaporates and the pan becomes dry about 8-10 minutes.

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