Monday, February 1, 2016

Rosie Makes Potstickers! Haiku Gone Wild!

I love potstickers!  
Haven't made them in ages.   
Love a good Haiku.

Here's my mise-en-place.
Pork, cabbage, ginger, onion.
Forgot the garlic.

 Squeeze the ginger juice.
 Cabbage, onion, garlic, pork.
Squish all together.

Fork ever' which way.
Mix and stir.  Toil and trouble. 
I got this, you know!
Eggrolls are quartered.
Mr. Hawthorne stuffs his wraps.
He has shit detail.

 Made twelve stuffed wontons.
The three of us ate them all.
We love our wontons.
Start turning over.
Salivation occurring.
Haiku makes no sense.

Hot oil sheet in pan. 
Layer stuffed wontons in pan.
Brown, turn over, then water.

Cover, slow simmer.
Four or five minutes. Tender.
They're ready to serve.

 Rosie's Potsickers

1 lb ground pork
3/4 cup Napa cabbage minced
2 TB chopped red onion
1 large garlic clove, minced

2 tsp sesame oil
2 TB tamari sauce
1 TB rice vinegar
1/4 tsp kosher salt
1 tsp crushed Szechuan pepper
1 inch chunk frozen ginger root
12 wonton wrappers

Combine pork, cabbage, onion, garlic, sesame oil, tamari, rice vinegar, salt, pepper, ginger juice and minced pulp.
I always keep frozen 1-inch chunks of ginger on hand.  I nuke them for about 22 seconds, then squeeze the juice into my mixture.  Mince the rest of the ginger.

Place a small bit of the pork mixture in  the center of the wonton, brush the edges with water, and press to seal.  Be sure not to over fill your potstickers..

Pour a thin film of peanut oil in a skillet.  Heat to about 325° and brown the potstickers on one side.  Turn over and carefully pour about 1/2 cup water in pan, cover, and simmer about 5 minutes.

Serve with dipping sauce.

This mixture would make enough stuffing for 24 potstickers, but it's just three of us here now, so I'm only making 12 potstickers.

Saving the rest for something else!

Dipping Sauce
 Enough for 12 potstickers.

1 TB rice vinegar
1 TB soy sauce
1 tsp sugar
1 heaping tsp sweet chili sauce
1/2 tsp hot mustard

Mix all together.