Monday, October 24, 2016

It's Pot Sticker Time!


Rosie was in the mood for pot stickers and assorted dipping sauces.
And this is going to be one of those roaming posts, because I'm making this up as I go along.

I'll be making two different stuffings for my pot stickers - a pork and shrimp stuffing for Mr. Hawthorne and me and a shrimp stuffing for He-Who-Does-Not-Eat-Four-Legged-Animals.

Rosie's Pot Stickers

For the Filling:
1/3 cup chopped cabbage
2 baby carrots, shredded
2 scallions, minced
about 2 TB minced water chestnut
large chunk of frozen ginger
1 large garlic clove, minced
1 tsp sesame oil
2 TB tamari

Nuke ginger about 25 seconds then squeeze to release the juice. Run the ginger through a garlic press and scrape off.  Mix all ingredients

For the Shrimp and Pork Filling:
Makes 16.
8 oz. ground pork 
4 oz. shrimp, ground up
2/3 of above vegetable filling mixture
1 TB tamari
1 tsp sesame oil
Mix with hands.

For the Shrimp Filling:
Makes 8. 
4 oz. shrimp, ground up
1/3 of above filling vegetable mixture
1 TB tamari
1 tsp sesame oil
Mix with hands.

To Assemble:
Drop a small amount of filling in the center of a wonton.  Brush edges with water and fold into a triangle, sealing the edges.  Do not over fill.

To Cook:
Pour a thin layer of peanut oil in a large skillet, heat to 325° - 350° and put in the pork wontons one at a time.  Lightly brown one side and I like to brown the other side too.  Add in some water, cover, and cook over low heat for 5 minutes.  Drain on racks.
That much water chestnuts, scallions, carrots, and cabbage.

That much ginger root and garlic.

I started out with about 8 ounces of shrimp.

Puréed it.

Shrimp and pork.

Use half the shrimp mixture with 1/3 vegetable mixture.

Add 1/2 the shrimp mixture to the pork and 2/3 vegetable mixture.

I made three dipping sauces.
Top left:
1 small garlic clove, minced
1-inch knob of ginger, nuked, juiced, and minced
sprinkle of red pepper
1/4 cup tamari
2 TB rice vinegar
1 TB toasted sesame seeds
1 TB Thai chili sauce
1 tsp mirin
a few drops sesame oil
Mix all together.  Taste test and adjust if you like.

Top right: 
Juice of 1 lime
1 TB sugar
1 TB fish sauce
1 tsp rice vinegar
1 small clove garlic, mince
big pinch of red pepper
Mix all together.  Taste test and adjust if you like.

1/3 cup mayonnaise
1 TB sriracha sauce
Mix all together, taste test, and adjust if you like.

Mound filling in center of each wonton.

Paint water around edges.
And seal.

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