Tuesday, May 8, 2007

They're Called Postickers, Man

Potstickers, goyoza (gyoza), pan-fried dumplings…whatever you want to call them, I love them all. I just don’t love making them. The filling is easy enough to throw together, but wrapping is sooo tedious. The one good thing is I can make a gazillion in one sitting and freeze them.

Spinach and Pork Potstickers
  • ½ bunch fresh spinach, cleaned and finely chopped
  • 2 scallions, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 tsp kosher salt
  • 1 tsp sugar
  • 1 egg
  • ¾ to 1 pound ground pork
  • 1 pack goyoza wrappers
  • 1 scrambled egg for egg wash
Mix all the filling ingredients in a large bowl. Spoon about 2 tsp filling into each wrapper, brush the edges with egg wash, and fold into half moons (or triangles if you have square wrappers).

There’s a few different ways to cook these bad boys. Do it any way you like. Here’s how I do it. Bring a large pot of water to boil. Add the goyoza and boil them for about 3- 4 minutes. Drain and toss them IMMEDIATELY with a little oil. At this point, you can freeze the ones you aren’t planning on eating. Put them in a single layer on a lined cookie sheet and stick them in the freezer. When frozen, they can be thrown into a Ziplock bag. Oh, and take care not to drop them all over the dusty basement floor as you pull them out of the freezer.

In a skillet over medium-high heat, add a thin layer of oil and then the goyoza. Fry until a crust forms on each side. Serve with soy dipping sauce or sweet chili dipping sauce.

Soy Dipping Sauce
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 tbs packed brown sugar
  • 1/2 tsp sambal oelek (optional)
  • 2 tbs toasted sesame seeds (optional)

Sweet Chili Dipping Sauce
  • ½ cup white sugar
  • ½ cup water
  • ¼ cup rice vinegar
  • 1 tbs fish sauce
  • 1 tsp sambal oelek
In a small saucepan, bring the sugar, water and rice vinegar to a boil. Reduce the heat a little and simmer for about 5 minutes or until it starts to get a little thick. Turn off the heat, add the fish sauce and sambal oelek. Cool to room temperature before serving.

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