Potstickers - Recipe by Koji Cooks

POTSTICKERS

LACEY CRISPY INVERTED POTSTICKERS PLATED

Dumplings, have been a signature dish of mine since the early Santacafe days circa 1985. We literally sold thousands of orders! I made dumplings until my fingers got so dry from rolling wrappers that the tips cracked and bled! They have been on every restaurant menu I have created always very popular. I have since made a zillion different kinds—boiled, pan-fried, or steamed—all great. There are a bunch of different folds, some pleated and elaborate. For this recipe, I suggest just folding them in half and pressing closed firmly. For the more involved folds as pictured, check out the countless YouTube how-tos. Make a lot they freeze perfectly.

CRISPY POSTICKER

POTSTICKER/DUMPLINGS (when boiled) Recipe (makes 30-40)

DOUGH

3 cups of AP flour - plus some to dust and form

a pinch of salt

1 cup or more hot water

METHOD

This is the tricky part: getting the dough right. It can require a bit more water or flour to achieve the right consistency. The finished kneaded dough should feel like your earlobe, supple and not sticky. You may need to add a bit of water and/or flour as needed. Don't despair; it will work!

In a stand mixer fitted with the dough hook, or a food processor, or by hand in a bowl, add the flour, then the salt, then the water, and mix until it forms into a ball. If it is too wet or dry, now is the time for adjustments. Continue to knead on a work surface for 5 minutes, place in a plastic bag on the counter, and allow to rest for 1 hour. Cut the dough into 8 pieces. Roll through a pasta cutter, flouring the sheets as you go to the second thinnest setting. Punch and flour each round as pictured (I use a steel martini shaker—be creative!), and place in a covered container until ready to roll!

FILLING

1 pound boneless country pork ribs, frozen one hour then diced and pulse processed 7 pulses or until it is slightly coarse but not mush.

1 cup of finely sliced scallions

1/2 cup of fresh or frozen corn

3 tablespoons chopped cilantro

1 tablespoon cornstarch

1 tablespoon oyster sauce

1 tablespoon soy sauce

1tablespoon soy sauce

2 teaspoons sesame oil

1 teaspoon shiitake powder - optional (online purchase)

METHOD

Mix all of the above together and set aside

In a separate bowl, mix together 3 cups of finely chopped napa cabbage with 1/2 teaspoon of chili salt or kosher salt and allow it to rest for 30 minutes. Then, squeeze out and discard the salty water. Mix the drained cabbage with the meat mixture and refrigerate until ready to form dumplings/potstickers.

Now place 6-8 wrappers on a board, place about 2 teaspoons of filling on each towards the bottom half, moisten the top edge with a finger dipped in water and fold closed, press firmly and voila, potstickers/dumplings. Place on a floured tray, pressing the dumplings down a bit so they stand up flat on the bottom.

COOKING

Place 100ml of water in a measuring cup, plus 1 teaspoon of cornstarch, 1/2 teaspoon of flour, and 1/4 teaspoon of white vinegar and stir together. You will need to restir and duplicate this cooking liquid for every batch of 10 potstickers you cook (this method was gratefully borrowed from the Red House Spice website - thanks Wei!). Heat a 10-inch (or so) nonstick pan over medium-high heat, swirl in a generous teaspoon of vegetable oil to coat the bottom, place 10 - 12 dumplings in the pan, and lightly brown the bottoms. This will take about 2-3 minutes; lift the edge to check. Pour in the cooking liquid, cover, and allow the liquid to cook off, maybe 5 -7 minutes. For frozen, double the water and the cooking time, Remove the lid and allow to cook 1-2 minutes longer. A lacey, crispy bottom should line the pan. They are now ready. Ease out with a spatula and serve or hold warm. Repeat as many times as you like, holding in a warm oven. Serve with soy and crispy chili sauce or just soy and scallions.

KOJISAN