Potstickers
appetizers, chinese, sausage
24 potsticker wrappers
3 tablespoon oil
2/3 cup chicken broth
1 chili oil
1 rice vinegar
1 filling:
6 dried black mushrooms
1 cup cabbage -- sliced
1/4 teaspoon salt
1/2 lb ground turkey
2 cup napa cabbage -- sliced
3 green onions -- chopped
1 tablespoon ginger root -- minced
1/3 cup chicken broth
1 tablespoon soy sauce
1 tablespoon cornstarch
1/2 teaspoon sugar
1/2 teaspoon white pepper
2 oz chinese sausage -- chopped
Soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Trim and discard stems. Finely chop caps. Combine regular cabbage and salt in a bowl; let stand for 15 minutes. Squeeze to remove excess liquid. Place mushrooms, cabbage and remaining filling ingredients in a bowl; mix well. Place a frying pan over high heat until hot. Add chinese sausage and cook until fat is rendered, about 1 minute. Remove and drain on paper towels. Add to filling and mix well. To fill each potsticker, place a heaping teaspoon of filling in center of potsticker wrapper; keep remaining wrappers covered to prevent drying. Brush edges of wrapper in half, crimping one side to form a semi-circle. Pinch edges to seal. Set potsticker down on a baking sheet, seam side up so that potsticker will sit flat. Cover filled potstickers with a dry towel. Place a wide frying pan over medium heat until hot. Add 1 1/2 tbsp oil , swirling to coat sides. Add potstickers, half at a time, seam side up. Cook until bottoms are golden brown, 3 to 4 minutes. Add 1/3 cup broth; reduce heat to low, cover, and cook until liquid is absorbed, 5 to 6 minutes. Place potstickers, browned side up, on a serving plate with chili oil and rice vinegar on the side.
Recipe By : Culinary Journey Through China
Yield: 24 servings