Wednesday, June 23, 2010

Homemade Potstickers, Rice, Zucchini

My mom learned how to make these potstickers from a Chinese woman in our ward (church group). We grew up making them together, but we always called them gyoza instead of potstickers (which I believe might be the Japanese name? My mom did originally fall in love with potstickers high on pregnancy cravings at a little Japanese restaurant in downtown Provo...but I digress.). Fast forward just a few years to when I met my husband. He had served a church mission in Taiwan and called these little lovelies guo tie or shui jiao or something that I likely don't know how to spell. So although we all love this meal, we have no idea what to call it! I think I've settled on potstickers, just as a neutral territory.

Homemade Potstickers
1 medium head cabbage
1/4 c garlic cloves
1 T sesame oil
1/4 c soy sauce
1 lb ground pork
1 1/2 t salt
1/2 t sugar
1/4 t pepper
1 pkg round potsticker wrappers (refrigerated in the store- usually near the produce)

Chop cabbage very fine. Chop or mince garlic. In a large bowl, mix together well all ingredients except wrappers. Let filling sit for 10 minutes, or cover and refrigerate up to overnight. Wrap about 2 tsp filling in each wrapper. There are usually instruction on the package, but here's the idea:

Holding the wrapper in one hand, spoon the filling into the middle of the wrapper. Have a small bowl of water close by, and use your finger to get a little water and wet the edge of the wrapper (you only need to moisten halfway around the circle). Then fold the wrapper in half, forming a semicircle that encloses the filling. Pinch the edges tight to make sure the water has sealed the wrapper shut.

Next, cook the potstickers. Heat 1 T vegetable oil in a non-stick skillet over medium to medium-high heat. Place as many potstickers in a single layer in the pan as you can. Allow to brown and then pour water to mostly cover the potstickers, about 3/4 of the way. Let the water boil down. (The potstickers get cooked through by the steam.) Serve immediately.

Store extra filling in the fridge for a few days. Wait to wrap anymore potstickers until you are ready to cook them, or the wrappers will go gooey.

Rice and Sauce
1 c rice
1/4 c soy sauce
1 T sesame oil
2 T sugar

Cook rice according to package directions.

In a small bowl, make a simple sauce for the potstickers. Mix together soy sauce, sesame oil and sugar. Adjust amounts according to taste. Serve potstickers over hot rice and drizzle lightly with sauce.

1 to 2 zucchini
2 to 3 T teriyaki sauce, or other Asian sauce
sesame seeds (optional)

Cut zucchini into thin circles. Saute with cooking spray until tender and somewhat translucent. Top with desired sauce. Sprinkle with sesame seeds.

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