Ingredients with Measurements:
- 1 package of bean curd paste (14 oz)
- 1/2 cup of chopped green onions
- 1/2 cup of chopped shiitake mushrooms
- 1/4 cup of soy sauce
- 2 tablespoons of sesame oil
- 1 tablespoon of cornstarch
- 1 tablespoon of sugar
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of salt
- 1 package of potsticker wrappers (30 count)
- 1/4 cup of vegetable oil
- 1/2 cup of water
Special equipment needed:
- Large non-stick skillet with a lid
- Mixing bowl
- Pastry brush
Step-by-step instructions:
1. In a mixing bowl, combine the bean curd paste, green onions, shiitake mushrooms, soy sauce, sesame oil, cornstarch, sugar, black pepper, and salt. Mix well until all ingredients are evenly distributed.
2. Take a potsticker wrapper and place a tablespoon of the filling in the center. Fold the wrapper in half and pinch the edges together to seal. Repeat until all the filling is used up.
3. Heat the vegetable oil in a large non-stick skillet over medium-high heat. Place the potstickers in the skillet and cook for 2-3 minutes until the bottoms are golden brown.
4. Pour the water into the skillet and immediately cover with a lid. Cook for 5-7 minutes until the water has evaporated and the potstickers are cooked through.
5. Remove the lid and cook for an additional 1-2 minutes until the bottoms are crispy and golden brown.
6. Serve hot with soy sauce for dipping.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat
Serving size:
Makes 30 potstickers, serving size is 5 potstickers
Nutritional information:
Calories per serving: 210
Total fat: 10g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 600mg
Total carbohydrates: 25g
Dietary fiber: 2g
Sugar: 2g
Protein: 6g
Substitutions for ingredients:
- Bean curd paste can be substituted with mashed tofu or ground pork
- Shiitake mushrooms can be substituted with any other type of mushroom
- Soy sauce can be substituted with tamari or coconut aminos
- Vegetable oil can be substituted with any other type of oil
Variations:
- Add minced garlic and ginger to the filling for extra flavor
- Substitute the shiitake mushrooms with diced water chestnuts for a crunchy texture
- Add a teaspoon of chili paste to the filling for a spicy kick
Tips and tricks:
- Make sure to seal the potstickers tightly to prevent the filling from leaking out during cooking
- Use a pastry brush to brush the edges of the potsticker wrappers with water to help them seal better
- Don't overcrowd the skillet when cooking the potstickers to ensure they cook evenly
Storage instructions:
Leftover potstickers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the potstickers in a non-stick skillet over medium heat and cook for 3-5 minutes until heated through.
Presentation ideas:
Arrange the potstickers on a platter and garnish with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions and sesame seeds
Pairings:
Serve with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
Steamed rice and stir-fried vegetables
Troubleshooting advice:
- If the potstickers are sticking to the skillet, add more oil to the pan before cooking.
- If the potstickers are not cooking through, add more water to the skillet and cover with a lid for a few more minutes.
Food safety advice:
Make sure to cook the potstickers to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Potstickers are a popular Chinese dumpling dish that originated in the northern region of China. They are typically filled with meat and vegetables and pan-fried on one side before being steamed to cook through.
Flavor profiles:
The filling for these potstickers is savory and umami-rich, with a slight sweetness from the sugar. The potsticker wrappers are crispy and slightly chewy.
Serving suggestions:
Serve the potstickers as an appetizer or as a main course with steamed rice and vegetables.
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Region: Chinese