Wednesday, February 17, 2010

Ring in the Chinese New Year

with pot stickers. I made some pot stickers mostly from scratch today, with a few shortcuts. A couple years ago, my aunt gave me the advice of buying coleslaw mix instead of processing a head of cabbage to save time. Of course nothing beats hand rolled wrappers, but that was for another day and age. See modified recipe below:I blanched the coleslaw mix and SQUEEEEEEZED every last drop of water out (which was very easy with a bath towel and my body weight). I mixed that together with some ground turkey that I purchased. Another shortcut was using "fresh" ginger from a tube:Mmm mixy meat:Here are the raw/frozen pot stickers:
I'll post the cooked ones later on. I also made pearl meatballs with the excess meat to be steamed at a later date:

20 oz ground turkey
1 coleslaw mix
2 green onions, finely chopped
1 T fresh ginger root, finely chopped
1 teaspoon salt
1/2 teaspoon brown sugar
2 teaspoon sesame oil
2 T soy sauce
1 teaspoon sushi vinegar
1 (12 ounce) package wonton wrappers


1. Boil water and blanch coleslaw mix. Drain and squeeze when cooked through.
2. In a medium bowl, mix together the all the ingredients except for the wonton wrappers. Chill in the refrigerator for a couple hours, or overnight.
3. Place a tablespoon of the meat mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
4. In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.

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