Potstickers An Asian Classic

26 Sep

I had a craving this weekend to make something savory yet satisfying.  Because I’m Asian, the chinese culture and cuisine will always be a part of me.  Hey I am not ashamed.  There were alot of delicious dishes and potstickers was one of my favorites.   I decided to make potstickers.   Surely, when one thought about potstickers, one could say… buy it at the restaurant or cafe but the quality was and still is different.  My family had always made ours from scratch.  We would buy the wrappers and marinated our own filling to place in the wrappers.  It was much healthier, fresher, cheaper and the added bonus that we got  to put what we wanted in the little suckers.
Ingredients:

Pork (lean was preferred for us)

Potsticker wrappers-found at any supermarket or grocery store that carried asian foods

Chinese mushrooms

Corn

Dried Scallops

Marinade:

Cooking Wine

Some Ginger-diced

Cornstarch

Salt

Pepper

Sugar

Soy Sauce

Oil

Oyster Sauce

Preparation:  Soften Chinese Mushrooms by soaking in water.  Soften dried scallops by soaking in water and wash it.   Combine pork with marinade and mix well.   While the pork is being marinated dice up soften mushrooms and shred scallop into strands.  Add them both with the corn into pork filling.  Let mixture marinate a bit more.

Seperate an egg and use the egg white as a sealant.

Assembling:  Brush egg white on the outer edges of the wrapper and spoon pork mixture onto the wrapper.  Fold the wrapper in half to seal the pork inside and then fold in again on the sides.  Repeat until wrappers and pork filling is used up.

Cooking:  One  could either pan or place the potstickers  into boiling water to cook them.  Both ways work well as potstickers are delicious for snacks or for any meal.

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