What a beautiful day it is today. It is nice and warm with a bit of clouds. I decided to switch gears today and create something savory again. Potstickers….an family favorite all these years!!!!
Potstickers are quite versatile as literally one could use different ingredient combinations to make them but the key to a good potsticker is the wrapping and filling.
My family tends to use lean ground pork as the filling and mix it with either dried scallops, mushrooms, corn or shrimp. This time I choose to make it with dried shitake mushrooms.
Marinating: To marinate the pork, I added soy sauce, oyster sauce, salt, pepper, sugar, cornstarch, rice wine, and some oil. I mixed it until it became a smooth paste and that all the ingredients had become incorporated. While marinating, I soaked up some dried shitake mushrooms. Then I diced them up and added to the marinating ground pork mixture. Next I separated an egg and reserved the egg white. It was meant to act as an adhesive to the wrapper and the mixture inside.
Assembling: I first placed some egg white to the edge of the wrapper and then spoon in some meat mixture. Next I folded in the edges of the potstickers in an angle and press together the edges. Reprat until you have a meal.
Cooking: I tend to pan fry them in oil, but the key to them not getting burned is keeping the stove at medium heat and now and then add a bit of water to the pan. This allowed steam to develop and in turn helped in cooking the potstickers. Repeat adding water on medium heat until the potstickers are done. A side of red vinegar goes along way with the potstickers.
1 lb ground pork
8 dried shitake mushrooms disced
Success, nothing is as yummy than a crispy skinned potsticker. Bon Appetit.