Potstickers

I've been wanting to make these for a while now. After looking through each and every issue of Cook's Illustrated that we own (to make some room on the bookshelf) I fell upon this recipe and decided it must be made! Yes, time consuming but well worth it. I made them two Sunday's ago and froze them so we could have them on a work night. I try to make at least two meals each weekend so we don't have to worry about preparing an entire meal after working all day. As you can see from my picture I could only find square wrappers so our potstickers were triangular rather then the traditional dumpling but just as good. Oh and I chose chicken instead of pork since I don't each pork. To grind your own chicken, use your food processor and pulse quickly. Don't over pulse or your chicken will turn to mush. Delicious and easy if you take the time to prep them beforehand. Enjoy!

Potstickers

3 C minced napa cabbage leaves

1/2 t salt

2 chicken breasts, ground

6 T minced scallions

pinch of ground black pepper

5 T soy sauce

1 1/2 t grated ginger

2 garlic clove, minced

2 egg whites

24 round gyoza wrappers or square wonton wrappers

4 t vegetable oil

Scallion Dipping Sauce

1/4 C soy sauce

2 T rice vinegar

2 T mirin

2 T water

1 t suracha sauce

1/2 t sesame oil

1-2 scallions, minced

Combine all dipping sauce ingredients and set aside.

Combine all filling ingredients in a boll and mix thoroughly. Cover and refrigerate until mixture is cold, at least 45 minutes or up to 24 hours.

Place 4 wrappers on work surface. Place one slightly rounded tablespoon of filling in the center of each wrapper. Using your fingertip, moisten edge of wrapper with water. Fold each in half and pinch edges together firmly to seal. Making sure the press out any air pockets. Repeat with remaining wrappers. Filled dumplings can be refrigerated over night or frozen.

To freeze place dumpling in a single layer and not touching on a baking sheet. Once completely frozen transfer to a plastic bag and place back in freezer. Do not thaw before cooking. They will defrost and cook during the remaining process.

Add 2 teaspoons oil to a nonstick skillet and heat to medium high. Arrange dumplings in skillet, lying flat on one side and just slightly overlapping if necessary. Cook without moving until dumplings are golden brown on the bottoms, about 5 minutes. Reduce heat to low and add 1/2 cup of water and cover. Cook until most of the water is absorbed and dumplings are slightly translucent. Uncover, increase heat to medium high, cook without stirring until bottoms are browned and crisp. Transfer to paper towel lined plate and repeat process with remaining dumplings. Serve immediately with dipping sauce.

Source: Cook's Illustrated March & April 2006