Pot Stickers #2
Filling Ingredients:
- 2 packages of prepared potsticker or gyoza skins (find ones without egg). They are about 3" in diameter, round.
- 6 large carrots, grated
- 1/4-1/2 small head of cabbage, sliced thinly
- 1/4 cup unsweetened rice wine
Ingredients:
- 1 can (small, 10 oz?) bamboo shoots
- 1 handful of dried shiitake mushrooms, soaked - 10-20+ mushrooms, to taste
- mix blended stuff with unblended cabbage and carrots and add:
- 1 cup TVP, hydrated with some mushroom-soaking water, then drained
- 2 tsp white or yellow miso, mixed until smooth with about 1/4 cup water
- soy sauce to taste
- white pepper to taste
- chopped scallions (optional)
- 2 tsp cornstarch, mixed until smooth with about 1/4 cup water
Sauce Ingredients:
- 1 part soy sauce
- 1 part rice vinegar
- some grated fresh ginger or chopped scallions
Filling Preparation:
Prepare filling in a large pot and saute the above.
When carrots and cabbage have softened, place about 1/2 of the carrot/cabbage mixture in a food processor and process with:
Sauce Preparation:
The filling should be moist and cohesive, but not drippy, so adjust water amounts.
Place a small blob of filling in the center of each potsticker wrapper. Fold the wrapper in half, using water to seal. Join the points of the resulting half circle together, which will result in a little round 'hat'; it looks sort of like a tortellini (tortellinus?). Or do the traditional potsticker fold if you know how (it's harder to explain).
Place several potstickers on a bed of cabbage leaves in your bamboo steamer over a pot of boiling water. Cover, and do something else for about 7 min.
Eat potstickers immediately with a sauce recipe above.
You will need a few friends to help you eat these.
Servings:Source: Cynthia Gibas
Submitted by: Recipe Group Member
Date: Aug 26, 1994
