Thursday, April 03, 2014
1 lb ground pork (also good with ground chicken)
6 water chestnuts, diced
2 or 3 green onions, thinly sliced
2 tablespoon finely chopped, peeled fresh ginger (ground ginger does work in it's place)
1 tablespoon minced garlic
3 tablespoons soy sauce (plus some for dunking)
2 packages of wonton wrappers
2 to 3 tablespoons of vegetable oil
In a medium to large bowl, mix the ground pork, water chestnuts, green onions, ginger, garlic and soy sauce.
Take one wrapper at a time and spoon a rounded teaspoon of filling in the center. Keep the rest of the wonton wrappers covered with a damp towel.
Wet the four edges of the wrapper with dampened fingers. Fold wrapper in half over filling to form a triangle, making sure the ends meet and filling is centered; press edges down firmly to seal.
Spray a platter or plate with cooking spray, place sealed potstickers, cover with a damp towel to keep moist. Fill plate and place in the refrigerator to keep cool while you continue to fill wrappers. Repeat filling each wrapper until all the filling is gone.
Heat 1/2 cup water to in a 12-inch nonstick skillet with a tight-fitting lid. Add about 9 to12 potstickers to the pan, cover and steam until translucent and just cooked through, 3 to 5 minutes or until most of the water is evaporated. Don't pack them too close or they stick together. Heat 1 tablespoon oil over medium-high in skillet. Cook until lightly browned - turning once, about 1 minute per side. Repeat with remaining tablespoon oil and wontons. Serve with soy sauce.
Prepare the potstickers up to the cooking stage.
Take a baking sheet and line it parchment paper or aluminum foil. Place the potstickers on the baking sheet so that they are not overlapping or touching. Place in the freezer.
After the potstickers are frozen, place them in a freezer bag. They can be frozen for up to 3 months.
When ready to use, cook the potstickers as usual, without thawing. The cooking time will be a bit longer than usual.