Since I forgot to print out the recipe for the pot stickers I wanted to make tonight, I Googled pot stickers. The first hit that came up wasn’t exactly what I meant by pot stickers. Now, the following, on the other hand, is what I meant:
CHICKEN POT STICKERS*
Serves 6 as an appetizer
Each potsticker has 55 calories, 2 grams fat
For dipping sauce:
1 1/2 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
2 tablespoons oyster sauce
1 teaspoon hot chile oil
1/2 pound grilled, finely shredded chicken*
2 egg whites
1/4 cup diced water chestnuts
2 tablespoons finely chopped scallions
1 teaspoon finely chopped cilantro leaves
1/2 teaspoon minced ginger
1/2 teaspoon sugar
Dash of salt
1 teaspoon sesame oil
1 teaspoon hot chile oil
16 pot sticker wrappers
3 tablespoons cooking oil
1/2 cup chicken broth**
To make dipping sauce: In medium bowl, combine soy sauce, vinegar, oyster sauce and hot chile oil. Mix well and reserve.
To make filling: In large bowl, combine chicken, egg whites, water chestnuts, scallions, cilantro, ginger, sugar, salt, sesame oil and chile oil until mixture resembles a paste.
To make pot stickers: Working in batches, lay 4 potsticker wrappers on a clean surface. Keep remaining wrappers covered with plastic wrap to prevent drying. Put a heaping teaspoon of filling in center of each of the 4 wrappers. Brush edges with water. Fold wrappers in half over filling, pinching edges together to form semi-circles. Put potstickers on a plate and keep covered with plastic wrap.
To cook pot stickers: Heat large skillet over medium heat. Add about 1 1/2 tablespoons oil. When oil is hot, add half the potstickers, seam-side up. Cook pot stickers until bottoms are golden and crisp, about 4 minutes. Add 1/4 cup water. Reduce heat to low, cover and cook until liquid is absorbed, 5 to 6 minutes. Transfer cooked pot stickers to a platter, repeat, cooking the remaining potstickers.
Serve immediately with dipping sauce.
* The original recipe calls for 1/2 pound of raw shrimp, peeled and deveined, then minced. I had some grilled chicken in my freezer, so I substituted it. The calories and fat I list reflect the recipe made with chicken.
** The original recipe called for 1/2 cup water. A whole 14oz. can of chicken broth only has 30 calories and no fat, so it’s inconsequential (except for the sodium!).
Everything else is exactly as it was originally printed at The Mercury News on 2/2/20005. I added the hyperlinks to the article about Spivack’s and Ballet San Jose’s website, though. I’m a linky kinda girl.
The upshot? Be conservative with the oil — you want the pot stickers to, well, stick not fry. Also watch the heat: I learned that our stove’s medium is way too hot and that grease can splatter quite a distance from the pan when it’s too high and you food in the oil. My first batch of pot stickers didn’t take any 4 minutes to get golden brown – they were dark brown almost instantly. Waaay too brown. They were fried dark brown on the bottom and edges before they steamed in the chicken broth. They tasted okay, but they weren’t right.
The second batch turned out much better, thank God. Howie was not a fan of the sauce. “Too vinegary” he said, after screwing up his face into a disgusted grimace. Sheesh! Can’t win ’em all…He liked everything except the dipping sauce, though.