Web Extra: Pot-stickers for New Year—or any year
Dorothy Huang, whose Chinatown food tours are featured in January 2010 issue, shares her pot-sticker recipe, a traditional Chinese New Year staple.
Ring in the New with Pot-stickers
Pot-Stickers (Yields 45)
In a large bowl, combine pork, spinach and seasoning ingredients – pepper, cornstarch, soy sauce, sesame oil, chopped green onions, and minced ginger. Mix well.
Put 1 tablespoon filling in the center of the wrapper. Wet edges with water all around. Fold it into a crescent shape by pleating the outer edge of the dumpling. Press the edges together firmly.
Add 1 tablespoon oil in a 12-inch non-stick skillet over medium heat. Arrange half of dumplings in the skillet. Turn heat to high. Cook uncovered for 1 minute or until brown on the bottom.
Add 3/4 cup chicken broth. Reduce heat to medium. Cover tightly and cook for 5 minutes or until all the liquid is absorbed. Transfer dumplings, brown side up, to a plate.
Repeat steps “1 and 2” with the other half of dumplings. Serve with dipping sauce.
See the full article in the January 2010 issue.