Saturday, March 27, 2010

Pork Curry Potstickers

Ingredients for the sauce:
1/2 cup unsweetened coconut milk
1/2 cup orange juice
1 T minced Thai basil leaves
2 green onions, minced
1/2 teaspoon Indian curry powder
1/4 cup mirin
2 T oyster sauce
1 teaspoon chili sauce (recommended: Sriracha)
1 T freshly minced mint leaves

Ingredients for the filling:
1 pound ground pork
1 tablespoon freshly minced cilantro leaves
1 green onion, minced
1 T oyster sauce
1 T hoisin sauce
1 T mirin
1 T finely minced ginger
40 round gyoza wrappers
1/4 cup cornstarch
2 T canola oil

Preparing the sauce:
Can be done a day in advance of the final preparation. Combine all the sauce ingredients in a non-metallic bowl and mix well. Cover and refrigerate until time to use.

* * * * * *

Preparing the potsticker filling:
Combine all the ingredients in a nonmetallic bowl and mix very well using your hands. Set it aside.

* * * * *

Preparing the potstickers:
Line a large cookie sheet with parchment paper and dust the paper heavily with the cornstarch. Take a gyoza wrapper and put a generous 1 teaspoon, almost 1 tablespoon, dollop of filling in the middle of the gyoza wrapper. Pinch the wrapper all the way around the dumpling to close it up, like a fold/pleat - approximately 4 folds. Give it a little twist around the dumpling's "waist." Arrange the finished dumplings on the cornstarch coated cookie sheet. When all 40 dumplings are finished, cover and refrigerate for 1/2 an hour.

Final cooking steps:

Add the canola oil to a large 12-inch nonstick skillet. Start adding the dumplings to the pan and turn the heat to medium-high. Brown the bottom of the dumplings, about 2 minutes. Reduce the heat to medium, add the sauce, cover the pan and steam for 2 minutes. After 2 minutes, uncover the pan and turn over all the dumplings to coat with the sauce.

Serves 8


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