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Submitted by Lisa Etziony I have a passion for cooking and a particular taste for Asian food – Thai, Chinese, Japanese and Korean. Most authentic Asian recipes contain non-kosher ingredients, so over the years, I have been able to create my own Kosher recipes with authentic Asian flavors. This one is for potstickers. Before my kosher-keeping days, I frequented a dim sum restaurant in Los Angeles and could not get enough of their potstickers. Once I started keeping strictly kosher, I had to rely on my memory of these delectable bites to create this recipe. I have tweaked the recipe over the years and now, 30 years later, they have been requested by my friends to serve at simchos and by my family for any occasion, more than any other dish that I make. The crunch of the fried side, and the pillowy softness of the steamed side makes for an irresistible bite, and along with the pungent umami sauce – they are addicting! (Recipe makes 50-60 potstickers)
purchased package of round wonton skins
1 lb. of ground chicken or ground beef
3-4 cloves crushed fresh garlic
1” piece of fresh ginger, finely grated or minced
2 Tbsp good quality soy sauce
2 tsp toasted sesame oil
1/4 cup of finely chopped scallions
1 egg
1 tsp red pepper flakes (more or less to taste)
half of an 8 oz. can water chestnuts, chopped small (use the rest in stir fry or a salad)
1/4 cup soy sauce (use a good quality like San-J or a kosher one from an oriental market)
1/4 cup white vinegar
2 to 3 scallions, thinly sliced
toasted sesame oil
red pepper flakes
In a bowl, mix filling ingredients well to combine
Potstickers dough can be made by hand with delicious results, however, it’s more labor intensive. In this recipe I use purchased round wonton skins and a tool to make them. This tool can be purchased at any oriental market. Put the round wrap on the open tool, wet the edges with water and put about a tablespoon of filling in the center. Fold the tool in half so the edges of the wrap meet, and press to firmly to seal edges. If the wonton cracks, use a bit less filling. Place on a baking sheet dusted with corn starch. Repeat using all the round skins. (At this point the potstickers can be frozen in single layer and follow cooking directions when you want to use them).
Spray a large nonstick skillet with an oil that can sustain heat – like canola or peanut – and add a drizzle of toasted sesame oil. Heat the skillet on a medium high flame. Place potstickers in the hot skillet (about 8-10 at a time without touching). Fry until the bottoms of the potstickers start to brown (less than a minute). Then, pour about 2/3 cup of water over all the potstickers and loosely cover pan and steam until all the water is evaporated (2-3 minutes). Once the water evaporates, let the potstickers continue to fry until bottoms are a nice deep brown color and crisp. You can turn them over to brown the other side, but authentic potstickers are crisp on bottom, and steamed on the top. These are best made and served.
Combine soy sauce and white vinegar in a bowl. Lightly drizzle with toasted sesame oil, sprinkle with a few red pepper flakes for some heat to your taste, and add a handful of chopped scallions/green onions.
Makes about 1/2 cup and can be multiplied.
Fan out potstickers on a platter and serve with white basmati rice and dipping sauce on the side. Or, place 3-5 on an appetizer size plate over a scoop of basmati rice and pass the dipping sauce.
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Can I skip the water chestnut?
Sure