CornIto Potstickers: Pork, Shrimp, Chicken

Post date: Feb 22, 2010 3:17:52 AM

From LNY 2007

Traditional Fold: Pork, Ginger, Scallions

Three-Cornered Hat: Shrimp, Black Bean, & Cilantro

Boar's Head Wontons: Chicken, Hoisin, Green & Yellow Chives

1 1/2 lbs. ground pork

1 cup scallions (white and green parts), finely sliced

1/2 "hand" of fresh ginger, peeled and chopped into 1” chunks

1/2 cup of garlic cloves, peeled

2 tablespoons soy sauce

2 tablespoons sesame oil

2 tablespoons Shiaoxing rice wine sherry or dry sherry

2 teaspoons salt, coarse kosher preferred

1/2 teaspoon freshly ground black pepper

3 packages of round potsticker wrappers

Throw ground pork and sliced scallions into a large mixing bowl. With blades of food processor running, drop peeled ginger chunks and peeled garlic cloves down the feed tube so they are finely minced. Add ginger and garlic to mixing bowl. Add soy sauce, sesame oil, Shiaoxing rice wine/dry sherry, salt, & pepper. Using your bare hands, combine ingredients until well mixed.

1 1/2 lbs. shrimp, peeled and deveined

2 big “thumbs” of fresh ginger, peeled and chopped into 1” chunks

1 bunch of cilantro, washed and shaken or blotted dry, leaves only

2 tablespoons black bean garlic paste (brand with red lid is good)

1 tablespoon Shiaoxing rice wine sherry or dry sherry

1-2 packages of round potsticker wrappers

Place peeled and deveined shrimp into bowl of food processor. Pulse the on/off button to coarsely ground shrimp, being careful not to over-pulse—you don’t want shrimp paste. Remove shrimp to a large mixing bowl. With blades of food processor running, drop peeled ginger chunks down the feed tube so they are finely minced. Remove lid of food processor, add non-wet cilantro leaves and process until just minced—you don’t want ginger-cilantro paste. Add ginger and cilantro to shrimp. Add black bean garlic paste and Shiaoxing rice wine sherry (or dry sherry). Using your bare hands, combine ingredients until well mixed.

1 1/2 lbs. ground chicken

1 large bunch of garlic chives or yellow chives or combination of both, finely sliced

2 big “thumbs” of fresh ginger, peeled and chopped into 1” chunks

3/4 cup hoisin sauce (brand with blue and yellow label)

1 t. salt

2 tablespoons Shiaoxing rice wine sherry or dry sherry

2 tablespoons soy sauce

Throw ground chicken and finely sliced chives into a large mixing bowl. Either mince peeled ginger very finely by hand; or, with blades of food processor running, drop peeled ginger chunks down the feed tube so they are finely minced. Add ginger to mixing bowl. Add hoisin sauce, salt, Shiaoxing rice wine (dry sherry), and soy sauce. Using your bare hands, combine ingredients until well mixed.

Potsticker Dipping Sauce

1-2 parts soy sauce

1-2 parts chili-black bean sauce

3 parts rice vinegar