These easy potstickers or soft wontons are nice served with a homemade hot garlic potsticker sauce. You can make this by mashing 4 garlic cloves, ½ teaspoon of Szechuan hot oil and a teaspoon each of sherry and vinegar. Stir in 3 tablespoons of soy sauce and you will have a wonderful garlic sauce.
You can use a bottled garlic sauce if you prefer, or serve these pan-fried pork wontons with sweet chili sauce. Chinese mustard or hoisin sauce are other options.
Serve these garnished with cilantro (fresh coriander) or edible flowers if you like, or simply as they are. So, if you have never made a chicken potsticker recipe, potsticker soup or lobster potsticker recipe, let the following directions guide you. Potstickers are similar to wontons because they are in a thin dough wrapper, but they are boiled first and then pan-fried to make them sticky.
8 oz (225g) cooked boneless pork, in 1 inch squares
2 tablespoons soy sauce
½ bunch halved green (spring) onions
1 ½ cups (190g) all-purpose flour
2 teaspoons dry sherry
1 egg yolk
¼ teaspoon ground ginger
1 tablespoon sesame oil
½ teaspoon lemon pepper
6 tablespoons water
Dash of MSG (optional)
½ cup (120ml) cooking oil, for pan-frying
Use the food processor to chop the pork and green onions coarsely. Add the ginger, soy sauce, egg yolk, sherry, lemon pepper and sesame oil. Process briefly to mix.
Transfer the pork mixture to a plate and clean out the food processor.
Put the flour and MSG in the food processor bowl and process, adding the water all at the same time. Keep processing until you have a dough ball, then roll it out on a lightly floured board and cut 2 inch circles using a biscuit cutter. These should be 1/16 inch (1.5 mm) thick.
Put a teaspoon of the pork mixture in the middle of each dough circle and roll the circles up to make balls or fold the circles over to make half-moons. Press the edges together with your fingers and put the wontons on a greased plate.
Bring 2 quarts of water to a boil and drop the wontons in the water. Let them boil for a minute after they have floated up to the surface, then drain well. Let them cool a bit on the oiled plate.
Heat ½ cup of cooking oil in a skillet over a moderate to high heat. Fry the wontons, turning frequently, until lightly brown. Drain on paper towels and serve this pork wonton recipe with your preferred sauce.
Pork potstickers must be one of the best recipes every invented. The flavors in this wonderful pork potstickers recipe are really good. The ingredients are easy to find and the process for making the potstickers is much simpler than many home cooks would have thought. Some families like to go out for Chinese food, or get a takeout, once a week, but that is no longer necessary once you have learnt a few new Chinese recipes, because it is easy to make your own Chinese food at home. Homemade Chinese recipes are usually cheaper, fresher, better quality and tastier as well.
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Some Chinese utensils are the same as Western ones, but not all. To make the best Chinese recipes you will need various pots and pans, ladles and spoons or spatulas. A good-quality wok is also a staple, and you might like to get a bamboo steamer too since you can make steamed wontons in there, or even cook vegetables or chicken. A bamboo steamer can be yours for just $4 or $5.
The texture of the bamboo allows steam to circulate and evaporate so you do not get a lot of moisture stuck on the lid. Also, you can steam more than one layer of food at a time by stacking the steamers on top of one another. The food which requires the least steaming goes on top. Just rinse a bamboo steamer with water. Never use detergent, else the steamer will absorb the soap flavor and the next recipe you make in it will taste like soap.
A Chinese spatula is something else you might wish to get, and this long-handled, shovel-like blade spatula is for wok stir-frying. The spatula blade edge fits the shape of the wok and this is more sturdy than Western spatulas, so you can remove food from the wok as well as toss and stir large quantities of ingredients together. A Chinese wire strainer is a flat, wide, wire-mesh strainer with a long bamboo handle. Use this to remove deep-fried foods form hot oil or to get noodles out of hot water.
A sizzling platter or iron-plate is just used for effect, since the sizzle is part of the presentation. Clay-pot dishes are like casseroles but they are cooked on the stove, not in the oven. The clay-pot holds in lots of heat so the food stays hot inside. A clay-pot will add richness of flavor to the food inside.
Although a wok is not strictly compulsory for Chinese cooking it is very handy. This bowl-shaped pan spreads heat evenly, ensures food you toss lands back in the pan instead of on the stove, and requires less oil for deep-frying than a deep-fat fryer. If you like to make Chinese recipes you will find a good wok to be very useful.
The best type of wok is a carbon steel one. This will not cost too much and it is a good heat conductor. You can get stainless steel, copper or aluminum woks, but most Chinese chefs prefer to use carbon steel, despite it not being the most expensive. A flat-bottomed wok is better than a round-bottomed one, whether you are cooking with gas or electric.
Woks used to have two handles so you could lift them in and out of a Chinese wood stove. Modern flat-bottomed woks have a long handle which makes the wok easy to tilt and move while you are cooking in it. Some have a small handle on the other side so you can lift it. Woks come in different sizes; the best size depends how many people you are cooking for at once, the type of stove you use and the size you are most comfortable with, as well as the depth of the wok.
Nonstick cookware is popular these days, as people try to make their recipes lower in fat, but nonstick coatings often do not work so well on carbon steel. If you want a nonstick coating, go for a heavy gauge aluminum wok, such as a Calphalon work or similar.