How to Make Jet Tila's Cantonese Potstickers | Ready Jet Cook | Food Network

Описание: This is a Chinese version of the beloved pan-fried dumplings, with a crisp base and juicy center. It’s great for teaching the fundamental techniques of filling, wrapping, searing, steaming and then re-crisping. It also has a crispy skirt that is usually for Japanese-style “gyoza."
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Cantonese Potstickers
Recipe courtesy of Jet Tila
Level: Intermediate
Total: 2 hr (includes chilling time)
Active: 1 hr 15 min
Yield: about 30 potstickers

Ingredients

Potstickers:
1 pound (454 grams) fatty ground pork
1 tablespoon (10 grams) chicken powder
1 tablespoon (8 grams) cornstarch
1 tablespoon (15 milliliters) oyster sauce
1 tablespoon (8 grams) sesame oil
1 teaspoon (8 grams) finely minced ginger
1 teaspoon (2 grams) ground white pepper
2 scallions (37 grams), thinly sliced
1 clove (5 grams) garlic, finely minced
30 (190 grams) round, gyoza-style dumpling wrappers
Neutral oil, for cooking

Dipping Sauce:
1/4 cup soy sauce
1/4 cup sriracha
1/4 cup sugar

Optional Crispy Skirt:
1/2 cup cornstarch
1/4 cup all-purpose flour
1 1/2 teaspoons white vinegar

Directions

For the potstickers: Combine the pork, chicken powder, cornstarch, oyster sauce, sesame oil, ginger, white pepper, scallions, garlic and 2 tablespoons water in a medium bowl. Knead for 1 to 2 minutes until the mixture turns sticky and cohesive and clings to your spoon or chopsticks; it should look tacky and hold soft peaks. Chill for at least 30 minutes so it firms slightly for easier wrapping.

For the dipping sauce: Combine the soy sauce, sriracha and sugar in a small bowl. Whisk until the sugar is dissolved.

To wrap the dumplings, place about 2 teaspoons of the filling in the center of each wrapper. Lightly wet the rim, fold into a half-moon, press out any air and pleat one side to seal (6 to 8 pleats; pleating one side pulls the dumpling into a crescent and creates a broad, flat base that stands upright).

Heat 2 tablespoons of the neutral oil in a nonstick or carbon-steel skillet over medium-high heat until the oil shimmers. Arrange 6 to 8 of the potstickers base-side down without crowding – you should hear a gentle sizzle on contact. Sear, uncovered, for 2 to 3 minutes, until the bottoms are pale golden and set. Carefully add 1/2 to 3/4 cup (120 to 180 milliliters) water – the pan should bubble vigorously – then cover immediately and steam for 3 to 4 minutes, until the wrappers turn opaque at the edges and the filling feels springy when pressed. Uncover, add 2 tablespoons more neutral oil and cook 1 to 2 minutes, until all of the water evaporates and you hear a clear sizzle again. Repeat with the remaining potstickers.

For the optional crispy skirt: To a liquid measuring cup, add the cornstarch, flour, vinegar and 1 cup water and whisk to combine into a slurry.
Arrange 6 to 8 potstickers in a pinwheel shape in the same skillet. Add the slurry in a thin layer covering the bottom of the skillet and connecting the potstickers. Cook 2 to 3 minutes until a crisp golden brown pancake forms. Invert a plate over the skillet and flip so the crispy skirt is on the top.
Serve the potstickers hot with the dipping sauce.

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How to Make Jet Tila's Cantonese Potstickers | Ready Jet Cook | Food Network
   • How to Make Jet Tila's Cantonese Potsticke...