I made some fatfree 'potstickers' the other day.
My new Korean housemate said that they were good but they needed
more salt, and that she personally prefers them steamed to fry/steamed
as it is done in restaurants here.
This is a time and labor intensive recipe, but when it's done, you'll
be very happy as you suck down dozens of these things which usually
go for 6/$3 in restaurants!
- 2 packages of prepared potsticker or gyoza skins (find ones
They are about 3" in diameter, round.
in a large pot, 'saute':
When carrots and cabbage have softened, place about 1/2 of the carrot/cabbage
mixture in a food processor and process with:
- 6 large carrots, grated
- 1/4-1/2 small head of cabbage, sliced thinly
- 1/4 c. unsweetened rice wine
mix blended stuff with unblended cabbage and carrots and add:
- 1 can (small, 10 oz?) bamboo shoots
- 1 handful of dried shiitake mushrooms, soaked (10-20+ mushrooms,
The filling should be moist and cohesive, but not drippy, so adjust
- 1 cup TVP, hydrated with some mushroom-soaking water, then drained
- 2 T. white or yellow miso, mixed until smooth with about 1/4
- soy sauce to taste
- white pepper to taste
- chopped scallions (optional)
- 2 T. cornstarch, mixed until smooth with about 1/4 c. water
Place a small blob of filling in the center of each potsticker wrapper.
Fold the wrapper in half, using water to seal. Join the points of
the resulting half circle together, which will result in a little
round 'hat'; it looks sort of like a tortellini (tortellinus?).
Or do the traditional potsticker fold if you know how (it's harder
Place several potstickers on a bed of cabbage leaves in your bamboo
steamer over a pot of boiling water.
Cover, and do something else for about 7 min.
Eat potstickers immediately with a sauce of:
You will need a few friends to help you eat these.
- 1 part soy sauce
- 1 part rice vinegar
- some grated fresh ginger or chopped scallions