pondlady
11-14-2006, 02:54 PM
Duck Pot Stickers:
1 c Napa cabbage
1 t kosher salt
2 t sesame oil
2 scallions, finely chopped
1 t 5 spice powder
1 T dry sherry
1 T light soy sauce
1 lb cooked Peking duck meat, finely shredded
pepper to taste
24 dumpling wrappers
3 T oil
2 c warm water
2 t white vinegar
Rinse the cabbage with cold water and chop into very thin slices (approximately 1/8th of and inch thick). Place cabbage in a colander and season with salt. Toss to combine. Let cabbage rest for approximately 10 minutes (this is done to remove excess moisture from the cabbage).
Place the drained cabbage into a clean kitchen towel and squeeze the cabbage over a bowl or sink to extract any excess moisture. Discard liquid. Heat sesame oil in a skillet over medium heat. Add the ginger and cook until fragrant, about 15 seconds. Stir in the cabbage, scallions, 5 spice, sherry and soy sauce. Allow to cook until cabbage wilts (approximately 30 seconds). Transfer mixture to a bowl to cool for 5-10 minutes. Stir duck meat into cabbage mixture until evenly combined. Season with pepper to taste. Cover and place in refrigerator for a minimum of 1 hour. To assemble pot stickers line a baking sheet with parchment paper. Work on one dumpling at a time, keeping the remaining wrappers covered with plastic wrap to prevent drying.
Place 1 T of the filling in the middle of the wrapper. Using your fingers, moisten the edge of the wrappers with water. Fold the wrapper in the middle to form a taco shape and squeeze the edges together to seal the dumpling. Pinch small pleats along one side of the sealed edge, continuing to wet your fingers to help seal the pleats. Place the filled pot stickers on the baking sheet and cover with plastic wrap. Repeat with the remaining ingredients until all the wrappers are filled. Heat 1 1/2 T oil in a medium sized non-stick skillet over medium-high heat for 1-2 minutes. Arrange half of the pot stickers, pleat-side up, snugly together in the heated pan. Cook, shaking the pan once, until the dumplings are deep golden brown on the bottom, 1-2 minutes. Carefully add 1 c of warm water and 1 t vinegar to the skillet, cover partially, and cook 4-5 minutes. Reduce heat to medium and cook until the bottoms of the pot stickers are dark brown and very crisp and all the water has evaporated, approximately 5-6 minutes. Slide a spatula under the pot stickers to loosen them from the pan. Place them on a baking sheet and loosely cover with foil. Wash and dry the skillet and repeat with the remaining oil and pot stickers. Serve hot with plum sauce.
Plum Sauce:
1/2 c good quality red plum preserves
1/4 c rice wine vinegar
1 T fresh ginger, grated
1/3 c scallions, finely chopped
Place plum preserves, vinegar and fresh ginger into a saucepan. Set the saucepan over medium low heat. Bring the mixture to a simmer. Reduce heat to low and allow mixture to simmer for 10 minutes, stirring occasionally. Remove saucepan from heat allow to cool slightly. Stir scallions into the mixture. Serve warm with pot stickers.
1 c Napa cabbage
1 t kosher salt
2 t sesame oil
2 scallions, finely chopped
1 t 5 spice powder
1 T dry sherry
1 T light soy sauce
1 lb cooked Peking duck meat, finely shredded
pepper to taste
24 dumpling wrappers
3 T oil
2 c warm water
2 t white vinegar
Rinse the cabbage with cold water and chop into very thin slices (approximately 1/8th of and inch thick). Place cabbage in a colander and season with salt. Toss to combine. Let cabbage rest for approximately 10 minutes (this is done to remove excess moisture from the cabbage).
Place the drained cabbage into a clean kitchen towel and squeeze the cabbage over a bowl or sink to extract any excess moisture. Discard liquid. Heat sesame oil in a skillet over medium heat. Add the ginger and cook until fragrant, about 15 seconds. Stir in the cabbage, scallions, 5 spice, sherry and soy sauce. Allow to cook until cabbage wilts (approximately 30 seconds). Transfer mixture to a bowl to cool for 5-10 minutes. Stir duck meat into cabbage mixture until evenly combined. Season with pepper to taste. Cover and place in refrigerator for a minimum of 1 hour. To assemble pot stickers line a baking sheet with parchment paper. Work on one dumpling at a time, keeping the remaining wrappers covered with plastic wrap to prevent drying.
Place 1 T of the filling in the middle of the wrapper. Using your fingers, moisten the edge of the wrappers with water. Fold the wrapper in the middle to form a taco shape and squeeze the edges together to seal the dumpling. Pinch small pleats along one side of the sealed edge, continuing to wet your fingers to help seal the pleats. Place the filled pot stickers on the baking sheet and cover with plastic wrap. Repeat with the remaining ingredients until all the wrappers are filled. Heat 1 1/2 T oil in a medium sized non-stick skillet over medium-high heat for 1-2 minutes. Arrange half of the pot stickers, pleat-side up, snugly together in the heated pan. Cook, shaking the pan once, until the dumplings are deep golden brown on the bottom, 1-2 minutes. Carefully add 1 c of warm water and 1 t vinegar to the skillet, cover partially, and cook 4-5 minutes. Reduce heat to medium and cook until the bottoms of the pot stickers are dark brown and very crisp and all the water has evaporated, approximately 5-6 minutes. Slide a spatula under the pot stickers to loosen them from the pan. Place them on a baking sheet and loosely cover with foil. Wash and dry the skillet and repeat with the remaining oil and pot stickers. Serve hot with plum sauce.
Plum Sauce:
1/2 c good quality red plum preserves
1/4 c rice wine vinegar
1 T fresh ginger, grated
1/3 c scallions, finely chopped
Place plum preserves, vinegar and fresh ginger into a saucepan. Set the saucepan over medium low heat. Bring the mixture to a simmer. Reduce heat to low and allow mixture to simmer for 10 minutes, stirring occasionally. Remove saucepan from heat allow to cool slightly. Stir scallions into the mixture. Serve warm with pot stickers.