. . cooking
recipes, cookery, food, cooking vacations
is one of the recipes from a new contributor who
will be known as Mrs Susie. In the very near future
I will provide more information in the biography
section. Mrs Susie specialises in Oriental cooking.
An important first step in Oriental cooking (which
I think is important) is at the end of each recipe.
Mrs Susie has this to say about this recipe:
come from Northern China. They were designed
to be an appetizer but are very hardy so they
could make a quick meal when added to a salad
or soup. They are called potstickers because
they look like they will stick to the pan but
are easily removed from the pan with a wide
Chop 1/2 pound shrimp, i use canned shrimp
to make these.
1/2 pound ground sirloin (you don't want a
lot of fat in this recipe)
1 cup cabbage, finely shredded
1/4 cup green onion, minced
1/4 cup mushroom, chopped
1 clove garlic minced
1/2 tsp. Salt
2 tbs. Oyster sauce
wrappers* - enough
to make 4 dozen.
1/3 cup broth to be used during cooking
everything together except wrappers and broth.
wrappers, place under a moist, wrung out cloth.
on a clean table, place enough round circles
in front of you to reach easily. Dot each
circle with about 2 tsp. of filling.
your finger in a small bowl of water, run
it around the edges of the circle.
shape each Potsticker, fold dough in half
over filling to form a half moon.
one curved side straight, place 3 tucks in
the curved side facing you.
the two edges together and seal.
the Potsticker flat, keeping the curved edge
on top, so they will sit flat.
the rest of the Potstickers.
making ahead, freeze Potstickers in a single
layer on waxed paper until firm. Then place
in a ziplock bag and freeze for up to one
Potstickers a dozen at a time. Heat 1 tbs.
Oil in a non-stick pan over medium heat.
dumplings, seam side up, in pan.
until bottoms are golden brown, 8 - 10 minutes.
in 1/3 cup broth and immediately cover pan
heat to low and stream Potstickers for 10
minutes if fresh, 15 minutes if frozen.
and continue cooking until all liquid is absorbed.
from pan and place them browned side up on
serving platter. Serve hot with hoisen sauce
which is thinned with a little water.
wrappers are found in an oriental shop in the
freezer section. They are round circles.
have studied oriental cooking quite a bit and the
one thing that makes it different from other styles
of cooking is: it is 90% preparation and 10% cooking.
It is very important to have everything in the recipe
already prepared for cooking before you start cooking.
take a plate and cut up my ingredients as called for
in the recipe and place them on different parts of
the plate. Only then do I think about cooking. I will
put my oil in the pan and, as the things are called
for in the recipe, I will sweep them into whatever
pan I am cooking with, cook for as long as called
for, then add the next ingredient.
cooking happens so fast. To stop and cut up the garlic
(for example) if I had the ginger cooking in the pan
would result in burnt ginger before the garlic is
I am cooking a ten or fifteen course dinner you should
see my kitchen. I have plates all over and all my
sauces mixed in bowls and everything is ready to cook
before I start cooking. This is the right way to do
it and necessary to have a well-timed dinner.
thing, get yourself a good cleaver that will not rust.
You will be surprised how much you will use this for
all your cooking, not just oriental cooking. Do yourself
a favor and get a good one. I think I paid $20 for
mine but again that was 20 years ago".