Maggie's Hand-Hacked Seafood Potstickers
Filling: Chop by hand the pork, seafood, cabbage, spinach, green onion, garlic, and ginger. Place mixture into a bowl. Add soy sauce, sesame oil, and white pepper.
To assemble potstickers: Spoon 1 Tablespoon of the filling into the center each potsticker wrapper. Fold dough over to make a half-circle, moisten bottom half-circle with a small amount of water. Pleat edges firmly, forming 3-4 pleats on the top half-circle. Set each potsticker upright on a platter, so a flat base is formed.
To cook potstickers: Heat a 12-inch nonstick fry pan with 1 tablespoon oil. Place the potstickers close to one another. Brown the potstickers, about 30 seconds. Pour in enough broth to cover potstickers half way. Cover and cook over moderate heat for five minutes, until liquid evaporates. Use a spatula to remove potstickers carefully. Turn each potsticker over, dark side up, and place on a platter to serve.
Tips:
For more information on Shirley Fong-Torres and her book "The Woman Who Ate Chinatown" visit:
>> http://www.wokwiz.com/
>> http://www.allbookstores.com/author/Shirley_Fong-Torres.html
Buy her book on Amazon: "The Woman Who Ate Chinatown: A San Francisco Odyssey"
