fromscratchmom
DIS Veteran
- Joined
- Oct 3, 2006
- Messages
- 580
I love pot stickers. I haven't had them since I went gluten free. 
Oh well. I always thought it was funny when they would ask (in certain restaurants) if I wanted them fried or steamed.... um fried of course! Why would I go out and pay for a nice appetizer and pass on all that yummy caramelization that I'm never gonna do for myself at home? 
but for those who were asking:
Jiǎozi 餃子 or 饺子 (Chinese transliteration), gyōza (Japanese transliteration), Mo:Mo: or Momocha म:म: or ममचा (Nepali transliteration), or pot sticker is a Chinese dumpling widely spread to Japan, Eastern and Western Asia.
Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton: jiaozi have a thicker, chewier skin and a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are sphere-shaped, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients.
And this from alton brown
Perfect Potstickers
Total Time:
1 hr 10 min
Prep
50 min
Cook
20 min
Yield:
35 to 40 potstickers
Level:
Intermediate
Ingredients
* 1/2 pound ground pork
* 1/4 cup finely chopped scallions
* 2 tablespoons finely chopped red bell pepper
* 1 egg, lightly beaten
* 2 teaspoons ketchup
* 1 teaspoon yellow mustard
* 2 teaspoons Worcestershire sauce
* 1 teaspoon light brown sugar
* 1 1/2 teaspoons kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon cayenne pepper
* 35 to 40 small wonton wrappers
* Water, for sealing wontons
* 3 to 4 tablespoons vegetable oil, for frying
* 1 1/3 cups chicken stock, divided
Directions
Preheat oven to 200 degrees F.
Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.
Oh well. I always thought it was funny when they would ask (in certain restaurants) if I wanted them fried or steamed.... um fried of course! Why would I go out and pay for a nice appetizer and pass on all that yummy caramelization that I'm never gonna do for myself at home? but for those who were asking:
Jiǎozi 餃子 or 饺子 (Chinese transliteration), gyōza (Japanese transliteration), Mo:Mo: or Momocha म:म: or ममचा (Nepali transliteration), or pot sticker is a Chinese dumpling widely spread to Japan, Eastern and Western Asia.
Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton: jiaozi have a thicker, chewier skin and a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are sphere-shaped, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients.
And this from alton brown
Perfect Potstickers
Total Time:
1 hr 10 min
Prep
50 min
Cook
20 min
Yield:
35 to 40 potstickers
Level:
Intermediate
Ingredients
* 1/2 pound ground pork
* 1/4 cup finely chopped scallions
* 2 tablespoons finely chopped red bell pepper
* 1 egg, lightly beaten
* 2 teaspoons ketchup
* 1 teaspoon yellow mustard
* 2 teaspoons Worcestershire sauce
* 1 teaspoon light brown sugar
* 1 1/2 teaspoons kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon cayenne pepper
* 35 to 40 small wonton wrappers
* Water, for sealing wontons
* 3 to 4 tablespoons vegetable oil, for frying
* 1 1/3 cups chicken stock, divided
Directions
Preheat oven to 200 degrees F.
Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.
Like was he looking at you when you got home thinking, "look what I made for you mom!" or was he tearing up the pee pad cursing your name because you left it in his pen? I always wonder if my big dogs look at my pug and say "Hey Lilo. If I get this bag of bread off the counter, then you can help me eat it!" Of course Lilo couldn't refuse and offer like that! 
I think I might like potstickers!
I don't like to leave him in the crate all day, so I try to give him a little freedom with the doggy playpen and look what I get in return!! 
Sometimes he is so smart that I wonder how a puppy could be that smart and then other times not so much. 
And after that mess yesterday he went into the bathroom last night and shredded a roll of toilet paper. 
It's going to be great and I expect pictures to feed my addiction.
Now I just get up.
