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Recipe Name: Chinese Potstickers Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 30

Ingredients:
10 Ounce(s) Package frozen chopped
spinach thawed
1 Pound(s) Ground pork
1/2 Cup(s) Green onions, minced
3 Tablespoon(s) Cilantro, minced
2 Tablespoon(s) Soy sauce
2 Tablespoon(s) Dry Sherry
1 Tablespoon(s) Fresh ginger, peeled and
grated
2 Teaspoon(s) Sesame oil
4 Cloves garlic, minced
1 Potsticker wrappers
1 Egg white, lightly beaten
1/2 Cup(s) Vegetable oil
2 Cup(s) Chicken broth
Hot pepper oil
2 Tablespoon(s) Chinese black vinegar
1 Tablespoon(s) Garlic, minced
1 Teaspoon(s) Ginger, minced
Directions:
Squeeze all the moisture from the spinach, then combine it with
thepork, onions, cilantro, soy sauce, sherry, ginger, sesame oil
andgarlic; mix well.Lay a potsticker wrapper on a potsticker press.
Spoon 2 ts filling intothe center of the wrapper. Brush the edges of
the wrapper with eggwhite. Press the two halves of the press together
firmly. Gently removethe folded and crimped dumpling; lay the dumplings
on a flat surface,crimped edges up, to form a flat bottom. Repeat with
remainder offilling and wrappers.Heat 2 tb oil in a 12" heavy skillet
over medium-high heat. Add as manypotstickers as you can get in the pan
without crowding, and cook untilgolden brown on the bottom. Add 1/2 cup
of the broth and cover the panimmediately (as soon as the broth comes
in contact with the oil a majoramount of splattering and sizzling
occurs, so be careful.) Reduce theheat to medium-low, and cook the
dumplings until most of the liquid hasbeen absorbed and the potstickers
are nicely plumped and a deep goldenbrown on the bottom.Remove from
heat and keep warm in a 200øF. oven while you cook theremaining
potstickers in the same manner. In a small container, combinethe
dipping sauce ingredients. Serve the sauces in separate dishes withthe
potstickers.Source: Medford Mail Tribune, 10 January 1995 Typed by
Katherine SmithKook-Net: The Shadow Zone IV - Stinson Beach, CAFrom
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 132
Calories From Fat: 104
Total Fat: 11.7g
Cholesterol: 14.6mg
Sodium: 435.3mg
Potassium: 93.6mg
Carbohydrates: 1.7g
Fiber: <1g
Sugar: <1g
Protein: 5.1g


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