what a disaster. a complete, total, kitchen meltdown, disaster.
i thought they would be fun, something just different enough, yet not too out there.
they were supposed to take 30 minutes, not 90. but the time isn't where it went wrong. it was the saute after boiling. they stuck to the pan. and bad. the bottom side of the wonton was completely stuck inside the pan. that bad. so i switched pans halfway through. and turned up the heat a bit. and they still stuck. this time even worse than the first.
even though they didn't look so good, the flavor was really great. but making them did take a heck of a lot more than the 30 minutes the magazine said it would take. but it will be a loooong time before i attempt to make these things again. are there tricks out there i don't know about?
they were supposed to take 30 minutes, not 90. but the time isn't where it went wrong. it was the saute after boiling. they stuck to the pan. and bad. the bottom side of the wonton was completely stuck inside the pan. that bad. so i switched pans halfway through. and turned up the heat a bit. and they still stuck. this time even worse than the first.
even though they didn't look so good, the flavor was really great. but making them did take a heck of a lot more than the 30 minutes the magazine said it would take. but it will be a loooong time before i attempt to make these things again. are there tricks out there i don't know about?
pork and chive pot stickers
adapted from everyday food, october 2009
1/2 pound ground pork
2 tablespoons minced chives
3 teaspoons soy sauce
3 teaspoons dry sherry
2 teaspoons minced ginger
1 teaspoon sesame oil
1 teaspoon cornstarch
30 wonton wrappers
couple tablespoons vegetable oil
- combine the pork, chives, soy sauce, dry sherry, ginger, sesame oil, cornstarch, and 2 tablespoons water in a bowl.
- place a heaping teaspoon of the pork mixture in the center of a wonton wrapper. wet half the wanton edge with a finger dipper in water. fold the wonton in half and seal the edges.
- boil the wontons in batches, for four minutes.
- heat a large skillet over medium high heat and coat with oil. cook the potstickers in batches for 2-3 minutes or until light brown. serve with dipping sauce.
soy ginger dipping sauce
1/4 cup soy sauce
3 tablespoons rice wine vinegar
1 tablespoon minced ginger
2 teaspoons sugar
1/4 teaspoons sesame oil
- whisk all together in a bowl. serve with potstickers.
Oh no! So sorry to hear about the pot sticker disaster. I've never made them from scratch, but I have tried cooking some and have had the same problem with sticking. (I guess that's why they're called pot STICKERS?) At least the flavor was good...maybe next time?
ReplyDeleteif you set the hot pan ..potstickers still in it on a damp cloth...they will let go of the bottom of the pan...try it...it is a trick i learned not only from working with 2 fine chinese chefs but it also on the back of a sam's club package of frozen potstickers........my daughters thought i was a genius for knowing how to do that as they had murdered many a potsticker......
ReplyDeleteyou could just skip the boiling process . . . put the pot stickers in a pan on medium high heat with oil and cook until nice and brown on the bottom . . . add an inch or so of water to the pan (do not cover the pot stickers with water), cover and steam until the inside is fully cooked (usually until all or most of the water has evaporated). you get the nice, crunchy bottom and soft steamed top all in one.
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