Yield: 30 Servings
|¼ pounds||Chinese sausages;* minced or cut into thin, (1/4 to 1/2) slices|
|1 cup||Uncooked short-grain; (Arborio) or pearl rice *|
|¼ cup||Minced pickled ginger; or to taste|
|4||Large; dried shiitake mushrooms,* rehydrated, stemmed, and minced (reserve soaking liquid)|
|1 tablespoon||Sweetened chile sauce* or Chinese plum sauce|
|4||Green onions (scallions); white and green parts, minced|
|2||Canned whole green chiles; seeded,, (2 to 4) deveined, and minced|
|1 cup||Dry white wine|
|Salt and ground white pepper; to taste|
|1 pack||Potsticker wrappers|
|Chinese sesame oil for brushing|
1. Cook the sausage in a saucepan over medium heat until some of the fat is rendered, about 5 minutes.
2. Add the rice, pickled ginger, mushrooms, chile sauce, green onions, and chiles, and reduce the heat to low. Stir and cook for a minute or two, without browning the rice.
3. Strain the reserved mushroom liquid through a double thickness of paper towels and add 1 cup of it, along with the wine, to the rice. Bring to a boil over high heat and cover. Reduce the heat to low and cook until all the water is absorbed, about 20 minutes. Taste and adjust the seasonings.
4. Transfer the rice mixture to a bowl and place in the freezer to chill for about 30 minutes.
5. Preheat the oven to 400 degrees.
6. Place a generous teaspoonful of the mixture in the center of each wrapper. Fold in half; slightly dampen the outer edges with cold water.
Press the edges together to seal, using the tines of a fork or a potsticker mold.
7. Place on an oiled cookie sheet and brush the tops with sesame oil. Bake until crisp, about 15-20 minutes.
Can assemble up to 1 day in advance and refrigerate, or flash freeze* for up to 3 months. Do not thaw before baking; just add 5-10 minutes to the baking time.
NOTE: I prefer to fry, steam and then brown until they stick to the pot.
That's why they are called Pot Stickers. Grazie Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@...> on Sep 18, 1998, converted by MM_Buster v2.0l.