As promised, this is a follow-up from an earlier entry on the little bundles of joy, which also happened to be my lunch half an hour ago. Fun, isn't it? - Out from the freezer onto the pan, into the tummy then up on the web! If only "pan" rhymes with "web".
Here they are - potstickers, also known as 锅贴, which literally means potstickers! Oh man, pardon my being cheesy, I think it's a result of too much coffee too soon. It's truly a simple meal that satisfies just enough.
Assuming you already have a batch of these in the freezer, all you have to do is:
Here they are - potstickers, also known as 锅贴, which literally means potstickers! Oh man, pardon my being cheesy, I think it's a result of too much coffee too soon. It's truly a simple meal that satisfies just enough.
Assuming you already have a batch of these in the freezer, all you have to do is:
1. Fill a large sauté pan with water just enough to cover the base. Add a tablespoon of vegetable oil and swivel the pan gently.
2. Place your desired amount of pot-stickers, sitting upright, in the pan (you can easily put 12 in it). You don't have to defrost them.
3. Put the lid on and bring the liquid to boil on medium-high heat. Keep the lid on and allow 5 minutes of boiling-steaming action. Meanwhile you may want to prepare the chilli sauce for dipping. (There's an easy one below.)
2. Place your desired amount of pot-stickers, sitting upright, in the pan (you can easily put 12 in it). You don't have to defrost them.
3. Put the lid on and bring the liquid to boil on medium-high heat. Keep the lid on and allow 5 minutes of boiling-steaming action. Meanwhile you may want to prepare the chilli sauce for dipping. (There's an easy one below.)
4. Remove the lid, leaving the liquid to boil and evaporate. You may wish to tilt the pan and scoop out some liquid if you're in a hurry, or if you think you've put too much water.
5. Shake the pan a little to toss the potstickers. But do this only when there is barely any liquid left in the pan. You may reduce the heat a bit.
6. Turn the pot-stickers alternating on all three sides to pan-fry: the pleated side, the back, and the bottom. Do this until all sides are golden brown. Use a pair of thongs for full control.
5. Shake the pan a little to toss the potstickers. But do this only when there is barely any liquid left in the pan. You may reduce the heat a bit.
6. Turn the pot-stickers alternating on all three sides to pan-fry: the pleated side, the back, and the bottom. Do this until all sides are golden brown. Use a pair of thongs for full control.
Potstickers always come with dipping sauce. Think Laurel & Hardy, Tom & Jerry, Bert & Ernie, Pinky & the Brain, Milli Vanilli. Okay, let's leave the last one out.
If you have some store-bought chilli garlic sauce, claim ownership of it by mixing equal parts of the sauce and orange juice; followed by a teaspoon of fine sugar. I use Lee Kum Kee (a tad too salty) only because Kampong Koh (ask any Malaysian!) is not available here.
If you have some store-bought chilli garlic sauce, claim ownership of it by mixing equal parts of the sauce and orange juice; followed by a teaspoon of fine sugar. I use Lee Kum Kee (a tad too salty) only because Kampong Koh (ask any Malaysian!) is not available here.
For an alternative dipping sauce, mix equal parts of light soy sauce and black vinegar, top it up with finely julienned young ginger.
