Thursday, August 31, 2006

Potsticker Recipe and Fusion (paca)

I made my first slight foray into Cajun-Asian dumplings tonight. All I did was use a "Louisiana sausage" instead of ground pork. Then I followed the normal recipe for Korean dumplings. The picture below are me making the dumplings the traditional way from about three weeks ago. These are mandoo in Korean, gyoza in Japanese, jiaozi in Mandarin, and dumplings or potstickers in the U.S. Here we go with the recipe:





I am making these with ground pork, chopped (and blanched) bean sprouts, chives, 2 eggs, 2 table spoons of corn starch, and a little sesame oil. Here we have the vegies and eggs.





Yeah, this is the gross-looking stage. It's like making a meatloaf. You put everything in the bowl and then get in their with your hands. Fortunately, this ewwww stage doesn't last long.





This part is optional but life is easier later if you do it. You make the little fillings into small balls and then chill for half an hour to an hour. The chilling makes the filling stay together more when you are stuffing the wrappers.





Here they are stuffed! To do this you buy the wrappers from the store. The jiaozi wrappers are better if you can find them than wonton wrappers. They are thicker and don't fall apart as easily. The process is that you get a small bowl with an egg and 2-3 tablespoons of water, beaten. You put the ball in the center of the mandoopi or wrapper, wet one inside edge with the egg water mixture using your finger, and then fold and squeeze the edges completely together. Obviously, size of the filling is an art.





To cook, heat your pan to medium high with some corn oil and sesame oil. When hot, place the potstickers in. Leave there until when you flip one over the other side is golden. What you see above is just before the flip. After you flip, you add a couple tablespoons of water in the pan and cover immediately. The idea is to steam the dumplings. How much water you need depends on the size of your pot and the dumpling. So put some in, let it steam, take one out and see if it is done. Repeat.





When they are done, they look like this. You also want a good sauce. The basic sauce is soy sauce, sesame oil, scallions, pepper, garlic. Experiment here.





This was a crazy fusion meal that the mandoo were a part of. I didn't intend to go crazy, it just sort of happened. Anyway, the meal was Korean mandoo, a tomato spinach green bean Indian curry thing, American trout with a butter and cream sauce, followed my Japanese mochi ice cream. So 4 items, 4 cuisines. The butter cream trout by the way I highly recommend. You sprinkle the trout with flour and cook in some butter. When it's all done, pour in a little cream. The trout flavoring with the butter and cream is delish.

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