Wor Tip aka Potstickers

Potstickers is what that is.  The BEST for me was a tiny little hole in the wall Chinese restaurant in Pacifica, CA called the Golden Lantern, it was across the street from the Bowling alley and my best friend Sue Banks, now Roberts, took me there.  There was a litlle Chinese woman that sat in the back and did nothing but make the potstickers.  We sat down and placed our order and she came and brought us a plate of Potstickers and with her broken English told me that it was best dipped into plain white vinegar and now every time I order potstickers I ask for white vinegar.  The place has since closed down and I haven't had potstickers like it since. 

But here is a recipe of the potstickers we made at school and it was OH SO YUMMY!!!

Blanch 8oz Bok Choy in 1.5 quarts water and 2t salt.  Shock in ice water.  Use a towel to wring out the water and then fine chop them and set aside.

1#  Lean Ground Pork
2    Egg whites, whipped until Frothy
2oz  Soy Sauce
1oz  Rice Wine
2t  Sugar
1oz  Sesame Oil
1oz  Ginger, minced
1/2 bunch Scallions, minced.
prepared Bok Choy.

Mix all the ingredients well.  It may seem liquidy but it's come together the more you mix it. 

Watch the Video on my Youtube channel for wrapping the meat in the dough.  Here is the recipe for the dough but it's easier just to buy it in the store.

For 40 Wafers:   2.5c Flour, 1c water.   Use more water if needed to make it a smooth dough.

Now to cook these puppies you want to use oil of choice in a saute pan, medium heat.  Use just enough oil to coat the bottom of the pan then just a smidgen more. In other words, you don't want too much oil as if you're Pan Frying chicken... The potstickers will, stick to the pan, Hence the name Pot Sticker...  They will losen up from the bottom eventually, check for browning on the bottom.  Once it hits the brown point use your lid as a shield and throw in a handful of Ice into the pan and cover it right away.  This will in turn steam cook the potsticker.  When the water evaporates it will start to fry and crisp up the bottom again and BAM, your potsticker is ready for nom nom nom Yummy goodness consumption.

That is my Blip for my BFFs today.  Enjoy...