ASIAN ESSENTIALS: AWESOME POT STICKERS

Steps:

• 1. PREP/PREPARE
• 2. You will need a large non-stick skillet with a tight-fitting lid. I do not use non-stick pans very often; however, for pot stickers it is almost a necessity.
• 3. I usually make my own pot sticker skins... it is actually quite simple; just flour, water, and salt. But, for this recipe, we will use pre-made wrappers. You can find them in any Asian market, and most grocers. My favorite brand is: Gyoza Skins. The skins measure 3.5 inches (9cm) in diameter.
• 4. Freezer Trick: These pot stickers can be frozen, and pulled out any time you want some. Go all the way to the final stage of making them, but do not cook them. Instead take a parchment-lined baking sheet, and lay them out. Do not allow them to touch. Then place them into the freezer, for an hour or so, until completely frozen. Place them into a Ziploc bag, in the freezer, until needed. Remove from the freezer, and cook them frozen, according to the instructions in this recipe. Just remember to add an additional minute or two to the cooking time. Easy/Peasy.
• 5. Storage Tip: The chances are that you will not use all the pot sticker skins, so you place them in the refrigerator. However, no matter how you seal them up, they always seem to dry out after a few days. Here is what you do. Take the remaining skins, and place them in a Ziploc bag, but before you seal it up and throw it in the fridge, take a paper towel, wet it, and then wring out until just damp, and throw it in the bag with the skins. Now, seal and place in the fridge. They will last for several weeks, and still be nice and fresh.
• 6. Gather your ingredients (mise en place).
• 7. Finely chopped the cabbage.
• 8. Add the chopped cabbage to a strainer, mix in a teaspoon or so, of salt, and let it drain, for about 30 minutes. Then use a tea towel, or paper towels to squeeze as much of the remaining moisture out, and place in a large mixing bowl.
• 9. Chop the chicken up, and place in the bowl with the cabbage.
• 10. Chef's Note: Although you can use pre-ground chicken, I think it makes the pot stickers a bit mushy. Manually chopping gives you more control over the final product.
• 11. Add all the remaining filling ingredients, and gently mix together with your hands.
• 12. Chef's Note: I usually do not add any additional salt; however, I usually throw in a few generous pinches of pepper.
• 13. THE ASSEMBLY
• 14. You will need a clean surface for making the pot stickers, and baking sheet, or similar item to hold them before placing in the pan. In addition, you will want to have a damp towel, to place over them, so they do not dry out. Have a small bowl with water, that you can dip your finger into, to wet the skins, and a fork to pinch the skin closed. Let's do this...
• 15. Wet your finger with water, and run it around the edges of the skin, then place a rounded teaspoon of filling in the middle. Do not overfill.
• 16. Fold the skin over the filling to make a semi-circle, and then press the tines of the fork on the edges to seal. Repeat for the remaining skins. Do not forget to lay a damp towel over the top of the pot stickers, to keep them from drying out.
• 17. Add a tablespoon or so grapeseed oil to a skillet over medium heat, and swirl to lightly coat the bottom. Add the pot stickers to the skillet, but do not overcrowd.
• 18. Allow to cook until the bottoms begin to crisp up, about 2 or 3 minutes.
• 19. Chef's Note: You do not need to guess on how crispy they might be, just pick one up and give it a look see.
• 20. Once crisp, add about 1/4 cup of water to the skillet, swirl once, then cover, and let steam for an additional 4 - 5 minutes. Then remove the lid, and continue cooking, shaking the pan to loosen the pot stickers, until the remaining water dissipates, about 1 - 2 additional minutes.
• 21. PLATE/PRESENT
• 22. Flip, and serve crisp side up along with your favorite dipping sauces. Enjoy.
• 23. Keep the faith, and keep cooking.