When I bought the Won Ton wrappers, rectangles were to only ones available. If I had thought of it, we could have used a cookie cutter to make the wrappers round, but it just dawned on me, now. I think these would be much nicer made with round wrappers. Oh well, I will just have to make these again. That will be great because these were very, very, very YUMMY!
We decided that the flavor came from the fresh Ginger root. I usually add ground ginger and have not ever added this much fresh ginger to any recipe. But I got carried away in the movie (see above) and kept grating. I am so glad that I did. Then I grated the onion and left the onion juice with it. Mostly, because I wanted to see how it would affect the flavor of the filling. That will be something that I do again, as well. The onion juice added a different kind of sweetness to the meat. I do not recommend using the bottle onion juice. I have not used that but once. My mother always said, "If you can't say something nice...", so I will leave it at that.
The cabbage was sliced paper thin and then minced. I did not want chunks in the filling. I started out grating it but it was just too small.I should have grated the carrots but I just did not want to do that so I used the ones julienned for salad. A word to the wise, grate the carrots. I did it because of the texture and the fact that there would be a little crunch, plus I was just not feeling it by the time I got to the carrots.
The wine was added because of the onion juice. The amount of sugars in the liquid caramelized and what better way to deglaze the pan than a splash of Rose' from Tehuacana Creek Winery. Plus, it is wonderful to sip while making dumplings with your children.
We used the entire package of wrappers and I cooked these in my very large electric skillet so that all could be cooked at one time. I recommend that you cook these in batches so that all will be evenly browned. Just let the water cook away before adding more oil and pot stickers.
Make sure to use a pan that has a well fitting lid. You will need to cover the pan with the lid at an angle and tilt the lid away from you when adding the water. This helps to prevent most splattering. I wear long sleeves and pants so that if I do get splattered, the chance of getting burned is lessened. REMEMBER TO BE VERY CAREFUL!!!!!
Chris devised the dipping sauce. He said that this the kind of sauce he likes. I would have just used soy sauce but I am glad that he made this. It is a perfect complement to the pot stickers.
So are you ready to make some delicious food? You will have extra filling left. I will think of something yummy to do with that later~he he.
1 1-pound package of Won Ton Wrappers, thawed
1 pound of Extra Lean Ground Beef
1/2 cup of Fresh Ginger, very finely grated
1 cup of Onion, very finely grated, with the juice
1/2 of a medium Bell Pepper, finely minced
1 Tablespoon of Garlic, finely minced
1 cup of Cabbage, julienned and finely chopped
1 cup of Carrots, grated
3 Tablespoons of Low Sodium Soy Sauce
1 Tablespoon of Rice Vinegar
1 teaspoon of Light Sesame Oil
Sepay Groves Olive Oil
Salt and Pepper to taste
splash of wine or other liquid for deglazing
Water
2 large skillets
1 Egg for egg wash
In a large skillet, heat, over medium, enough olive oil to lightly cover the bottom, about a Tablespoon. Add minced bell pepper, cook for a minute or two then add the onion with the onion juice. Continue to cook over medium heat until the liquid is gone and the bottom of the pan starts to brown. Immediately add wine to deglaze. Do not let the pan burn. Add grated ginger, garlic, and ground beef. Cook until the beef is done but not caramelized. Add soy sauce, vinegar, and sesame oil. Add salt and pepper to taste. Allow to cook for another 4-5 minutes to allow the flavors to combine. Remove from heat and let cool completely. Add cabbage and carrots. Stir to combine.
To Assemble
Mix 1 egg with 1/2 water, in a bowl. Using a pastry brush, brush 1 Won Ton wrapper with with the egg wash. Fill with approximately 2 teaspoons of filling, keeping the filling away from the edges of the wrapper. Lift ends up and press together to make the purses or fold into a triangle, fold up the edges and crimp with a fork. Repeat until all wrappers are filled. Refrigerate or freeze left over filling.
Heat a large skillet, which has a lid, to 375 degrees. Add enough oil to coat the bottom. My electric skillet is so large that I used about 1/4 cup. Let the oil heat and then quickly add the pot stickers, leaving some room between each. Cook until the bottoms are brown. Place lid over the skillet and then tilt it away from you. Add enough water to measure 1/8 inch. BE CAREFUL THIS IS VERY HOT AND WILL SPLATTER EVEN WITH THE LID. Replace the lid and let simmer. As pan drys, repeat with the lid and water, until the wrappers are cooked through. Remove to a serving plate. If you are cooking in batches, rather than all at once, let the water completely dry, add oil and start again until all are cooked. Serve with Chris' Pot Sticker Dipping Sauce
Chris' Pot Sticker Dipping Sauce
1 Tablespoon Sriacha Chili Sauce
1/4 cup of Rice Vinegar
1/4 cup of Low Sodium Soy Sauce
1/2 teaspoon of Sesame Oil
2 Green Onions, washed, peeled, and sliced
Combine all ingredients in a jar with a tight fitting lid and shake until combined. Refrigerate until serving.
Enjoy!
Deloris and Chris
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