Chinese Potstickers

So, we finally got a battery for the scale in our bathroom and the number on there was a lot higher then I remember. I just told myself it’s muscle from working out (ha), but found myself making a salad for lunch.

Spring mix, sautéed mushrooms, a little chicken and shallots.

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My quest for light eating rapidly came to an end when Chi came home with cupcakes para gratis. Whoops, another day another attempt.

Today’s recipe is sponsored by…

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my grandparents! I usually see them once a week, and this time we made potstickers together. My grandpa actually learned when he was younger in the war. Potstickers was a really popular item when drafted because it was really cheap to make and filling.

So here is to another authentic, Chinese family recipe! The other two I have made so far are Eggplant Stirfry and Chinese Chicken and Bok Choy. Check them out!

Chinese Potstickers

Prep Time: 1 Hour

Cook Time: 10 Minutes

Serves: 58 Potstickers

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Ingredients:

  • 1-1/2 Lbs Ground Pork
  • 6 Pieces of Cabbage, boiled
  • 1 Package of Potsticker Wrappers
  • 6 Cloves of Garlic, diced
  • 1/2 Ginger, minced
  • 2 Eggs
  • 6 Stocks of Green Onion
  • 10 Shakes White Pepper Powder
  • 2-1/2 Tbs Soy Sauce
  • 1 Tsp Sugar
  • (Not Pictured)
  • 1 Tsp Salt
  • 1 Tsp Corn Starch
  • 1 Tsp Cooking Oil
  • 2 Tbs Oyster Sauce

TO PREP

1. Boil the cabbage for five minutes until soft.

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2. Cut the green onions thin, dice the garlic and mince the ginger.

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3. Cut the boiled cabbage thin so it doesn’t pierce the potsticker wrap.

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4. Pour all the solid seasonings just chopped into a bowl with the pork in it.

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5. Pour in soy sauce and oyster sauce and oil. Sprinkle in the sugar, white pepper powder, salt and corn starch. Crack open the two eggs.

6. Stir everything around with your hands clockwise until everything is mixed throughout. (Mixing it clockwise is a must according to my grandma).

TO WRAP

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6. Prep the table. Open your wrapper packet, a shallow dish of water, the pork mixture and a plate to put all your finished potstickers.

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7. Lightly fold the wrappers in half and in quarters to separate them for maximum usefulness.

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8. Dip your index finger in the water and get the edges of the wrapper slightly wet.

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9. Wet the back of a little piece to fold and use your thumb, index and middle finger to fold the wrapper.

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10. Do the same thing 1/2-inch away from the first fold.

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11. Put a little of the haam (pork stuffing) in the middle of the wrapper and take the middle of the opposite side and fold it toward the two folds you just made.

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12. Pinch the sides to make sure it’s closed tightly.

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13. Keep making them until you run out of stuffing or wrapper. We made 58.

TO COOK

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14. Boil the complete potstickers until they float. (We did 10 at a time and froze the rest).

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15. Fry them in cooking oil until they are as crispy as you’d like.

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16. Serve with soy sauce or hot sauce. In my case, both!

You can substitute the meat with chicken if you don’t eat pork (ahem, Chi), or my grandma said dried mushrooms and cabbage are really good for a vegetarian option. Enjoy!

What is the distinct cuisine of your ethnicity? Aren’t my grandparents the cutest?

Brother’s Reunion

It is an awkward time between now and March where I am waiting for all my school’s decisions letters. I’m anxious to know where I am going to live at the end of the year! My mom and I decided that we really wanted to travel to Japan this summer and I’m so excited to start planning everything. I have family living there and I’m so humble that I get to travel out the country. However, I need to get my school situation in place before we can start booking tickets. The last time I had this opportunity was two and a half years ago, when I went to China.

My grandfather was the first born out of twelve. Can you imagine having so many siblings? Most of them live in China, so he doesn’t get to see his family that much. It’s a special treat whenever the occasion presents itself. My great uncle Jimmy, who is the youngest of the twelve, had a layover at the San Francisco Airport so I arranged for them to have dinner.

I came down with an overnight cold and haven’t felt so congested and weak in a long time. It was hard to get out of bed, but I knew it meant a lot to my dear grandpa. Do they look alike?

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Left; Uncle Jimmy, Right; Grandpa

My grandma wanted to get into the shot as well.

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We ate at a Chinese restaurant close to the airport called Hong Kong Flower Lounge in Millbrae. My family has eaten here a few times before and considered the food decent enough to come back.

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We started with a traditional appetizer dish, jellyfish. This is funny because I do not eat any seafood besides shrimp, but I really enjoy eating jellyfish. The texture is crunchy and there is no strong flavor. I understand that it is not the most captivating picture to photograph, and it looks like something to pass on, but if you ever see it on the menu at a good Chinese restaurant, give it a shot!

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Our next dish was my favorite, a clay pot version of ox tail with red wine sauce. The meat was so tender and fell right off the bone. I wish there was more.

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Fish, tofu and mushrooms for my grandma, because her teeth wasn’t feeling the best. I didn’t taste this but it smelled really good.

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Dau mui, my absolute favorite veggie ever, is best stir fried with garlic, salt and oil. I tried looking up the English translation, but the images I get of pea shoots and snow peas don’t look similar. I think you can only get these greens in an Asian grocery store.

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These large oysters came to a disappointment to my family, they said there was very little meat. I didn’t try these, but they looked fun to eat.

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Last but not least, the inevitable XO beef. I also recommend this dish if you ever come across it. The meat has a lot of fat on it, which isn’t popular in Western culture, but it really gives the meat it’s flavor.

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After dinner, we brought my uncle back to the terminal and I drove my grandparents home. I luckily got to sleep in the next day, and I’m feeling a lot better. I have to register for my 1/2 Marathon before it’s too late, so I will have a post about it soon.

Until next time!

What’s your favorite Chinese dish? Any travel plans for 2013?