Tuesday, January 28, 2014
Trial & Error
I am not a fan of nonstick pans. The coating eventually chips off or wears away, and I can only imagine that we are eating that stuff. Can't be good for you. I am, however, a huge fan of cast iron. It is the best nonstick pan I have found. It's great for searing steaks or chicken.
My trial and error here is we wanted to make Potstickers. Now, I have a favorite stainless steel pan that I use almost every day. So I got my trusty pan out and started browning said Potstickers. When it came time to add in the water to steam them, that's when it all went wrong. They stuck to the pot. And I've made Potstickers in that same pan before! So my husband suggested the cast iron skillet. Ding ding ding! We have a winner! Not only did they not stick, the bottoms were nicely browned and crispy. Success!
These are pretty easy Potstickers to make. They are a tiny bit time consuming because you have to brush the edges with water and crimp them up. But the filling was darn tasty and we ate them all.
1 lb ground pork
1 head Napa cabbage, mostly tops, chopped
One 8-ounce can water chestnuts, chopped
1 T sesame oil
3 green onions, chopped
1/4 C soy sauce
1 teaspoon chili paste
2 cloves garlic, minced
1 T fish sauce (optional)
Heat a skillet to medium high heat and drizzle in some olive oil and the sesame oil. Brown the ground pork and cook until almost done. Add in the cabbage, soy sauce, garlic, chili paste, fish sauce and green onions. Cook until the cabbage is wilted down but still firm. Remove from heat.
Put about a tablespoon of the filling in the center of the wonton. Brush two sides with water and seal up the wonton, ruffling the edges if you like (Martin Yan has a good video for this on YouTube), making sure there are no gaps and no filling leaking out. Put them fat side down onto a board until they are all done.
In a cast iron skillet (or the dreaded nonstick if you don't have cast iron), drizzle in some olive oil and heat to medium high. Put the fat side of the potstickers down in the oil. Cook until they have loosened on their own. Pour about 1/3 C water into the pan and cover it. Cook until most of the water has evaporated and the wontons are soft. Serve with soy sauce or chili sauce.