cracked.”) Another popular appetizer on our menu was Edamame Hummus (page 49). It’s fresh, light and gluten-free.
Of course, I couldn’t leave out other classics, like crunchy Chicken Egg Rolls (page 34) and Crab Wontons (page 44), which my friend Mark describes as “soft pillows of heaven.”
Make a selection of these recipes for your next get-together and I guarantee you’ll “touch the heart” of all of your guests.
Potstickers
Also known as pan-fried dumplings and Peking ravioli, potstickers get their name from their crispy browned bottoms, which are achieved by the two-step cooking process of steaming followed by pan-frying. My mother and I used to teach people how to make this classic and beloved dumpling. Everyone would always “Ooh” and “Ahh” when they saw this cooking magic unfold before their very eyes. One of my favorite memories is of my mom teaching my twins how to make potstickers for Chinese New Year (their shape is similar to that of a gold ingot, so they symbolize prosperity). I couldn’t believe how much fun they were having—plus, she got them to gobble up something that was stuffed with cabbage. Try adding spinach as another sneaky mom trick!
Serves 6 to 8 as an appetizer or snack
Preparation time: 20 minutes
Cooking time: 10 minutes
4 oz (100 g) napa cabbage, cut into thin strips
1½ teaspoons salt, divided
8 oz (250 g) ground pork or chicken
2 tablespoons finely chopped green onion (scallion), white and green parts
2 teaspoons dry white wine
½ teaspoon all-purpose cornstarch
½ teaspoon dark sesame oil
Dash of white pepper
20 to 30 potsticker wrappers
2 to 4 tablespoons oil for frying
DIPPING SAUCE
4 tablespoons soy sauce
1 teaspoon dark sesame oil
½ teaspoon sugar
1 Toss the cabbage with 1 teaspoon of the salt and set aside for 5 minutes, then roll the cabbage up in a clean dry dish towel. Twist the dish towel to squeeze out the excess moisture.
2 In a large bowl, mix the cabbage, pork or chicken, green onion, wine, cornstarch, sesame oil, the remaining ½ teaspoon salt and the pepper.
3 Lay a potsticker wrapper on a clean work surface. Place 1 tablespoon of the meat mixture in the center. Lift up the edges of the circle and pinch several pleats up to create a pouch encasing the mixture. Pinch the top together. Repeat with the remaining wrappers and filling.
4 Heat 1 tablespoon of the oil for frying in a wok or skillet over moderately high heat. Place 12 dumplings in a single layer in the wok or skillet and fry 2 minutes, or until the bottoms are golden brown. Add ½ cup (125 ml) water.
5 Cover and cook for 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.
6 Make the dipping sauce: Combine the soy sauce, sesame oil and sugar. Serve alongside the dumplings.
COOK’S NOTE
If you can’t find round dumpling wrappers, you can substitute square wonton wrappers. Just use a cookie cutter to cut them into rounds.
Toss the cabbage with 1 teaspoon of salt and set aside for 5 minutes.
Roll the cabbage up in a clean dry dish towel. Twist the towel to squeeze out the excess moisture.
Mix the dumpling ingredients together in a bowl.
Place 1 tablespoon of the meat mixture in the center of a dumpling wrapper.
Lift the edges and pinch several pleats to create a pouch for the mixture. Pinch the top together.
Repeat with the remaining wrappers and filling.
Heat oil in a wok or skillet. Place 12 dumplings in a single layer and fry for 2 minutes, or until the bottoms are golden brown.
Add ½ cup (125 ml) of water. Cover and cook 6 to 7 minutes or until the water is absorbed. Repeat with the remaining dumplings.
Crystal Shrimp Dumplings
My mother and I were asked to teach a dim sum class where we demonstrated these light and flavorful dumplings. Our students couldn’t believe how easy they are to make using such simple ingredients. In fact, this is the type of recipe you can whip up for unexpected guests within minutes if you have frozen shrimp and dumpling wrappers in your freezer (always a good idea). When cooking for guests, I’d double or triple the batch, as these dumplings tend to fly right off the plate. Not only will your guests be impressed, you’ll get down with your bad self.
Serves 6 to 8 as an appetizer or snack
Preparation time: 20 minutes
Cooking time: 3 to 4 minutes
8 oz (250 g) shelled and deveined medium-sized raw shrimp
¼ teaspoon salt
½ teaspoon sugar
Dash of white pepper
½ teaspoon dark sesame oil
1 teaspoon all-purpose cornstarch
1 egg white, divided in two portions
4 tablespoons finely chopped fresh coriander leaves (cilantro)
20 store-bought round dumpling wrappers
1 tablespoon oil
½ cup (125 ml) water
