Pot Stickers

I thought it might be nice to follow up last week's post on crab rangoon with my recipe for homemade potstickers. These little dumplings are filled with the tastiest mixture of pork, ginger, garlic and a few other simple ingredients and are, like the crab rangoon, much easier to make than one would think. I usually buy one package of won ton wrappers and make a batch of both crab rangoon and potstickers. So tasty!
Ingredients:
1 package of wonton wrappers
1/3 lb. ground pork
1/2 tsp. finely diced ginger
1 clove finely diced garlic
1 tsp. soy sauce
1/2 green onion, finely diced
1/4 cup chicken broth
2 tbsp. vegetable oil
1/3 cup cold water mixed with 3 tbsp. cornstarch

Assembly:
Combine ingredients (except for oil, broth and cornstarch/water mixture). Chill for 15 minutes. Place a dollop of the mixture in the center of the wrapper and fold edges, sealing them with the water cornstarch mixture (use your finger for this). Pan fry until golden, 2-3 minutes per side. Add broth and cover, reducing heat to low. Simmer 4-5 minutes. Remove lid and turn the heat back up to medium high. Fry for another minute until edges are cripsy. Remove to a paper towel-lined plate. Serve immediately.

Crab Rangoon

There's nothing better than a delicious appetizer! Crab rangoon happens to be one of my favorites when we order Chinese, so I knew I had to learn to make it at home. I could probably even eat an entire meal of just these delicious little dumplings! They are crispy on the outside and filled with a savory and sweet mixture of crab and cream cheese. They also present beautifully without being too difficult to make. Try them next time you opt out of takeout!
Yields: approximately 20

Ingredients:
1 pkg. won ton wrappers
1 brick softened cream cheese
1 green onion, finely minced
1 clove of garlic, finely minced
2 sticks crabmeat (you can use the fake kind or use 1/4 cup real crab), diced
black pepper
1/2 tsp. soy sauce
vegetable oil for deep frying
1/4 cup water
2 tsbp. cornstarch

Assembly:
Mix cornstarch and water then set it aside. Mix cream cheese, onion, garlic, crab and soy sauce. Add pepper to taste. Lay a wonton wrapper flat then add a tsp. of the cream cheese mixture to the center. Dip your index finger in the water/cornstarch mixture, then run it along the edge of the wonton wrapper. Fold the wrapper inward like in the picture above, pinching to seal out any air. Repeat until the mixture is gone. While you are working, keep your finished dumplings under a damp paper towel to keep them from drying out. Heat the oil to 350 degrees. Carefully drop several crab rangoon into the oil, making sure not to crowd the pot (this will cause the oil temperature to drop, resulting in a soggy mess). Stir enough to ensure that the dumplings are turning golden on all sides. After about 1-2 minutes, when they are golden, remove the crab rangoon dumplings to a paper towel lined plate. Serve with plum sauce.