Host a Potsticker Party
My mother was born in Beijing, China and many of my favorite childhood dishes are from this region. I love the variety, rich flavors, and history that Beijing cuisine infuses into every dish.
Moo Shi Pork (also known as Mu Shu Pork) and Hot and Sour Soup are Beijing classics that incorporate the exotic flavors and textures of tiger lily buds, and black tree fungus. The area around Beijing is the only part of China where there are lamb dishes, a legacy of the Mongols who conquered northern China in the 13th century. Wheat, rather than rice, is the staple grain of the region, so wheat is favored and noodles, pancakes and dumplings all made from wheat flour are de rigueur in Beijing.
Besides the better known Beijing specialties such as Beijing Roast Duck and Moo Shi dishes, Beijing street food and snacks known as xiao chi are perhaps to natives the best loved comfort food. These snacks of sweet and savory pastries, dumplings, flat cakes and noodles make Beijing street food one of the most diverse and delicious in China. Many of these delicacies trace their roots deep into Chinese culinary history incorporating Han, Islamic and Imperial cooking traditions.
One tradition that I remember from childhood and still continue today in my own home is making potsticker dumplings or guo tie, during the Chinese New Year. It’s a perennial favorite in northern China and is fast becoming one of the most popular Chinese specialties in the United States as well. They are traditionally made and served during the Chinese New Year when family and friends unite for banquets and celebrations. Making potstickers is a social occasion and the whole family joins in making these meat-filled dumplings and then everyone counts the number of dumplings they can eat. In 2009, Chinese New Year will be on January 26th.
Trivia: In the Boston area potstickers are still known as “ Peking Ravioli”, a name coined by my mother, Joyce Chen, when we first opened our family restaurant in Cambridge, Massachusetts in the 1950’s.
How about hosting a holiday potsticker party? It’s a memorable way to entertain, educate and feast your friends. Do as the Chinese do and get your guests to participate in the fun of making and eating potstickers together. Assemble all the ingredients in advance and provide each guest with a dumpling press, which they can use to form the dumplings and then take home as a souvenir. Extra dumplings can be divided and sent home with your friends for freezing. These savory dumplings make a perfect snack, appetizer, hors d’oeuvre or meal and your friends will appreciate the chance to learn a new dish.
End your potsticker party with fortune cookies (perhaps with your own personalized fortunes in them) served on embossed Japanese paper leaves along with a relaxing cup of green tea brewed in Asian teapots with matching tea cups. Made in Vietnam, there are 4 beautiful styles of teapots all handmade and glazed in a traditional Vietnamese crackle glaze of white or wasabi green. Hint: These teapots and cups also make a thoughtful gift for any tea drinker or Asian food lover.
So, here’s the Chen family recipe for traditional Beijing potstickers. Enjoy and Gong Xi Fa Cai! (Happy New Year)
Note: These meat filled dumplings take on different names depending upon the manner in which they are cooked. If they are pan fried, they are called guo tie or potsticker because they stick to the pot when cooked. If they are boiled they are called jiao tze.
Makes about 32 potsticker dumplings
1 pound napa cabbage
1-1/2 teaspoons salt, divided
3/4 pound ground pork or ground turkey
1-1/2 tablespoons dark soy sauce
1 tablespoon dry sherry
1/2 teaspoon sugar
1 tablespoon vegetable oil or bacon drippings
1 tablespoon sesame seed oil
About 35 round potsticker wrappers (also marketed under the Japanese name of gyoza)
Wash and drain cabbage and chop very fine, sprinkling 1 teaspoon salt over the cabbage as you chop. Place chopped cabbage in a cloth bag or in a sheet of cheesecloth, doubled over. Squeeze out enough liquid to make 1 cup. Discard liquid. Put the remaining ingredients into a large bowl and add the cabbage. Mix well--hand mixing is the best way. Cover and set aside.
Forming Potstickers
Place a round potsticker wrapper on the dumpling press. Place a heaping
teaspoon of the meat filling in the center of the wrapper. Moisten the
edges with a little water and press tightly to seal. Place on a lightly
floured surface and cover with a dry cloth.
Pan Frying Potstickers
Heat an 8- or 9-inch heavy nonstick skillet over medium-high heat until hot. Pour 1 tablespoon canola oil into the pan and spread it over the entire cooking surface. Starting at the outside of the pan, arrange the dumplings carefully in concentric circles, facing in the same direction.
Add 1/2 cup cold water, cover and cook over medium-high heat for 6 to 7 minutes, or until the water has evaporated. Lower the heat and cook, covered for 2 minutes, or until the dumplings are golden brown on the bottom.
Carefully loosen the dumplings with a spatula and transfer to a serving plate with the browned sides facing up. Serve with a dip of vinegar, sesame oil and soy sauce topped with some thinly shredded peeled fresh ginger.
Copyright © 2008 by Helen Chen. All rights reserved.
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