Oriental Potstickers from Jan '94

[JOlson]

I misplaced a wonderful oriental potsticker recipe from the January/February 94 issue (page 68.) Does anyone have this recipe archived? I would be very grateful if you could post it. Thanks so much.:) :) :)

[Grace]

Here you go:

Oriental Pot Stickers

Placing these "chinese dumplings" on a baking sheet sprinkled with cornstarch helps them brown and crisps the bottom. Flounder, haddock, or any mild-flavored white fish can be substituted for cod.

1/2 pound raw cod fillets
1-1/2 tsp. peeled, grated gingerroot
1 clove garlic, minced
3/4 cup finely chopped leek
3/4 cup finely chopped canned water chestnuts
2 Tblsp. finely shredded carrot
1 Tblsp. dry sherry
1 egg white
30 wonton wrappers
2 tsp. cornstarch
Vegetable Cooking Spray
2 tsp. vegetable oil
1/2 cup water
Ginger-Soy Sauce

Position knife blade in a food processor bowl; add fish. Pulse 6 times or until fish is coarsely chopped; set aside.

Heat 1-1/2 tsp. oil in a skillet over medium heat. Add ginger and garlic; saute 30 seconds. Add leek; saute 3 minutes or until tender. Combine fish, leek mixture, water chestnuts, and next 3 ingredients in a bowl. Stir well, set aside.

Working with 1 wonton wrapper at a time (cover remaining wrappers to keep them from drying out), spoon about 2 tsp. fish mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch; set aside.

Coat a large nonstick skillet with cooking spray; add 2 tsp. oil, and place over medium heat until hot. Arrange pot stickers in bottom of skillet'; cook 3 minutes or until bottoms are lightly browned. Add 1/2 cup water; cover and cook 1 minute or until bottoms are crisp. Serve warm with Ginger-Soy Sauce or commercial chinese-style mustard sauce. Yield: 30 appetizers (serving size: 6 potstickers and 3 Tblsp. Ginger-Soy Sauce).

Calories 256 (15% from fat)/ Protein 14.1 g / Fat 4.4g / Fiber 0.5g

Ginger-Soy Sauce:

1/2 cup plus 2 Tblsp. water
1/4 cup low-sodium soy sauce
1 Tblsp thinly sliced green onions
1 tsp. sugar
1 tsp. peeled, grated gingerrot
2 tsp. rice vinegar
2 tsp. dry sherry

Combine all ingredients in a bowl; stir well. Yield: about 1 cup

[JOlson]

Thank you so much. I appreciate it.:p

[boisewinesnob]

I was doing a search and found this thread.
Has anybody tried making these using chicken? I would assume you could substitute it without much problem....just seeing if anybody's already done it :)

Suzy