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Seafood potstickers.

These dainty Chinese dumplings are quick to make because you start with purchased potsticker skins, available in most markets along with won ton and egg roll skins.

For the versions here, you fold the potsticker wrappers around a seasoned seafood filling instead of one of the more typical meat mixtures. Offer seafood potstickers as a hot appetizer, or serve as a light entree with a green salad.

At the table, each person blends to taste a dipping sauce based on vinegar flavored with soy sauce and as much hot chili oil (sold in Asian markets) as desired.

With the aid of a hinged plastic potsticker press (found in Asian markets or hardware stores for $5 to $10), as shown above, you can further streamline the process of making the dumplings.

Potsticker wrappers vary in thickness. The thick wrappers hold their shape better and have a more substantial chew; some prefer the tender texture of the thinner skins. A package of wrappers, about 1 pound, costs up to $1 and holds 3 to 8 dozen wrappers, depending on thickness. Wrap leftover potsticker skins airtight and keep up to 1 week in the refrigerator, or freeze for longer storage.

Seafood Potstickers 4 to 5 dozen potsticker (gyoza) wrappers Shrimp, clam, crab, or sole filling (recipes follow) Water Salad oil About 1-1/2 cups white wine vinegar Soy sauce and hot chili oil or liquid hot pepper seasoning

In the center of a wrapper, mound 1 teaspoon filling. Moisten wrapper edge with water and fold wrapper over filling, matching edges. Pinch wrapper rim tightly with your fingers to seal. Or use a potsticker press: center a wrapper on open press, add filling, moisten wrapper edge, and close press, applying pressure to seal wrapper. To prevent drying, keep unused wrappers covered with plastic wrap. Repeat to shape each potsticker.

As shaped, place potstickers, pinched side up, slightly apart on baking sheets; push dumplings down slightly to flatten bottoms so they will sit steadily. Cover with plastic wrap to prevent drying as you work; if made ahead, chill as long as 4 hours. To hold longer, freeze potstickers, lightly covered, until they are solid, about 1 hour; transfer to airtight containers and freeze up to 3 months.

Pour 1 tablespoon salad oil into a 10- to 12-inch frying pan (preferably with a nonstick finish) over medium heat. Set 1 to 1-1/2 dozen potstickers, seam side up and slightly apart, in pan. Cook, uncovered, until bottoms are golden, about 3 minutes (even if frozen). Pour 1/3 cup water into pan; reduce heat, cover, and simmer until skins look translucent, about 5 minutes. Transfer to a warm platter, cover, and keep hot while your cook remaining potstickers in additional salad oil and water.

Provide guests with individual small dishes containing about 2 tablespoons vinegar and have them add soy sauce and chili oil to taste. Dip potstickers into the sauce to eat. Makes 4 to 5 dozen potstickers; allow 3 or 4 for an appetizer serving, 9 to 12 for a main-dish serving.

Shrimp filling. Peel and devein 1 pound medium-size shrimp; mince with a knife or food processor. Mix with 1 tablespoon each cornstarch and dry sherry or water, 1 large egg, 2 teaspoons each soy sauce and minced fresh ginger, and 1/4 cup each minced green onion and minced celery.

Clam filling. Follow directions for shrimp filling, but instead of shrimp, use 5 cans (6-1/2 oz. each) drained minced clams.

Crab filling. Follow directions for shrimp filling, but instead of shrimp, use 3/4 pound shelled crab.

Sole filling. Follow directions for shrimp filling, but instead of shrimp, use 3/4 pound boned and skinned sole fillets (or other firm white fish).
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Publication:Sunset
Date:May 1, 1985
Words:621
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