The Everything Chinese Cookbook (13 page)

¼ pound (4 ounces) fresh shrimp

½ cup canned bamboo shoots, shredded

3 medium dried mushrooms

1 cup ground pork

1½ green onions, thinly sliced

2 teaspoons Worcestershire sauce

2 teaspoons soy sauce

1 teaspoon sugar

1 teaspoon sesame oil

1 package round wonton (gyoza) wrappers

½ cup water for boiling potstickers

Oil for frying as needed

1. Wash and devein the shrimp, and chop finely. Shred the bamboo shoots. Soak the dried mushrooms in hot water for at least 20 minutes to soften. Drain, remove the stems, and slice finely.
   
2. Combine the ground pork, shrimp, bamboo shoots, green onions, dried mushrooms, Worcestershire sauce, soy sauce, sugar, and sesame oil.
   
3. To make the potstickers: Place 1 teaspoon of filling in the middle of the wrapper. Wet the edges, fold the wrapper over the filling and seal, crimping the edges. Continue with the remainder of the wontons. Cover the completed wontons with a damp towel to prevent drying.
   
4. Add 2 tablespoons oil to a preheated wok or skillet (1 tablespoon if using a nonstick pan). When oil is hot, add a few of the potstickers, smooth side down. Do not stir-fry, but let cook for about 1 minute. Add ½ cup of water. Do not turn the dumplings over.
   
5. Cook, covered, until most of the liquid is absorbed. Uncover, and cook until the liquid has evaporated. Loosen the potstickers with a spatula and serve with the burnt side facing up. Serve with Potsticker Dipping Sauce (page 28).
   

¼ pound (4 ounces) shrimp

3 medium dried mushrooms

1 cup ground pork

1 napa cabbage leaf, shredded

1½ green onions, thinly sliced

¼ teaspoon minced ginger

2 teaspoons Chinese rice wine or dry sherry

2 teaspoons soy sauce

1 teaspoon sugar

1 teaspoon sesame oil

1 package round wonton (gyoza) wrappers

4–6 cups oil for deep-frying

1. Wash, devein, and finely chop the shrimp. Soak the dried mushrooms in hot water for at least 20 minutes to soften. Drain, remove the stems, and slice finely.
   
2. Combine the ground pork, shrimp, cabbage, green onions, dried mushrooms, ginger, rice wine, soy sauce, sugar, and sesame oil.
   
3. Add oil to a preheated wok and heat to 375°F. Wrap the gow gees while waiting for the oil to heat. Place 1 teaspoon of filling in the middle of the wrapper. Wet the edges of the wrapper, fold over the filling and seal, crimping the edges. Continue with the remainder of the wontons. Cover the completed wontons with a damp towel to prevent drying.
   
4. 4. Carefully slide gow gees into the wok, a few at a time. Deep-fry until they turn golden (about 2 minutes). Remove with a slotted spoon and drain on paper towels.
   

Avoid Drying Out the Wrappers

It's important to cover filled wontons with a damp towel while preparing the rest, as they have a tendency to dry out quickly. For extra protection, also cover wrappers that haven't been used yet.

¼ pound bok choy

¼ cup unblanched almonds

¼ teaspoon salt

1 teaspoon brown sugar

2 cups oil for deep-frying

1. Wash the bok choy and drain well. While the bok choy is drying, crush the unblanched almonds in a food processor and set aside.
   
2. Separate the bok choy leaves from the stalks. Roll the leaves up like a cigar or sausage, and cut into thin shreds. Discard the stalks or save for another dish.
   
3. Heat wok and add oil. When the oil is heated to between 300°F and 320°F, add the bok choy shreds. Fry them very briefly, until they turn crispy but do not brown. (This will take only a few seconds.) Remove from the wok with a slotted spoon and drain on paper towels.
   
4. Toss the salt and brown sugar over the “seaweed” and add the crushed almonds.
   

Chinese “Seaweed”

People are often surprised to discover that this elegant dish is made from everyday Chinese greens! Crisp Chinese “Seaweed” takes its name from the crisp texture and bright green color of the bok choy, which resembles dried seaweed after deep-frying. Serve as an appetizer, or as a colorful side dish with fish.

20 fresh mushrooms

1 teaspoon baking powder

¾ cup flour

½ teaspoon sugar

¼ teaspoon salt

2 tablespoons vegetable oil

¾ cup water

¼ cup cornstarch

4 cups oil for deep-frying

1. Wipe the mushrooms with a damp cloth and cut off the stems.
   
2. To make the batter: In a medium bowl, sift the baking powder into the flour. Add the sugar, salt, and vegetable oil, stirring. Add the water, and stir into a smooth batter. Add a bit more water if the batter is too dry, or flour if it is too wet. Use a wooden spoon to test the batter — it should drop slowly, and be able to coat the back of the spoon.
   
3. Lightly dust the mushrooms with cornstarch and coat with the batter, using your fingers.
   
4. Add the oil to a preheated wok and heat to 350°F. When the oil is ready, add about 5 mushrooms at a time, and deep-fry until golden brown. Drain on paper towels. Cool and serve.
   

Flavorful Mushrooms

If you normally enjoy mushrooms raw in a salad, try adding a little heat. A little known fact is that many varieties of mushrooms contain over 90 percent water. Deep-frying causes the water to evaporate and seals in the mushroom's natural juices.