Make your own potstickers

Cat Campbell/For The Madera Tribune

Pork and chive potstickers and fried rice make for a tasty dinner.

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Most of the time, when I crave Asian food, I can’t get to a restaurant, and I have not been very impressed with the frozen versions available at grocery stores. So, living rather remotely as I do, I figured I was going to have to start learning how to make my own.

Not just potstickers, but other things, such as fried rice. The rice I make now, is my effort to duplicate what I remember being served in restaurants in my growing-up years. These days, I do not even bother to order it in restaurants, or help myself to it at buffets. To me, it seems very pale, and the add-ins are sparse. Plus, it doesn’t even look fried.

I will share a recipe for how I make it, even though I don’t really use a recipe; I just use the look-taste-adjust method. Here are some real recipes for several popular Asian foods you might like to make yourself.

Hope you’re all having a nice time getting out in the good weather.

Pork and chive potstickers

This recipe suggests cooking the potstickers in three batches. I usually make from 22 to 24 total, and use my largest skillet, which allows me to cook that many at once. Then I freeze the leftover filling. If you want to make 50 to 60, the uncooked potstickers do freeze well.

2 medium carrots, minced finely

1 small onion, minced finely

1/2 cup water chestnuts, minced

1/3 cup minced fresh chives

1 large egg white, lightly beaten

3 tablespoons soy sauce

1/2 to 1 teaspoon sesame oil (toasted or untoasted)

1/2 teaspoon pepper

1 pound ground pork

50 to 60 circular potsticker (gyoza) wrappers

3 tablespoons canola or vegetable oil, divided

1 cup chicken broth, divided

1. In a large bowl, combine carrots, onion, water chestnuts, chives, egg white, soy sauce, sesame oil and pepper. Add the pork, mix thoroughly.

2. Working with a few at a time, place about 1 tablespoon of filling in the center of each wrapper. Cover remaining wrappers with a damp cloth or paper towel until ready to use.

3. Moisten wrapper edges with water. Fold wrapper over the filling, seal edges, pleating the front side to form a pleated pouch. (Or use a hinged crimper designed for potstickers, if desired.)

4. Stand potstickers on a flat work surface to flatten bottoms. If you want, curve them slightly to form a crescent shape.

5. In a large, nonstick skillet, heat 1 tablespoon oil over medium-high heat. Arrange a third of the potstickers in concentric circles in pan, flat-side down. Cook until bottoms are golden brown, about 2 minutes. Carefully add 1/3 cup broth (see note), reduce heat to medium-low. Cook, covered, until broth is almost absorbed and filling is cooked through, about 5 minutes or perhaps less.

6. Cook, uncovered, until bottoms are crisp and liquid is completely evaporated, about 1 minute. Repeat with the remaining oil, potstickers and broth.

7. For freezing: Place uncooked potstickers on waxed paper-lined baking sheets; freeze until firm. Transfer to airtight freezer containers and return to freezer. To use, cook frozen potstickers as directed, increasing broth to 1/2 cup per batch and simmering time to 4 to 6 minutes for each batch. Makes about 5 dozen.

Note: Before I add the broth, I remove the skillet from the burner and let it cool for a couple of minutes, to avoid splattering.

Cat’s fried rice

4 cups (more or less) cooked, cooled rice

1 tablespoon vegetable oil

6 slices raw bacon, chopped

2 cups ham, chopped fine

3 to 4 cups frozen green peas, or the amount you prefer

1 bunch green onions, tops included, chopped

1 carrot, peeled and finely chopped

1 can water chestnuts, drained and chopped

Soy sauce

Sesame oil (toasted or untoasted)

1 egg, beaten (if you want to top the rice with egg.)

1. In a large skillet, cook the bacon until crisp. Do not drain. (If necessary, you can add a bit of oil to cover bottom of pan.)

2. Add ham, peas, green onions, carrot and water chestnuts to skillet. Add the rice, breaking it up with a wooden spoon to separate the grains and break up clumps.

3. Add desired amount of soy sauce and about 1/2 teaspoon or as desired, of sesame oil. Generally, it takes several tablespoons of soy sauce to turn the mixture a light brown color.

4. Continue cooking the rice mixture in order to fry it. Keep a close watch as it sizzles, and refrain from stirring. After a minute or two, use a spatula to check the under surface, to see if it is starting to brown a little bit. Flip over a few times before transferring to a serving dish.

5. If using egg: Pour egg into small greased skillet and cook, without stirring, until done. Cut into strips and place them on top of the rice. You can also scramble the egg right into the rice mixture or even use 2 eggs.

Spicy sesame noodles

1 package (16-oz.) linguine pasta

2 tablespoons sesame oil (toasted or untoasted)

1/4 cup creamy peanut butter or tahini

1/4 cup soy sauce

2 tablespoons white wine vinegar

1 tablespoon minced fresh ginger root

3 drops chili oil

4 to 6 green onions, cut into 2-inch pieces

1. Cook linguine according to package directions; drain.

2. Toss in a bowl, with sesame oil. In another bowl, mix peanut butter, soy sauce, white wine vinegar, ginger root and chili oil, until well blended.

3. Add peanut butter mixture to the linguine and toss to mix. Add green onions and toss again. If desired, you can sprinkle some toasted sesame seeds over the mixture, before serving. Makes 6 to 8 servings.

Egg rolls

2 teaspoons vegetable oil

3/4 pound ground pork

Salt and freshly-ground black pepper, to taste

1 1/2 teaspoons crushed or finely minced garlic

1 teaspoon minced ginger root

3 cups coleslaw mix

1/3 cup sliced green onions

1/2 to 1 can drained water chestnuts, as desired

2 tablespoons soy sauce

1 teaspoon sesame oil (toasted or untoasted)

12 egg roll wrappers

1 egg, beaten

Oil, for frying

1. In a large skillet, heat 2 teaspoons of vegetable oil over medium-high heat. Add the ground pork and season with salt and pepper.

2. Cook, breaking up the pork with a wooden spoon, until meat is browned and cooked through. Add the garlic and ginger root, cook for 30 seconds.

3. Stir in the coleslaw mix and green onions. Cook until cabbage is wilted, about 3 to 4 minutes. Stir in the soy sauce and sesame oil, then remove from heat.

4. Spoon about 3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using the beaten egg to seal edges of the wrappers.

5. Pour 2 to 3 inches of vegetable oil into a deep pot. Heat the oil to 350 degrees.

6. Fry 3 to 4 egg rolls at a time, turning occasionally, until browned all over, approximately 3 to 5 minutes.

7. Drain on paper towels; serve with dipping sauce of your choice. Makes 12 servings.