TOMMY WONG'S FAMOUS POT STICKERS & SPRING ROLLS

One of the signature dishes of the Trey Yuen Restaurant - Cuisine of China
Pot Sticker Filling
Ingredients:

2 cups ground turkey
(or 1 cup ground turkey and I cup small bay shrimp)
2 cups finely chopped bok choy
(blanch whole stock white and green parts finely chop, then squeeze out excess water in cheese cloth)
1 Tbsp. minced ginger
1 Tbsp. minced white part of green onion (save green part)
1 Tbsp. sesame seed oil
2 egg whites, beaten
1/2 tsp. white pepper
1 Tbsp. salt
Pot Sticker Wrappers
Ingredients:

1 package of pot sticker wrappers of Gyoea skins
1 whipped egg yolk
Pot Sticker Sauce
Ingredients:

1/2 cup low sodium soy sauce
1/2 cup vinegar, white or balsamic
1-1/2 tsp. crushed chili pepper with oil
1/4 cup chopped green onions (green part)
1 Tbsp. sesame oil
Instructions:

Mix all the filling ingredients in a bowl. Cover and place in the refrigerator for 1 hour. To stuff pot stickers, place one scant teaspoon of staffing mix into the center of the wrapper. Brush the egg yolk around the outer edge. Then fold in half and tuck.

This is a foolproof way to cook pot stickers. Place the desired number of pot stickers on a plate and steam them for 8-10 minutes. When they're done, place the flat sides In a Teflon-coated skillet with a little poly-unsaturated oil. Cook over medium-high heat until crispy golden brown and serve with the soy-vinegar sauce for dipping.
Chef's Notes:  
To deep fry, cook submerged at 325 degrees until crispy.

Spring Roll Stuffing
Ingredients:

6 oz. lean pork, finely shredded
1-1/2 tsp. soy sauce
1 tsp. cornstarch
2 Tbsp. peanut oil
½ tsp. minced garlic
4 oz. bamboo shoots, finely shredded
6-8 medium dried black mushrooms, re-hydrated
1 lb. green cabbage, finely shredded
Spring Roll Seasoning
Ingredients:

1 tsp. salt
3 Tbsp. light soy sauce
1 tsp. sesame seed oil
2 tsp. sugar
½ tsp. white pepper
2 Tbsp. dry sherry wine
½ cup canned chicken broth
2 green onions, thinly cut on a bias
2 tsp. cornstarch (dissolved in 2 Tbsp. water)
20 spring roll wrappers
1 well-beaten egg
1 gallon peanut oil for deep frying
Instructions:

First, mix the shredded pork with the half-teaspoon of soy sauce and the teaspoon of cornstarch for about 5 minutes. Then preheat your wok or a heavy aluminum skillet over high heat for about 2 minutes with nothing in it. Then add the peanut oil and the marinated shredded pork and quickly stir-fry it for about 30 seconds. When it’s cooked, remove it from the wok with a slotted spoon and allow the excess oil to drain off.

Now immediately reheat the wok to high and drop in the garlic, bamboo shoots, black mushrooms, and cabbage and stir-fry the mixture for about 2 minutes. Then put the shredded pork back into the wok, shower in the sherry wine, sprinkle in all the seasonings, along with the chicken stock, and stir-fry for another 2 minutes. Then add the green onions and the cornstarch and stir the mixture again until the liquids in the wok thicken (which should take only a few seconds).

At this point, remove the stuffing from the wok, place it into a colander to cool, and let it drain for a minimum of 2 hours.

When you’re ready to wrap your spring rolls, place a wrapper squarely in front of you (not in the diamond shape you used for egg rolls). Then put about 2 heaping tablespoons of the stuffing just below the centerline of the wrapper and spread it evenly crosswise. Now fold the edge nearest to you over the mixture and roll the wrapper up tightly. After the wrapper is rolled about ¾ of the way, fold over both edges and continue to roll away from you. To finish off the roll and seal the wrap, brush the edge with a little bit of beaten egg.

All that’s left is to deep-fry the spring rolls to a crispy golden brown in hot peanut oil set at 350 degrees. I suggest you drain the rolls for a minute or two on absorbent paper towels before you serve them. And like egg rolls, they should be served with hot mustard and Chinese plum sauces.
Chef's Notes:  
You can find five-spice powder at all Oriental markets and at most supermarkets in the international foods section. The same markets also have hot mustard and plum sauces.

It’s up to you as to which kind of seafood or meats you want to use in your egg rolls and spring rolls. Shrimp, crawfish tails, lobster meat, calamari, scallops, pork, beef, and chicken all make great additions.

If you want to prepare egg rolls and spring rolls for a party, go ahead and assemble them and partially deep-fry them. Then let them cool completely, wrap them in plastic film, and place them in the refrigerator. Then when you’re ready to server, take them from the fridge, allow them to warm up slightly, and “re-fry” them at 325 degrees until they are crispy and crunchy. This considerably reduces your cooking time.

Spring roll wrappers, unlike egg roll wrappers, are extremely thin and flaky, almost pastry-like. For that reason, they tend to dry out quickly and become difficult to roll once the package is opened. To prevent this from happening, I suggest you keep them covered with a damp towel as you’re rolling them. And they, too, like egg rolls, can be twice fried for an extra-crunchy texture.

 
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-Frank
  
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