ELECTRIC KITCHEN

HECO Potstickers are Narcissus Festival finger food.

Take a dip into some potstickers

"The Electric Kitchen" airing in the second half of January features guest cook Linda Wyrgatsch with Narcissus Festival recipes.

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8:30 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 55 in Hilo and Kona.

Here is a recipe from the show. All recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Potstickers with Dipping Sauce

1-1/2 pounds lean ground pork
1/2 bunch watercress, finely chopped
2 tablespoons minced ginger root
1/4 cup sesame oil
1/4 cup soy sauce
2 egg whites
36 gau gee wrappers
Salad oil
Water

>> Dipping Sauce:
4 cloves garlic, minced
2 tablespoons soy sauce
2 tablespoons cider vinegar
1 teaspoon sugar
1 red chili pepper, seeded and minced

Combine pork, watercress, ginger, sesame oil, soy sauce and egg whites. Refrigerate 30 minutes.

Place 1 teaspoon mixture in the center of a wrapper. Fold sides of wrapper over filling; bring open ends together and seal by fluting edges (the potsticker should look like a purse). Repeat until all wrappers or filling are used.

Heat 2 tablespoons oil. Arrange potstickers in rows in the heated skillet. Add 1/2 cup water, cover skillet, lower heat and cook 7 to 8 minutes, or until water is evaporated and bottoms of potstickers are golden brown. Repeat until all potstickers are cooked.

To make dipping sauce, combine all ingredients. Serve with potstickers.

Nutritional information unavailable.

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