Hi all! We made it safe & sound to our new apartment on Friday night & our stuff followed Saturday, but we won’t have Internet until Wednesday. Thankfully, my awesome sister-in-law Lisa is back posting another delicious recipe in my absence! Take it away, Lisa!
I am from the throw-it-in-the-pot-and-hope-for-the-best school of cooking. I look at most recipes as guidelines, and don’t particularly worry about the end result being perfect.
Potstickers are perfect for experimenting. There are only a few steps to actually make them. First, make a filling. Second, spoon the filling onto the wrappers. Third, fold and seal the wrappers. Fourth, cook and eat! This process is time consuming, so that is why I usually make a large batch and work with a friend.
So, for the filling, your options are endless. I prefer pork, while you could use chicken, tofu, or whatever you prefer. If you use meat, be sure to get it ground so it is easier to mix with the other ingredients. We added shredded cabbage, carrot, and green onions. You will also need a binder to help it all stick together. In this recipe, we used about a teaspoon of sugar and about 2 tablespoons each of soy sauce and warm water mixed together. I have also used sesame oil with a dash of chili oil in the past.
Make sure not to put too much filling in the wonton wrappers. They won’t seal and when you cook them, the filling will come out into the pan. Generally, less than 1 teaspoon of filling is a good guideline.
To seal the wrappers, dip your finger into a cup of warm water and wet around the edges. You will need to make a pleat in one side of the wrapper as you seal it to the other half to keep excess air out of the potsticker.
At this point, you have a couple of options. You can cook them all first and then freeze, or you can freeze first and cook later. If you want to cook first, put enough vegetable oil into a pan to just cover the bottom. Heat on medium heat until water dropped in makes the oil spit. Place the potstickers in the oil and brown on three sides. Then add about one-quarter cup of water and put the lid on. Steam for about four to five minutes.
If you would like to freeze the uncooked potstickers, line them up on a cookie sheet or jelly roll pan that has been lined with waxed paper and floured. You can add another layer on top, just be sure to generously dust the first layer with flour before adding an additional piece of waxed paper. Freeze for 1-2 hours and then you can transfer them to a gallon size freezer bag.
Cooking frozen, uncooked potstickers is a little different. You can still cook them in the pan, but don’t steam them or they will just fall apart. I usually finish them in the microwave to be sure the filling is cooked. A deep fryer also works. It takes about 5-7 minutes.
You can use plain soy sauce for dipping, or add a dash of lemon juice for a little kick.
Our recipe used:
1 lb ground pork 1 green cabbage
2-3 carrots several green onions
soy sauce sugar
water 2 pkg. wonton wrappers.
This made about 100 potstickers.
I don’t have any pictures of the finished product because we ate them too quickly.
Have fun experimenting!