Potstickers

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Potstickers are very filling and are pretty hands-off to cook. They are quite time-consuming to make, so I make a ton at once and freeze them. I fold the wrappers while watching TV... You can put basically anything in a dumpling, so use what you have!

Also included are instructions for cooking so they don't stick to the pan.

Ingredients

All measurements assume you're using a pound of meat

  • Some kind of ground meat or meat substitute (I usually use pork or chicken, or shrimp but it's expensive)
  • Some kind of cabbage (I've been liking bok choy lately)
  • Green onions (finely chopped)
  • Any other veggies you can cut up really tiny, as desired (like mushrooms)
  • ~2 tsp Soy sauce
  • ~2 tsp Rice vinegar
  • ~2 cloves Minced garlic
  • ~1 tsp Grated ginger
  • ~2 tsp Sesame oil
  • Salt
  • Pepper (white if you want to go hardcore but black pepper is fine)
  • Dumpling wrappers (go for about one package per pound of meat)
  • Small bowl of water for wrapping

Directions

  1. Combine all the filling ingredients in a bowl and mix thoroughly. I like to use a silicone spatula and mix in one direction so everything clumps together.
  2. Unwrap the dumpling wrappers just when you're going to use them. Wet a paper towel and put it on top so they don't dry out (this might be a Colorado problem??) Use a small spoon to fill each dumpling wrapper, use your finger to run a line of water along the top, and fold in half. You can pleat the fold or not, it doesn't matter!
  3. If you freeze your dumplings, put them on a tray lined with parchment paper so they don't stick together, then freeze overnight before moving to a bag. This keeps them from sticking together in the freezer.
  4. To cook, line a frying pan with parchment paper cut in the shape of a circle. Add the dumplings in a single layer, then pour just enough water to coat the bottom of the pan. Turn the heat to medium-low and cover. Let this simmer for about 5-10 minutes (you will need longer if cooking frozen dumplings). Uncover, then continue to cook until the water has evaporated and the bottoms of the dumplings are brown.

Notes

You can't taste the filling before cooking, so this is kind of trial and error. I try to err on the side of overseasoning because I may or may not have the motivation to eat them with sauce.