Potstickers

These potstickers were a little time consuming, but turned out great.  It was my first time working with wonton wrappers and making a dish like this, so I’m sure I can get faster at making them with more practice.  Tim could take them or leave them, but I thought they were really flavorful and very different from my normal cooking rotation.  I’ll definitely try them again.

Potstickers

{source:  adapted from several sites including foodnetwork.com, Cate’s World Kitchen and Mrs. Sac’s Purple Kitchen}

Ingredients

1/2 pound ground pork/turkey/chicken/beef {I used pork}

1/3 cup thinly sliced green onion {about 5 or 6 green onions}

2 medium carrots, shredded

1/2 package small mushrooms, finely chopped

1 cup finely sliced Napa cabbage

a dash of freshly ground pepper

1-2 tsp freshly grated ginger

2 cloves of minced garlic

3 tbsp soy sauce {plus more for serving if desired}

1 tbsp sesame oil

2 tbsp vegetable oil, divided

one package wonton or potsticker wrappers

water to seal edges

Directions

Heat 1 tablespoon vegetable oil in a large skillet and cook the pork on medium heat till done.  Drain fat and remove meat from pan.

Add the veggies and cook for 3-6 minutes, or till cabbage has slightly wilted.

Remove from heat and combine with the cooked meat.  Also add the pepper, ginger, garlic, soy sauce, and sesame oil.  Thoroughly combine all.

On a dry surface, lay out the wonton wrappers. Have a small bowl of water handy, and dip your finger in the water and wet the edges of the wontons, this will be the glue that holds it together. Put approximately 1 tbsp of filling in the center, and fold the opposite edges together and crimp/press down on the edges, forming a pouch.  Set all completed ones aside.

In a clean nonstick skillet, heat up 1 tbsp vegetable oil over med-high heat and add the potstickers.  Leave them alone for a minute or until bottoms are lightly browned.  Add 1/3 cup of water and put the lid on immediately.  Cook for about 3-5 minutes, or until the tops are steamed and water has evaporated and the bottoms are golden brown and stick slightly to the skillet.  May need to cook them in a few batches. Remove from pan and serve with dipping sauces such as spicy mustard and soy sauce.

Enjoy!