A Sticky Situation

March 25, 2012

One of the new recipes we made recently as part of my New Year’s resolution was potstickers. This recipe isn’t quite as pain-free as many of the recipes we feature here (it’s not complicated, it just has a lot of steps), however, fresh homemade potstickers are vastly superior to the frozen or fast-food varieties that most people have had.

To start out, you make a filling. Your filling can contain whatever you’d like, but it this instance we made a fairly traditional filling. We used a sweet italian sausage (turkey instead of  pork). You can use any kind of ground meat, but you don’t want anything too flavorful that will take over your other filling ingredients. I also added half a diced onion, somewhere between 1 cup and 1 1/2 cups of diced bok choy (about 3 good sized stems), 2 tablespoons soy sauce, and 1 tablespoon lemon juice.

Once you have your filling, you have to fill your potstickers. This is the most time consuming part of the process. You start with a wonton wrapper, and about a scant tablespoon of filling. You don’t want to overfill the wrappers, because they won’t seal well.

Then, you have to seal the wonton wrapper. Raw wonton wrappers are similar to pasta, and you seal them with just a bit of water. I just have a small bowl of water and I dip my finger in, and run it along the edges I’ll be sealing.

To do a traditional wonton shape, I’ll be bringing all the corners to the middle and sealing the edges to each other.


From this last picture, I would pinch the bottom and get out as much air as possible, and then squeeze down each of the folds to make sure it’s really sealed. If it’s not sealed well it will explode when you boil it, and you’ll have a bunch of waterlogged filling. If you don’t get at least most of the air out they will be inclined to float when you boil them, and it’s harder to get them to cook evenly.

Once you’ve got all of your potstickers filled, it’s time to cook them. The first step in cooking is to boil them a few at a time. Once they’re boiled they’ll stick together, so be sure you have somewhere to set them that has room.

After you boil them, the final step is to pan fry them. If you’re making wontons for soup, you would just add them to the soup instead of boiling them.

The frying makes them a little crispy, and much more delicious. We served them with a dipping sauce made of soy sauce, worcestershire, rice wine vinegar, sesame oil, red pepper flakes, garlic powder, and some thinly chopped scallions. You don’t need to salt with the sauce because it’s already very salty from the soy sauce.



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