From our food contributor, Shaina Olmanson.
One of my children’s favorite things to order when we go out for sushi is a plate of potstickers to enjoy while we watch the sushi chef in his tall paper hat roll out or rice and seaweed and tuck pink-fleshed fish inside. They are second only to sushi itself in my children’s eyes.
While your children may not be on the same sushi train as mine, potstickers are rather universally delicious. A two-bite dumpling with a salty pork meatball tucked inside. But why wait until you head out to enjoy them when they can be made at home?
Once you get the hang of getting potstickers unstuck from the pot, there’s little stopping you from making your own all the time. We like to have a potsticker party, filling and crimping as many as possible, and then freezing them for use later as a quick and easy treat, nearly as easy as heading to our favorite restaurant.
Pulled from the freezer and cooked up on the spot, these meatball-filled dumplings make a wonderful lunch option when paired with a rainbow of fruits and vegetables.
Author: Shaina Olmanson
Recipe type: appetizer
- ½ pound ground pork
- 1 cup finely shredded Napa cabbage
- ¼ cup shredded carrot
- 2 green onions, diced
- 1 clove garlic, minced
- 1 tablespoon fresh minced ginger
- 1 tablespoon soy sauce
- 2 teaspoons toasted sesame oil
- 1 egg, beaten
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 30 potsticker wrappers
- ¼ cup frying oil of choice
- In a large mixing bowl, combine the pork, cabbage, carrot, onions, garlic, ginger, soy sauce, sesame oil, egg, salt and the black pepper.
- Place a small bowl of water near your work surface. Cover the potsticker wrappers with a damp cloth to prevent them drying out.
- Place a rounded teaspoon of the pork filling into the center of the wrapper. Lightly wet the edge of the wrapper, and then using your thumb and finger, fold pleats into the dumpling, starting at the center and going towards the cents to form a crescent shape.
- Set the filled dumplings on a baking sheet or cutting board, covered with a damp cloth. Continue until all the filling has been used.
- To cook, heat 2 teaspoons of oil in a 10" non-stick skillet with a lid over medium heat. Add about 6 dumplings to the skillet. Cook for 3 minutes. Pour in ¼ cup of water, cover, and allow the potstickers to steam for 5-6 minutes, until they are cooked through. and golden brown on the bottoms. Remove the lid and allow the steam to cook off, shaking the pan lightly to encourage the potstickers to dislodge themselves from the pan bottom. Serve warm.