There’s a Chinese restaurant a couple blocks down the street from where I live. They have pretty awesome pork potstickers and today I thought I’d try making them. Every now and then, I will try something I’ve never made before like these dumplings. I’ve always liked potstickers. Whenever I go to Trader Joe’s, I’d pick up a bag of them in their freezer section. They are so good just heated up with some of their Miso broth as a soup. For dipping, I like to use Sweet Chili Sauce, sweet and sour, or soy sauce.
Potstickers are pretty time to consuming to make. While making these, I pictured myself working at a Chinese restaurant for a couple of hours during the daytime making potstickers. It’s almost kind of relaxing to sit there and make them and I’m pretty sure the restaurant down the street from me, must prep quite a few of them ahead of time for the day. They took me about a good 2 hours to make. This recipe makes a lot of potstickers.
There are two different techniques you have to get down before becoming an expert at potsticker making. One is the filling method. You can’t stuff potstickers with too much filling or else you won’t’ be able to close the dough. I started off with trying a tablespoon of the meat mixture but that was too much, so I went down to a little over a teaspoon. That seemed to be just the right amount.
After you get the filling right there’s the folding and dough crimping. Dampen your fingers with some water and wet two of the sides so that the dumplings are easy to close. Fold one side over and press your hands down on the edges so that the dumpling stays shut. You can be completely lazy and just stop right here if you want to, and don’t worry because I won’t judge. I wanted to too. The next part is quite tricky. It’s almost like crimping a pie a crust. Try picturing yourself making a pie crust and making it look pretty at the end. If you want to learn how to do the crimp-edge method of making dumplings, I’d suggest you’d read this article on there. I’d try to explain it myself, but even I find it confusing. 🙂Print
2 cups of chopped cabbage
1 tsp of salt
2 tbsp thinly sliced green onion
1 tbsp chopped fresh cilantro
2 tsp toasted sesame oil
2 tsp soy sauce
1 tsp rice wine vinegar
1 tsp of ground ginger or fresh ginger
1/8 tsp of chili pepper flakes.
1 small fresh serrano chile pepper (optional)
8 oz of 99% ff turkey breast
28 to 30 wonton wrappers such as gyozo
In a bowl combine all the ingredients from the cabbage to ground turkey. Mix well.
Line a baking sheet with parchment paper or silipat. Place 12 wonton wrappers on the baking sheet and spoon about a teaspoon of the ground turkey mixture in the middle of the wonton wrapper. Lightly brush edge of wrapper with water; fold wrapper in half and pinch edges together. See link above on hold to crimp edges. Plast potsticker sealed side up, on a prepared baking sheet. Keep filled potstickers covered while working. Freeze 1 to 2 hrs or until firm. Transfer to freezer containers and freeze up to 1 month.
To serve he a non-stick skillet with a tablespoon of olive oil. Place post stickers on the skillet and cook one side until golden brown. Add water (1/4 cup) to the pan and cover to steam. 3 minutes.
Recipe adapted from Better Home and Gardens
1 potsticker is 1 smart point
- Calories: 74
- Sugar: 0
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 0
- Protein: 6