Because I love to cook and to help keep the blog undated with new recipes, I really do cook a lot. Most of the time its new ideas or ingredients and it’s not often that we have repeat dishes in our home because I’m always working on something new. Let’s just say that it’s hard to get bored in my home from eating the same thing over and over because it just doesn’t happen that often.
My wonderful hubby is a good sport about it all but the other day he was quite adamant about wanting some of the dishes that I’ve cooked in the past and made the request that maybe one or two nights a week should be for old recipes, especially his favorites. So don’t be surprised if you see me returning to some old dishes that I’ve posted in the past, with new updates. After all, making them again is always a chance for improvement.
This week I’m sharing some Asian flavors that saves time for future meals. It’s all about potstickers. I used pork in these because I was going for the more traditional flavors of this yummy little treat but you can switch up the meat and flavors with anything you like, including fruits and make dessert potstickers.
Another great thing about this recipe is that it makes about 4 dozen potstickers and they freeze well. So you already have dinner in the freezer for those busy nights. The hour and a half spent making these little dudes, is made up for in the future when you just pop them out and into the pan.
There’s two ways to handle the filling. The first is that you mix everything together raw and cook all the ingredients in the pan. The second is to precook the filling and then place in the wonton or dumpling wrappers. I like to precook. I’m always a little worried about ground meat not getting cooked properly and while I do trust where I buy my meat, I still know what goes into the ground stuff. I want to make sure it’s cooked. Plus I find it only takes a few minutes to finish up the potstickers in the pan after that, which is helpful on those busy evenings.
Both wonton and dumpling wrappers work well, so use your favorite. Last time I went to the local Asian market, they are carrying a spinach dumpling wrapper that I just had to try, so enjoy the views of my beautiful green potstickers!
I paired them with a soy ginger dipping sauce that you can make easily by adding fresh ginger, fresh garlic, and a little chili paste to soy sauce and water. You might also need a hint of honey or brown sugar if you are using the corn syrup-free soy sauce. My hubby loved these so much that the 3 dozen that had found their way to the freezer, didn’t last that long. This is one of the dishes that is on the request for a do over, so I see pot sticker making in the near future. Who says you have to be a physic to predict the future?!
1 lb. ground pork
1 cup cabbage, finely chopped or grated (if in a hurry, you can use already cut cole slaw mix in the place of the cabbage and carrots)
1/2 cup carrots, finely chopped or grated
1 Tbsp. fresh ginger, finely grated, about 1″ piece
1/4 cup cilantro, chopped
2 scallions, chopped
3 cloves of garlic, minced
3 Tbsp. soy sauce
1 Tbsp. chili paste (Sambal)
1 Tbsp. sesame oil
1 Tbsp. rice wine vinegar
1 Tbsp. mirin
1 14 oz. package of dumpling or wonton wrappers
Cook pork with sesame oil in a skillet over medium high heat until done. Add the soy sauce, chili paste, rice wine vinegar and mirin, stirring well to coat. Add the cabbage, carrots, ginger and garlic and cook for one to two minutes more or until the liquids have begun to evaporate. The mix needs to be mostly dry so that it does not soak through the wrappers. Remove from the heat and stir in the cilantro and green onions. Set aside to cool before using.
Line a baking sheet with parchment paper to keep the potstickers from sticking and you’ll need a small bowl of water to sealing the wrapper edges. Lay several wrappers onto your work surface and place about 1 tablespoon of filling in the middle of each. Dip your fingers into water and run around the edge of a wrapper, then fold the wrapper and pinch the edges closed. If one pops open, dab again with water and pinch. Repeat this process until you have finished all the wrappers. Set the closed potstickers on the prepared baking sheet, without touching.
If you are freezing part of the pot stickers, place the baking sheet into the freezer and freeze until solid, before transferring to a freezer safe bag or container. Frozen potstickers are good for up to 3 months and can be prepared straight from the freezer, still frozen. Just follow the same cooking directions as for the fresh.
To cook, coat a large skillet with about 1 tablespoon of oil and heat over medium high heat. Once skillet is hot, place potstickers in without touching and cook until the bottoms have turned golden brown, about 1 to 2 minutes.
Add 3 tablespoons of water to the skillet and cover with a tight-fitting lid. Turn the heat to low and steam for 3 to 5 minutes is using fresh or 6 to 8 minutes if using frozen, or until all the water is absorbed and the wrappers are translucent.
Transfer to a serving plate and repeat until all are cooked. Serve immediately with the dipping sauce of your choice.
Makes 4 dozen.
More Potsticker and Dumpling recipes: