This one will have pictures! You may have noticed I love exclamation points. I can’t help it! Anywho, I’m npt using a recipe today but am shooting for asian flavours. Pot stickers are fun to make, if a little labour intensive, you have to be prepared for a couple of hours of work but the results are worth it and you will impress your friends! I’m no expert at these but have made them a few times and been happy with the results. Here we go…
enoki mushrooms (a package or 1/2 pound)
broccoli (1/4 lb)
garlic (2-3-4 T, depends on how garlicky you want it)
red onion (1/4, again depends on how much you like onion)
mushrooms (any kind, 4-5)
bean curd stick (3/4 package, 4oz) or medium firm tofu crumbled (1 lb)
pot sticker wrappers (make sure they’re not won ton wrappers as they can taste really eggy and gross) (50-75)
sesame oil (canola if you don’t have any) (1-2 T at most–> remember oil expands as it gets hot and the mushrooms will release liquid so you don’t really need to worry about the mixture sticking
-this is my first time using the dry bean curd stick and i just put it in a bowl and poured almost boiling water to cover it until it softened, then drain and chop
-mince all the veg (this is the chopping work)
-you need a fine mince so the wrappers will hold about a tablespoon and have a nice mix of everything in each potsticker
-get a medium large wok or large pan hot over medium heat and add all the chopped veg and bean curd- everything should cook in the same amount of time
sirracha hot sauce
any other asian type sauce or marinade you have around- feel free to experiment and see what flavours you like, evem just soy, hot sauce and a little brown sugar would taste good!
-once everything is cooked and tastes the way you want, transfer into a container and cool down
-set up a work space with trays (baking trays work well) and some parchment or waxed paper to keep them from sticking to each other nad the pan
-get a small bowl of water
-get the cooled filling and put it in a bowl with a filling size spoon (or you can just scoop with your fingers like I did!)
-take a wrapper and place it on your work space, dip your finger in the water and ring the wrapper with it
-place a small amount of filling in the wrapper (too much and the dumpling won’t fold properly and will pop open when you’re frying it
-fold over like a pyrogy and pinch seal to close, place on wax paper until you’ve used all the wrappers or filling whichever comes first
-get a medium pan hot, add some oil or pan spray and fill with pot stickers- put them in next to each other fan like and work quickly! maintain a medium heat and cover with a lid- you want to steam and fry at the same time- leave it for 3-4 minutes
-flip on eover and check for colour, if it’s turning golden flip the rest and cook for a further 2-3 minutes- watch- the time depends on your stove top and your definition of medium heat!
-slide onto a plate and dip in soy or any sauce you like! hoisin is good! Eat!
-Freeze remainder if you’re not going to cook them today or tomorrow- just put the baking sheet into the freezer and then transfer into freezer bags tomorrow
this is my first attempt uploading pics so bear with me!
Okay- post pot sticker, they turned out great! yay! There aren;t as many to freeze as thought there would be. we have a decent amount of filling left. I have an idea to use it up!