meesh’s famous potstickers

Ok, this is for all of you who love my potstickers…i know that i call a lot of my recipes “meesh’s famous…” but this really is my own recipe!

Ingredients :: potstickers

1 pkg square or round wonton wrappers (usually found near the tofu in dairy section)

1 lb. ground meat (i usually use blend of lean turkey and beef.  sometimes throwing pork in there to get crazy!)

1/2 bunch chopped cilantro (the more the better!)

1/2 cup chopped red cabbage (i usually blanche it first, then chop)

3 stalks of green onions

1 Tb. soy sauce

olive oil

chicken stock

egg wash

 
 
we had in-laws in town from the Charleston area. i offered to teach them how to make potstickers. they thought it would be hard, but this ancient Chinese secret is a good one. it’s so easy that even my mom makes them! :)
1.  mix meats, veggies, and soy sauce in a bowl.  i usually use my hands.
2.  place medium amount of meat in middle of a wonton wrapper.

3. use egg wash to wet edges of wrapper and seal.  you can make fancy shapes (like a fan) if you want, but i keep it simple as a triangle or 1/2 circle (if you’re using the circle-shaped wrappers).



i usually make them all at once, placing on a wax paper-lined cookie sheet. i use more wax wax paper between layers so they don’t stick to one another. alternatively, you can lay these out so they’re not touching on the wax paper, and pop them in the freezer for 5-10 minutes. once they’re hardened, throw them into a large ziploc and freeze for later. by flash-freezing them first, they won’t be stuck together in the bag!

3.  Using a large frying pan, brown potstickers on both sides in olive oil (1 Tb).  (5 minutes)  Be sure to use an oil guard to reduce oil splatter on stove (which is inevitable).  Sometimes I use a deep pot so that it doesn’t splatter.
4.  Once browned, pour chicken stock into the pan and cover with a lid for 2 minutes until the stickers soften up a bit.
5.  Place cooked stickers in a warm oven
6.  Serve with sauce over rice
Ingredients :: sauce

• equal amounts soy sauce, white vinegar
• as much red hot spicy Chinese chili you can handle!

i keep forgetting to take pix of the finished product.  who has time to take pix when you’re stuffing your face?
enjoy!