Friday, March 11, 2011

"I don't like Mac and Cheese anymore...

I just like popstickers all a time now!"

That's what Aeneas said after dinner tonight. I haven't made potstickers in a long time but they are so fun and delicious I thought I'd share the recipe. And they aren't that hard to make.

Make the filling ahead of time and refrigerate for an hour or so.
Fill the wonton wrappers, using water and a fork to seal.

Little precooked pockets of goodness.

The pockets get browned in oil, then steamed until the water evaporates.
Then they cook long enough to crisp up again. When you put them in the pan, flatten them down a bit so they stand upright in the pan.

Here's the recipe:

Asian Potstickers

1/2 lb ground pork (look for it in the natural foods store in the free range variety or substitute it with ground chicken or turkey, Merritt, if you like)
1/2 medium head of cabbage, finely chopped
2 green onions, finely chopped, green and white parts
4 sliced of fresh ginger root, minced
4 minced water chestnuts
1 tsp salt
1 tsp sesame oil
1 tsp sugar

14 oz pkg wonton wrappers
veg or olive oil to saute
3/4 cup water

Mix the above ingredients and refrigerate for an hour or overnight. Use about a tablespoon to fill each wrapper, fold over, seal with a little water and crimp with a fork. Keep them under a damp towel so they don't dry out while you are fixing the rest of them.

In two batches, depending on the size of your pan, saute the pockets in oil for a min. Pour in the water, cover for 2 min and let them steam. Remove the lid and allow the water to sizzle out completely. Add a couple more tsp of oil and allow them to crisp up.

Serve with sweet chili sauce, peanut sauce and soy sauce. YUM!

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