Chinese New Year, the Year of the Snake, begins on February 10th. Chinese families celebrate with a traditional feast. I’ll be marking the occasion by making potstickers, one of my favorite dumplings. They are served this time of year as they are regarded as a symbol of prosperity. And who can’t use a little more prosperity? And they taste good too!If you’ve never made potstickers at home, I think you’ll be surprised at how easy and economical they are to make. If you can find a friend to help with the assembly, all the better.
Happy New Year!
You could make your own dough, but why bother? You can find Potsticker/Gyoza wrappers in Asian markets and grocery stores in the frozen food aisle. Defrost them overnight in the refrigerator before using.
 |
 |
A Potsticker Press makes the job of sealing the dumplings easy. They cost under $ 5.00 and can be purchased at Asian markets, specialty cookware shops, or mail ordered from here.
 |
 |
 |
 |
| Potstickers |
|
Recipe type: Appetizer
Serves: makes 45-60 potstickers
Ingredients
- 1 pkg. Potsticker/Gyoza skins, defrosted if frozen
- FILLING:
- 1 lb. ground meat, (you can use pork, turkey, beef, or veal)
- 2 carrots, peeled and minced
- 1 stalk celery, minced
- 3 scallions, white and green parts, minced
- 1/2 cup fresh parsley, minced
- 1/2 cup fresh cilantro, minced
- 2 T. fresh ginger, minced
- 3-4 drops hot oil
- 2 T. soy sauce
- 1 T. sesame oil
- 1 egg, lightly beaten
- DIPPING SAUCE:
- 1/3 cup soy sauce
- 1/4 cup rice vinegar
- 2 T. sugar
- 1 T. water
- 1 T. sesame oil
Instructions
- In a medium bowl, mix together filling. Set aside.
- Place potsticker wrapper onto the press.
- Dip your finger into a glass of water and moisten the edges of the wrapper.
- Place 1 teaspoon filling onto the center. Do not overfill as it will spill out when sealed.
- Fold the press and seal the wrapper.
- Place on a parchment lined cookie sheet and cover with saran wrap while you are assembling the remaining potstickers.
- To make ahead, freeze on cookie sheet, then transfer to zip lock bag.
- Defrost before using.
- To cook, heat 1-2 T. oil in a non-stick frying pan. You don’t need too much.
- Once the pan is hot, place the potstickers in the pan but don’t crowd them.
- Fry until slightly brown on one side.
- Lower the temperature and slowly add 1/4 cup water to the pan.
- Cover and steam for 3 minutes.
- Remove cover and continue to cook until all the water has evaporated.
- Serve immediately with dipping sauce.
- DIPPING SAUCE:
- Mix all ingredients together.
- Makes 2/3 cup
WordPress Recipe Plugin and Microformatting by EasyRecipe
Wow, they look fantastic! I have that contraption as well to make apple turnover but i haven’t been able to make them look as good as your potstickers…
These look fantastic , and the little gizmo is fantastic.
Leave it to you to be so clever.
I previously made these dumplings in China, but didn’t have the aid of the contraption – I think it could have saved hours of time! They look lovely!
It does make the job easier!