potstickers
Potstickers....who doesn't love them? I adore them. And better yet they are a fun and delicious appetizer that you, your guests, family and loved ones can enjoy as well.
Serves 6-8
For the filling
1 lb of ground pork (or ground chicken or turkey can be used)
2 scallions (thinly sliced)
2 cloves of garlic (finely chopped)
1 tablespoon of fresh ground ginger
1 teaspoon of salt
1 teaspoon of soy sauce
Additions
1 package of round wonton wrappers
1 egg white
Serves 6-8
For the filling
1 lb of ground pork (or ground chicken or turkey can be used)
2 scallions (thinly sliced)
2 cloves of garlic (finely chopped)
1 tablespoon of fresh ground ginger
1 teaspoon of salt
1 teaspoon of soy sauce
Additions
1 package of round wonton wrappers
1 egg white
The fun thing about making potstickers is that they are so versatile in terms of the filling. I have tried it with ground chicken in my wonton recipe, and I have also had it with a special combo of both pork and ground shrimp...yum! Slice the scallions and add them into a large bowl with the ground pork.
Finely chop the garlic and add it in as well.
I am using a microplane to grate the ginger but you can also use a box grater or you can just finely chop it. Although when ginger is freshly ground it's flavor is just that much more vibrant in the dish. Add it to the pork.
Now you can add the salt and soy. Blend the mixture with your hands for about a minute. Cover it tightly with plastic wrap and set it in the fridge for at least an hour or overnight. This will give the filling time to really come together in terms of flavor.
Now let's build our potstickers. The egg white is used to seal the potstickers. Take one of the wrappers in your hand and place 1 teaspoon of the filling right in the center of wrapper. Now dab your fingertip with the egg white and moisten the outer edges of the wrapper.
Fold the wrapper over gently and press the edges together while pushing the filling towards the center creating a half moon shape. Now hold the posticker upright in your hand.
We are going to begin from left to right. With your index finger gently push the leftmost part of the posticker in creating a fold. Then press the fold together tight. Your first fold is done.
Now let's go a little slower for the 2nd fold....remember to hold the potsticker upright. Press in gently with your index finger at the top to create a small dent or a small fold. Then press the fold together tight to seal it. Your 2nd fold is done.
Have confidence you are doing well. It doesn't have to be perfect. Just keep moving towards the right of the potsticker. You should have at least 4 folds.
Now on a flat surface hold the potsticker upright and press down a bit to create a flat bottom. The potsticker should be able to sit upright on a counter by itself. This will make it very easy to cook later. These also freeze very well. They can be kept in the freezer for at least 3 months. When you are ready to eat them place them on the counter until they have defrosted a bit. They can be steamed, pan fried, deep fried or eaten in Wonton soup.
In a nonstick skillet add a small drizzle of olive or canola oil on medium heat. Place the potstickers in the pan upright leaving a little space between each one. Now add in a few tablespoons of water.
Place a lid on top of the pan. The water and the lid will help to steam the potstickers. Leave the lid on for about at least a minute then remove it. Make sure most of the water has evaporated. Gently turn the potstickers so that they brown on all sides. This should take an additional 4-5 minutes.

You should have a combination of both crispy and soft edges. And the filling......well the filling should be delicious. Enjoy!