Pot Stickers
Photo: User:Quadell, CC BY-SA 3.0
Pot stickers are Chinese dumplings that are cooked twice in one pan, first fried and then steamed. The bottoms turn browned and crisp while the tops stay soft and tender. This version focuses on the folding, so you can fill them with traditional pork or with something else, such as garlic, ginger, asparagus and tofu. They also freeze well uncooked, so a batch can wait for weeks.
Instructions
Have your filling ready before you start. Any meat in it should already be fully cooked, and everything should be chopped very small so it fits inside the wrapper.
Brush a little water around the edge of a gyoza wrapper. Put 1 tablespoon of filling in the center.
Bring the sides of the wrapper together over the filling. Pinch one side into small folds, working down both sides, until the dumpling takes the familiar pot sticker shape and is fully sealed.
If you are not cooking them right away, keep the uncooked pot stickers in the refrigerator for a day, or in the freezer for weeks or months.
Pan-fry the pot stickers in a little oil for a few minutes, until the bottoms look slightly browned.
Pour in ½ cup water and cover the pan. Steam for 5 to 10 minutes, until the water has cooked away, then serve.
Make it personal.
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