These Potstickers are stuffed with flavorful, juicy pork, cabbage, shiitake mushrooms, ginger and garlic. They are steamed then pan fried to create an irresistible contrast between the top tender wrapper, golden crispy underside and rich, juicy filling. You can swap out the pork for your favorite protein and you can crimp the potstickers to seal instead of pleating. I also use a never-seen-before food processor technique for the filling so you have practically NO chopping and your filling comes together in minutes. These potstickers freeze beautifully for fabulous instant lunches or dinners whenever you need a dumpling fix. These Potstickers are one of my favorite appetizers to come out of my kitchen.
Easy Asian Potstickers - The Wanderlust Kitchen
I like to make them and then freeze them so all you have to do is the final steps just before you serve them. I make them every Christmas to have as a quick appetizer. One review commented that she had trouble with them sticking together when she defrosted them - I have not had this happen however to be sure it doesn't happen to you defrost them separated. I have also fried them directly from the freezer. They only take a few seconds more to cook. Editors' Pick.
Roasted Pepper and Goat Cheese Sandwich. What can make pot-stickers a minimalist dish? One approach is called takeout and is already quite common. The alternative is using the wrappers now sold in just about every supermarket. Start with those, and a filling of ground pork beef, chicken, turkey and lamb also work , cabbage, scallions, ginger and garlic.
So here I was, sitting in a room full of strangers at a very authentic Chinese restaurant, eyeing the platters of food in front of me and wondering just-why-the-heck none of them could have been labeled. I courageously in my opinion nibbled at the dishes which most closely resembled the Americanized Chinese food I was more familiar with, and choked down quite a bit of dry white rice. We dropped in on a Sunday around pm we slept in late that day, okay? Nowadays I always figure that no matter how sketchy a restaurant looks, if it is packed full of locals it must be pretty darn good.