I have a serious weakness for Chinese food and these potstickers are one recipe I turn to when I’m craving take out. They are a little bit of work, so definitely not a quick weeknight meal. I tend to make them on a weekend night when we are home and the kids have time to help. I think they are fun to make, especially with the kids, and are kind of impressive when done.

Potstickers

Homesteading Dreams

Step by step potsticker recipe - fun to make with the kids.

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Ingredients

  

• 1 package of wonton wrappers You can usually find these in the produce section of the grocery store. Sometimes they only have egg roll wrappers – these are the same thing, just cut them in quarters
• ½- 2/3 pound package of ground turkey ground chicken, or sausage (we like turkey, but whatever you prefer will work)
• ½ package of cole slaw mix just cabbage and carrots – you could shred your own too
• 1-2 Tablespoons olive oil

Instructions

 

• Mix the ground meat and cole slaw mix together in a bowl. I like to use my hands to really mush it together. Make sure to break up and big pieces of cabbage from the cole slaw mix because you don’t want any of these pieces to poke through the wonton wrapper and tear it.
• Now, lay out several won ton wrappers on the counter, about 10 at a time. Put roughly 1-2 teaspoons of meat/cabbage mixture on each wrapper. You don’t want to overstuff these or the wrappers won’t close easily and the filling will leak out.
• Get a little dish of water and dip your finger in the water and moisten 2 adjoining edges of a wrapper and fold the dry sides onto the wet sides, press along both sides.
• Pick up and squish the sides towards the top point. It should look like a triangle with gathered sides.
• As you finish each one, place it on a plate (sprinkling a little cornstarch on the plate first will keep them from sticking). Repeat for all.
• Once you’ve finished putting all of them together, heat up a skillet on med-high heat.
• Once the pan is nice and hot (you can put a tiny drop of water on the pan and if it sizzles, it’s ready), pour the olive oil in the pan and swish it around so it covers the bottom.
• Place the potstickers in the pan until you’ve filled the pan. You’ll need to work in at least 2 batches unless you have a really large pan.
• Let these cook for about 5 minutes.
• Then, (the magic part), Pour ¼ cup of water into the pan and cover quickly. If you have a really big pan that fits the whole batch, use ½ cup of water.
• Turn the heat down to low and let these cook for about 10 minutes.
• The water should all gone/absorbed into the potstickers. Test one to make sure the filling is completely cooked inside. They should be nice and soft steamed on the top and crispy fried on the bottom, but not stuck to the pan as the name implies.
• You’ll need to repeat the cooking process with the remaining ones if you weren’t able to fit them all in one pan.
• Serve with soy sauce for dipping. I like to add a little wasabi to the soy sauce to give it a little kick! Enjoy!!

Now, lay out several won ton wrappers on the counter, about 10 at a time. Put roughly 1-2 teaspoons of meat/cabbage mixture on each wrapper. You don’t want to overstuff these or the wrappers won’t close easily and the filling will leak out.

Get a little dish of water and dip your finger in the water and moisten 2 adjoining edges of a wrapper and fold the dry sides onto the wet sides, press along both sides.

Pick up and squish the sides towards the top point. It should look like a triangle with gathered sides.

As you finish each one, place it on a plate (sprinkling a little cornstarch on the plate first will keep them from sticking). Repeat for all.

Once you’ve finished putting all of them together, heat up a skillet on med-high heat. I like to use my cast iron frying pan, but stainless works well also.

Once the pan is nice and hot (you can put a tiny drop of water on the pan and if it sizzles, it’s ready). Pour the olive oil in the pan and swish it around so it covers the bottom.

Place the potstickers in the pan until you’ve filled the pan. You’ll need to work in at least 2 batches unless you have a really large pan. Let these cook for about 5 minutes.

Then, (the magic part 🙂 ), Pour ¼ cup of water into the pan and cover quickly. If you have a really big pan that fits the whole batch, use ½ cup of water.

Turn the heat down to low and let these cook for about 10 minutes. The water should all gone/absorbed into the potstickers. Test one to make sure the filling is completely cooked inside. They should be nice and soft steamed on the top and crispy fried on the bottom, but not stuck to the pan as the name implies. You’ll need to repeat the cooking process with the remaining ones if you weren’t able to fit them all in one pan.

These are fun to make with the kids and fun to eat too! Serve with soy sauce for dipping. I like to add a little wasabi to the soy sauce to give it a little kick! Enjoy!!