About two months ago, I was in a serious Asian food funk. Panda Express, take-out, freezer stir fry, you name it.
After about three days of this costly gluttony, I finally came to my senses…. I run a food blog for crying out loud… why not make Chinese food!?
Now, I’ve definitely blogged some Asian recipes before, such as this mock Panda Express Sweet Fire Chicken dish, this Black Pepper Tofu dish and Sesame Broccoli Tofu, but I wanted to make something new.
So I googled pot stickers and found a Martha Stewart recipe/cooking video on how to make them. Perfect for visual learners like me who don’t know what they’re doing!
…except, because I didn’t know what I was doing, I didn’t recognize how wrong her technique was until I tried to make it. In her process, you boil the pot stickers before sticking them on the pot to cook the meat. In real life,
you do that and they completely fall apart and result in you holding back tears and a rumbling stomach as you try to piece a meal together realize it’s not quite that easy. Way to let me down, Martha.
However, what I ended up salvaging was ridiculously tasty, and I so I resolved to some day try making them again.
Fast forward two months now and I am back to craving Asian food. With it being summer and all, I finally had the time to try my hand at them again — with a few well-researched and key changes to the process.
Friends, I am pleased to tell you that it was a complete and total success, and I am now planning on making this a part of my life on a regular basis. This technique is WAY EASIER than Martha’s, and way tastier… you should be able to get stellar results from your very first time making them!
One of the best parts about it is that you can make extra, freeze them, and cook them in less then 10 minutes whenever you want a quick and easy fresh lunch or dinner. Talk about winning!
- ½ lb ground pork (raw)
- 2 tbsp minced green onions (the white parts only; save the green part)
- 1 tbsp soy sauce
- 1 tbsp sherry
- 2 tsp minced fresh ginger (peeled)
- 1 tsp sesame oil
- 1 tsp cornstarch
- wonton wrappers
- Olive or vegetable oil
- ⅔ Soy Sauce
- ⅓ Rice Wine Vinegar
- pinch of ginger to taste
- pinch of sugar to taste
- In a bowl, combine all ingredients for the potstickers except for the wonton wrappers, olive oil, and water.
- Lay out the wonton wrappers. Place a heaping teaspoon in the center, and fold over in half. If you're working with square wonton wrappers like I did, they'll resemble little triangles. Use wet fingers (I usually have a small bowl of water I keep handy to re-wet them), seal the edges of the wonton.
- To freeze extras, put the wontons on a parchment-covered cookie sheet and place in the freezer for a few hours before transferring to a freezer bag.
- Pour a little less than a quarter cup of olive or vegetable oil onto a non-stick skillet with a lid, and heat on medium heat.
- Once the skillet is warmed, place 6-8 pot stickers in the skillet, flat-side down. Cover with a lid, and tilt the pan to make sure all pot stickers have some oil underneath them.
- Let the pot stickers fry without touching them for about 2-3 minutes.
- Crack the lid open, and pour ⅓ cup of water in through the opening, and QUICKLY close the lid. This will splatter without the lid there.
- Continue to cook for another 2-3 minutes, occasionally tilting the pot (WITH THE LID ON) to make sure that all pot stickers are loosened by the water. By the end of the 2-3 minutes, there should be very little liquid left, but it's okay to add more if you are concerned about them re-sticking.
- Remove from heat, wait a minute for the splattering to stop, and then remove the lid to remove the pot stickers. They should be golden brown/brown on the bottom, and pale on the top.
- Serve on rice with the sauce, and garnish with the green parts of green onions.
One of my favorite arrangements of this song, I distinctly remember learning it in my high school jazz choir. It was a piece we struggled with for a hot minute until we found our collective groove. Once it clicked, it was a piece we all loved singing and performing and became a standard for our group. This piece is similar to how I ‘discovered’ making pot stickers. It took a try or two, but now this is a real favorite of mine.