by Gabi Moskowitz
Prep Time 0:25
Cook Time 0:08
As far as I’m concerned, potstickers are the whole point of Chinese food. In fact, I might even go so far to say that dumplings are the whole point of Asian food (as well as Eastern European food, for that matter). These are the real deal; straightforward, uncomplicated and delicious. Try to find thicker potsticker wrappers, if you can (as opposed to thinner gyoza/ won ton skins).
- ingredients
- vegetable or canola oil Pantry
- 1 leek, ends removed, chopped finely $0.50
- 2 cloves garlic, chopped Pantry
- 1 1’ piece ginger, peeled and minced $0.50
- 1/2 lb ground pork $2
- 3 tbsp soy sauce Pantry
- pepper to taste Pantry
- about 15 potsticker wrappers $1.50 for 30
Total Cost of Ingredients $4.50
Directions
Heat 1 tbsp oil over medium heat. Add leek, garlic and ginger and cook, stirring occasionally, until very fragrant. Add pork and soy sauce and cook, just until pork is fully-cooked but not crumbly. Season with pepper to taste and spread out on a plate to cool.
Place a potsticker wrapper on a clean, dry surface. Use your finger or a pastry brush to lightly brush water around the edge of the wrapper. Place about 1 tbsp of filling on one half of the wrapper, leaving a little space at the border. Fold the empty half over the filled half and press the wet edges together to seal. Repeat with remaining wrappers and filling.
Heat 2 tbsp oil in a large frying pan over medium-high heat. Working in batches if necessary, fry the dumplings on one side until golden. Pour 1/8 cup water into the pan over the dumplings and immediately cover with a fitted lid. Steam the dumplings, covered for 2 minutes. Uncover and allow the dumplings to aerate until their bottoms are crisp again.
Serve hot, with soy sauce, chili paste or hot mustard for dipping.
Serves 2-3.
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What They're Saying
Central PA Chris, on May 4, 11:39 AM, wrote:
Quite tasty and super easy, I substituted foraged ramps (wild leeks) for the real leek and also did a batch stuffed with foraged morels and non-foraged shiitake shrooms which were also uber tasty.
Thanks Gabi!