Posted May 13, 2013
If there were a list of my all-time favorite appetizers, potstickers would be near the top with wontons, eggrolls, chips and salsa and calamari. Like wontons and eggrolls, you can get just about any mixture of flavors inside potstickers. I have had them with shrimp, beef, chicken and veggies only. For this recipe, I wanted to keep it pretty traditional and easy so I used ground pork, shiitake mushrooms, carrots, garlic and celery.
I know some people may say “It’s a lot easier to buy potstickers in the frozen food section at the grocery store.” While it is true that potstickers can take a little time, I have yet to find a version at the grocery store that that can even compare to the homemade version. And although they may be a little time consuming at first, you can make many of them at once. Take this recipe for instance, it yields about 50 potstickers which is far too many for Ryan and I to eat in one sitting. The solution? Freeze them. That way you can pull them out of the freezer whenever it suits your fancy.
Pork and Veggie Potstickers Recipe
Potstickers filled with pork, shitake mushrooms, ginger, carrots garlic, and celery.
- 1 1/4 pound ground pork
- 1/2 cup diced carrot
- 1 cup chopped shiitake mushrooms
- 2 cloves garlic, minced
- 1/2 cup diced celery
- 1/2 teaspoon fish sauce
- 1/2 teaspoon hot oil
- 1/2 teaspoon sesame oil
- 1 teaspoon ground ginger
- 1 tablespoon soy sauce
- 2 teaspoons teriyaki
- 50 gyoza wrappers (wonton wrappers cut into circles)
- water to seal wrappers
- In a bowl combine all ingredients, except wrappers and water, in a bowl. Mix well.
- Place 1 tablespoon of mixture into a gyoza wrapper. Dip your finger in water and run along the outside edge of the wrapper. Fold wrapper over the mixture and pinch closed. Repeat with remaining filling and wrappers.
- To freeze, place uncooked potstickers on a baking sheet in a single layer. Freeze until solid. Transfer to freezer bags.
- To cook, heat a little oil in a skillet or wok over medium-high heat. Place pot stickers in the skillet and fry 2 minutes or until bottoms are golden brown. Pour in water, cover and cook 5-7 minutes or until water is absorbed.