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.
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Tender pot roast coated in Cajun seasoning and served with a tomato gravy.
Wontons filled with a delectable mixture of cream cheese, kale and spinach then fried until golden brown and crispy.
Cast iron skillet pizza topped with homemade marinara, loads of mozzarella cheese, sliced onions and succulent meatballs.
A hearty vegetarian sandwich with falafel, lettuce, tomatoes, tzatziki and chili garlic sauce.
A creamy, tangy, Greek yogurt dip with dill, garlic and cucumber.
My name is Des. I’m a Mom to Kellan. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
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