Recently, I decided to attempt making potstickers for the first time. It was a time-consuming process, but SO worth it when Tim and I got to chow down on a dozen fresh, healthy dumplings each. I love all potstickers, but the vibrant, fresh filling in these was a welcome change from the mystery brown veggie filling I find at most takeout places. The taste in and of itself was worth the hour or so I spent assembling these.
I used this recipe from Smitten Kitchen as my guide, but with a few changes. For the filling, I used half an onion (sauteed), shredded cabbage, firm tofu, peas, and lots of garlic, ginger, and green onions. I didn’t have any issues with the won ton wrappers that I used (she recommends finding dumpling wrappers instead, which I’ll try next time). My cooking times also varied – about 3 minutes to brown, and I let them steam for 6 minutes. Other than that, I followed her recipe – her scallion dipping sauce was the perfect accompaniment and totally made the dish.
We’ve got two dozen more in the freezer, just waiting for a night when I am too tired to really cook dinner. This is a great recipe for a long weekend or a lazy Sunday – let me know what you think if you try them out!