My husband and I live in a fairly small Country/Western kind of town. A couple of years ago we moved from a large city with a population of 1.3 million to a charming Norman Rockwell kind of town with a population of approx. 23, 000. It was a bit of a cultural shock at first but we have grown to love it. It is so nice to get away from the noise, traffic and crime of a big city. That crazy homeless guy that used to camp outside our building and would swear at me every time I walked past him? I don't miss him one little bit.
Small town life is wonderful. I love that we are within walking distance to grocery stores, shops, library, rec-center, movie theater, bowling alley, and lots of quaint pubs and even a couple of Saloons.
Our local Saloon, of all places, makes the BEST potstickers. They serve them with a spicy chili oil and they are so good they should be illegal.
Anyway, one day I had a craving for potstickers and I decided to make some at home. The only problem was I did not have any potsticker wrappers so I decided to improvise using homemade perogy dough. This is a really nice dough to work with - very soft and pliable - and the potstickers came together fairly quickly. Best of all - this makes a HUGE batch of potstickers.
makes 70 - 80
- 1 cup of finely chopped green cabbage
- 1/2 onion, minced
- 2 cloves garlic, minced
- 2 green onion, thinly sliced
- 1 tsp. grated ginger
- 1 tsp. sesame oil
- 1 Tbsp. sugar
- about 2 tsp. salt
- prepared dough or round potsticker wrappers
In a medium skillet cook cabbage, onion and garlic until cabbage is tender, about 4 to 5 minutes. Let cool. In a large bowl mix together all ingredients except prepared dough or wrappers. At this point I take a small ball of the filling and cook in microwave for 20 seconds to see if it is seasoned properly.
On a lightly floured surface, roll out 1/4 of the dough, keeping the remaining dough covered. Roll dough to 1/8" thick. Using a round cookie cutter or drinking glass, cut out as many circles as will fit. Scoop 1 Tbsp. of filling onto each circle. Fold in half, pressing out any air bubbles. Take a fork and crimp around the edges. As I am making these, I lay them on a baking sheet lined with parchment paper. Once I have finished, I freeze them on the trays. When the potstickers are frozen I put them in a zip locked bag and keep in the freezer.
To prepare potstickers:
Heat a large skillet over medium heat. Add a couple of Tbsp. of oil to skillet. Cook potstickers for a few minutes on each side until golden brown. Add 1/4 cup of water. Cover and lower heat. Cook for 5 to 7 minutes or until cooked through. Serve with hot chili oil or sweet chili sauce
- 5 cups flour
- 1 egg, beaten
- 1/2 cup vegetable oil
- 2 tsp. salt
- 1 3/4 cups of warm water
Tags: Pork, Asian, Potstickers, Appetizers