I am only posting these because they were not as much of an epic fail as I predicted. I have wanted to make potstickers for sometime, foolishly as I know they are $10 for a bag of 1,000. Yet, I had to try, because I am stupid.
I get to blame my husband for not buying mushrooms for these delicacies as they were the only ingredient I desperately needed. Kyle did earn points with his potsticker folding skills as they were superior to my own. Figures, the Irish guy can pinch potsticker dough.
Add mushrooms to your recipe.
Wonton Wrappers (you get a million in 1 package)
1 Head of Purple Cabbage thinly sliced
1 Carrot thinly sliced
Bean Sprouts (as many as you like)
1 bunch of green onion
1/4 Red Onion
1 clove of garlic
Red Chili Flakes
Slice, dice, and chop all your veggies then add them to a pan with avocado oil. The veggies only need to cook for about 5 minutes as you want them to still have crunch left.
After my veggies cooked down I did realize they were too large for the wrappers so upon cooling I did chop the filling down to more manageable size pieces. Learn from my mistakes. Also, seriously wait til the filling is cool.
Once your filling is room temperature OR cooler begin filling the wrappers. 1 outer edge of the wrapper needs to be moistened with water so that after filling it can be “glued” together with the other side. I was awful at this. I could not get the classic pinch right, my nails kept breaking through the dough, and as always I tried to stuff my wrappers with too much goodness. Somehow Kyle made decent looking potstickers. We like our potstickers cripsy and not boiled. I place the potstickers in a pan with some avocado oil, crisped them up and placed about 4 tablespoons of water in the pan and covered.
Even though I missed my mushrooms terribly these were in fact delicious. I made a simple sauce of soy, sesame oil, siracha, rice wine vinegar, green onion, and red chili flakes for dipping. Potstickers/dumplings have endless possibilities, and I may or may not be making these again as it is pretty darn tempting to have them ready to go in my freezer. These were way better homemade, though.