I am moving up in the technology world and have video! It was too hard to try and explain how to fold these little guys, so I hope the video clips below will help more than my words would. 
These are some of my favorite things to eat for lunch or a midnight snack, and are easy to transport once cooked for packed lunches and/or church potlucks or whatnot. 
This is definitely an “asian-fusion” dish that you probably will never find in any restaurant either here in America or in China; I guess you could say it’s a family recipe. Most traditional potstickers are made with napa cabbage instead of spinach, and commonly boiled instead of pan fried/steamed. I feel like the spinach is first of all better for you, and secondly, adds a depth of taste that cabbage doesn’t have. 
This recipe could probably serve about 3-4, or the meat mixture could be re-frozen and saved for later.
– 1 pound ground chicken/turkey (you can use beef too, but it gets kind of fatty)
– 1 small onion, finely chopped
– 3-4 cloves of garlic, smashed and chopped
– 2 cups chopped fresh spinach
– 1 egg
– 3-4 dashes of fish sauce OR a teaspoon or two of salt
– 1/2 teaspoon black pepper
– A large package of potsticker skins
Mix everything in a medium bowl. 

Every person has different tastes and I’m a big fan of cooking to your own liking, so I like to microwave a little piece for 20 seconds to check and make sure everything tastes okay. And I don’t normally cook with exact measurements so it’s always a good safety…

Here are a couple videos on assembling the potstickers. Start by wetting the top half edge of the potsticker skin. The first two videos are from two different perspectives. The third clip is a simplified version is the first is too much of a finger-ful. It is a bit complicated and takes a bit of practice to get it down, so no worries if it’s not perfect the first time!  

To cook, heat a frying pan that has a thin layer of oil on the bottom. Place the potstickers in the pan, with the flat side down and the edge directed up. Cover, and cook over medium-high heat for 2 minutes, or until the bottoms of the  potstickers are browned. Lift the lid, and quickly but CAREFULLY pour half a cup of water into the pan and immediately replace the lid. Leave the lid on and steam for at least three or four minutes, until the water has all evaporated, and your largest potsticker is cooked through. Use a metal spatula to lift them out of the pan. 
Mix together a little bit of soysauce, a little bit of rice vinegar, and some chili paste for a dipping sauce. 

2 responses to “Potstickers

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