Potstickers

As the name suggests, Potstickers, the ones that stick in the pot, are deliciously crisp and soft steamed at the same time!

By now you might have guessed that my favorite international cuisine is chinese and that is so true. I somehow tend to make more Chinese flavored and inspired appetizers and finger food because they are so delicious.

So here is my another successful try!

Make the filling of your choice and you will never go wrong :)

Since we are close to the best climate now, that is summer, I sowed some veggie seeds for some fresh produce. I also put a ginger and some garlic in soil for fresh flavors and aroma. I recently found that green leaves could start growing from the cut bulbs of onions with roots. So here is my try: Instead of discarding the bases, I put them in a container with water. Will let you know if they really start growing :)

Finely chop rest of the spring onions.

Use a tbsp. of sesame oil or regular oil. Heat oil in a pan. Saute finely 1 cup chopped onions, 1/2 cup chopped bell pepper, 1 tbsp grated ginger and 1 tbsp. grated garlic and 1 cup finely chopped cabbage.

Add salt to taste, ajinomoto (optional), vinegar and spring onions.

Get rid of moisture! Let the mixture cool!

Use round potsticker wrappers.

Place it in your palm and center 1 1/2 tsp of mixture.

Apply water around the wrapper.

Start pleating the side towards you keeping the opposite side flat (unpleated)

Go slow, if the wrapper dries, apply more water to seal it.

Form these crescent shape potstickers.

Here is a video to show how to fold a potsticker.

Heat a heavy, flat bottom pan. Brush some oil evenly at the bottom for even color.

As the oil heats up, add each potsticker towards the edge, then the center of the pan.

Leave it for 2-3 minutes till the bottom fries and gets golden brown in color.

Add around 3/4 cup of water or enough till the water level reach half the height of the potstickers.

Be careful! As you add water in hot pan and oil, water droplets would start jumping out.

Cover and steam till the potstickers get translucent in color and water evaporates.

 They will start sizzling.

Here are pan full of potstickers ready to be eaten :)

Serve with soy sauce or schezwan sauce.

Delicious Potstickers!!