A HUGE MISTAKE!
Because now that I know how to make them, I can make them all the time.
My waistline may never forgive me.
Here's how I filled them, and ate them not only for dinner, but also for breakfast the next day.
Did I mention that the first time I ever had Potstickers was while I was living in Denmark. Yup, my cousins took me to Sweden on the ferry and we went to a Chinese restaurant in Sweden. I fell in love with them then.
I've always thought that was funny. Going to Sweden to eat Chinese food.
At any rate...
Here goes the how to's .
I used some leftover Pork Carnitas (I brought it home from a Mexican Restaurant in my doggie bag) as part of the filling when I made some the other day.
I think I just made some fusion cuisine.
Or as a friend of mine once termed it, confused cuisine.
Recipe: Makes about 35 potstickers
1 recipe of Gyoza Wrappers or
1 package Wonton Wrappers
1/2 bag frozen Japanese or Asian mixed vegetables
6 oz or more or less of, cooked meat, chicken or pork or beef.
1 tablespoon Sweet Soy Sauce
1/2 teaspoon Sesame Seed Oil
1/8 tsp (or more) Chile Sesame Oil
1/2 teaspoon fresh grated ginger (I always keep a ginger root in the freezer)
or 1/4 tsp. ground ginger
2 tablespoons Sweet Soy Sauce
1 tsp. Oyster Sauce
1 finely chopped green onion, white and green parts
1/2 teaspoon Sesame Seeds (optional)
Saute or microwave the frozen vegetables, then chop them up a little, add to finely chopped leftover meat.
Set the wrappers out on a cutting board and place a spoonful of filling on each wrapper, then moisten the edges with a little water, and fold over, pleating the top.
Spray the pan with some non stick spray and heat up. Place the filled potstickers in the pan,
Serve with either the Gyoza Dipping sauce above or a commercial one.
Serve with the dipping sauce.