Wednesday, March 9, 2016

Potstickers using leftovers

I made a huge mistake the other day when I learned how to make my own Gyoza wrappers.


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.

I had to make them again for breakfast, the pictures I took of my dinner looked awful, and I really wanted to take some good ones to post on here.

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

Dipping Sauce
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. 
Add the seasonings, taste and adjust, add more Soy Sauce if you like.  Set aside while you prepare the wrappers.
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.

  Continue until you've either used up all the filling or the wrappers.
  Set aside for a minute while you heat up a shallow pan.
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.
flat side down or on their side, does not matter.   Brown them a little, turning over if you like.
Then add 1/4 cup water to the pan, and cover.  Let that simmer for about 3-4 minutes and take out of pan. 

Serve with the dipping sauce.

 And those extras you made up, they freeze beautifully.

 And they can wait patiently, well sorta patiently, until the next time you need Potstickers.

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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