potstickers recipe – a must try!

June 4, 2019

I never thought that I would enjoy cooking as much as I do. I remember one evening when I was in high school, I walked into the kitchen while my mom was cooking dinner and said, “Ma, you need to teach me how to cook so that I can make a man happy someday.”

She turned around and said, in the calmest voice, “Kijana, you are no longer welcome in my kitchen.” I’m pretty sure I laughed for days, and didn’t turn on a stove on for about ten years after that. 

But I love cooking for my yogis! If you’ve been to class then you should know by now that in the past nine months, I’ve only repeated one recipe. The beet soup. Ya’ll love the beet soup! But that’s not the recipe I’m posting today.

Regular’s also know that I do still rely on my mom for recipes. Every week she sends me a bunch of recipes, usually from Pinterest, and they all look insane. I generally think there’s no way I can pull them off, but then I look at about thirty more of the same recipe (and sometimes I have to phone a friend, or two), and in the end it always works out for the best. I mean, that’s what they keep telling me!

Last week she sent me a recipe for potstickers, and I assumed it would be impossible. But I have to say – they were pretty simple! And the ital goddesses would have been so proud – I didn’t use one lick of salt for the recipe! (I don’t know if they know about soy sauce, though…). Either way – this meal was super vegan and super tasty. I’m excited to share it here with you!

Just to let you know before you attempt this, you need a rolling pin and a cookie cutter. Must haves.

The ingredients are:

1 and a quarter cup of all purpose flour

5 oz. of boiling water

1 cup of shredded cabbage

1 cup of shredded carrots

1 cup of shredded broccoli

^You can use any veggie combination for this. Use whatever you have lying around in your fridge!

Half cup of chopped scallions

Quarter cup of soy sauce

2 tablespoons of sesame oil

2 cloves of minced garlic

2 inches of grated ginger

2 tablespoons of olive oil

Pepper, to taste

First boil the water and put the flour in a big mixing bowl. Make a little hole in the center of the flour, and pour the boiling water in it. Fold the flour into the water until clumps start to form. Once the water is fully mixed in, start kneading the dough with your hands. Knead for about 5 minutes, until it’s no longer sticky, then form it into a ball with your hands, and wrap it tightly in plastic for about 30 minutes or so.

While you wait, mix the chopped veggies with the scallions, soy sauce, sesame oil, ginger and garlic. Let the mixture sit together while you roll out the dough. Roll it out until it’s very, very thin – as thin as possible without breaking! – and then use a 4-inch round cutter to mold your wraps. If you stack the wraps, make sure you put PLENTY of flour in between each one so that they don’t stick together.

When your wraps are ready, drop about a tablespoon of the veggie mixture on the half of each wrap – it’s easier if you drop it on the half further away from you. Use a little bit of warm water to trace the edge of the half of the wrap further away from you, and fold the other half over the veggies. Press the edges into one another to seal them together.

If your dough is starting to come apart, you can stick the potstickers in the fridge and let the dough firm up for a bit. You can also freeze them at this point and save them for later!

When you’re ready to cook them, warm some olive oil in a pan. Let them cook for about 5 minutes on one side, and 3 minutes on the second side. After the 3 minutes on the second side, pour enough water in the pan to just cover the edges of your potstickers. Cover the pan and steam the potstickers for about 10 minutes. Drain any remaining water and serve!

I served these with a peanut-ginger-lime sauce and a sesame-soy-garlic sauce. Both were delicious, and complimented the potstickers really well!

I hope you guys try this because it was SO MUCH easier than I thought it would be. Let me know if you do! Next time I try this recipe I want to switch up the veggies and spices. Which combinations would you want to try?

Also, Noah and Carl, if either of you ever read this, just know that I am one step closer to my Asian-Soul Food Fusion cooking empire, Pho Real Pho Life. Ya’ll sleepin’.

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