Friday, May 01, 2009

Pot Stickers

Most of you know that I have a slight obsession with the Pioneer Woman. Reading her blog I was inspired to share one of my recipes with you. However, if you are familiar with the PW - you can in no way compare this post to her amazing cooking posts. 

There are several reasons:
1. I do not cook as well as she does and my kitchen is small (but functional)
2. I do not take pictures like she does (but I did take pictures because recipes are so much easier to follow with pictures)
3. I don't have cute, matching, kitchen gear - don't jud
ge me. 
4. I am not the Pioneer Woman. I am like the Western Family version of the PW. 

These facts do not negate that this recipe is delicious! Because it takes a little extra prep work we usually only have it a few times a year (ya, I am lazy like that) We had them this week because it was Norse's birthday! 

You are gonna need these items: 
  • 1 lb of ground pork (no seasoning) 
  • 1 small head of green cabbage
  • 1 bunch of green onions or scallions
  • A hunk of ginger
  • Sesame Oil
  • Peanut Oil 
  • Soy Sauce
  • Salt 
  • Won Ton Wrappers

Ok... so you start by choppin' your cabbage. Be sure to wash all your veggies so there are not any bugs or dirt hiding in them.

You need about 2 cups of chopped cabbage. Chop it really small. Plop it in a bowl. I use a colander because then I can squeeze the moisture out easier. Sprinkle it with a teaspoon of salt, stir it up, and let it sit for at LEAST 15 minutes. I usually get sidetracked and let it sit for 30 minutes or more. 

Next, grab you ginger and hack off those knobs. I like ginger so I use a 2+ inch piece. Use however much you like. 

 Also sheer off the skin. Chop it up into itty bitty pieces too! * If you use the cheese grater it works well and is quicker, but sometimes leaves little threads of hard to eat ginger

Then chop up your green onions (or scallions - are they really different vegetables?) 

About now I brown the pork. 

It is not necessary to cook the meat, but I do just to be safe. 

Squeeze out your cabbage. 

Combine all your goodies in a bowl. 

Add 1 1/2 Tablespoons of Sesame Oil. 1 Teaspoon of peanut oil (we were out - so I just added a little extra sesame) and 1/4 cup of soy sauce. 

Sprinkle with a little salt. And mix it all up! 

Now you are ready to fill your wrappers. You can make homemade wrappers. I have heard it isn't too hard, but really, who has time? These are found at our local grocery store (in Montana) so most of you should be able to find them. 

Find a comfy seat and table and set up your operation. 

Take one wrapper and drop a little of your stuffing mix in the middle.

Try not to over stuff because then they rip and make a big mess. 

Moisten the edges of the wrapper (that is why you needed the glass of water). And fold the edges in (like you are sealing an envelope).

Make sure there are no open spots by crimping the wrapper a little.


This is the time consuming part. I suggest you enlist helpers, but if none are available, just distract the kids. I used left over mashed potatoes to tide my little man over. 

I would start a side of rice about now. 

You can also concoct a dipping sauce. I don't have measurements but ours includes:  Soy Sauce, Sesame Oil, Hot Pepper Flakes, Rice Wine Vinegar, and a little sugar. 

OK - soooo, you can steam, boil, or fry these. Because we only eat them every blue moon and we like them crispy, we fry them - but it is your choice.

If you fry them - heat some oil and drop them in. Let them swim around until the edges get brown. Drain on a paper towel and enjoy. 

1 comment:

  1. My husband LOVES potstickers and he is the cook at our house. I need to share this post with him! They looked delicious.


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