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When it comes to food like potstickers, I tend to stick to the ones that you can find in the freezer section of Trader Joe's. I've had times when I've been vaguely curious about wonton skins and thought briefly about experimenting with them, but I've always quickly come to my senses and purchased the pre-made ones instead.
However, this post from Alanna and Alex over at Two Fat Als makes me sort of intrigued. They took pictures to document their entire process and it just doesn't look too hard. And the results look delicious!
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12-11-2007 @9:06AM cris said... I made potstickers with an italian theme a few months ago, dipped'em in some marinara... they were... not very good. Thanks for the recipe link from the 2 Fat Als, maybe I'll give this process another go :)
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12-11-2007 @9:13AM matt said... Can anybody out there tell me what potstickers are filled with? I've never heard of them.
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12-11-2007 @9:14AM Marisa McClellan said... Matt, potstickers can be filled with a variety of different things. The ones they made over on Two Fat Als had a chopped shrimp filling. However, you can fill them with chicken, beef or veggies as well.
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12-11-2007 @9:26AM 1p5v said... I used to make mine with a variety of mushrooms, and carrot. Martin Yan taught me to assemble them differently, though.
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12-11-2007 @9:28AM 1p5v said... And actually, I've taken to buying them in bulk from the Asian market, anyway. Ten bucks for fifty is a pretty hot deal.
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12-11-2007 @9:52AM jen said... I make potstickers a different way.
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12-11-2007 @9:54AM jen said... oops - here's the link for potstickers and dumplings:
http://jenyu.net/blog/2007/10/04/chinese-dumplings-and-potstickers/
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12-11-2007 @9:59AM Colin said... I use a recipe that couldn't be simpler:
2/3 bag or so of pre-shredded cole slaw mix
1 package (lb or so) ground pork
Fry that up in a big ol' pan with:
chopped garlic, salt, pepper, olive oil, and toasted sesame oil to taste.
Stuff into wonton shells. We use a dollar store plastic ravioli clamshell press thing to seal. Steam or fry and enjoy.
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12-11-2007 @11:27AM darlene said... Oh, I love potstickers! Fun to eat as finger foods but also in soup. The crunchiness from being pan fried makes it a little more interesting than wontons. Best of all, you can make a bunch and freeze them so you can always have them on hand.
Here's a recipe for pork and spinach filled potstickers with accompanying spicy dipping sauce: http://www.blazinghotwok.com/2007/05/theyre-called-postickers-man.html
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12-11-2007 @3:58PM AL said... in terms of making the wrappers, well it's not that difficult. it's just very time consuming. I do it all the time because in Virginia, I am not able to get Fresh dumpling/wonton wrappers. they are always frozen and when they do that, the wrappers tend to be dryer and more difficult to work with. a positive to making them yourself is that the dough is much more malleable and you can shape it in different ways than you could with traditional dumpling/wonton wrappers. it's interesting the technique they used b/c i've never seen it done that way. I would be concerned that it wasn't fully sealed b/c you would be losing a lot of the juices. But i guess it works for them. I prefer using the crescent shape method. Don't know the actual technical word for it.
But if you are interested in making the wrappers yourself, just do a general google search for Momos (the tibetan version of dumplings) and it should give you a recipe to make the dough for the dumpling wrappers. But i do warn you, be prepared to spend a lot of time rolling them out.
In terms of experimenting, well i've taken wonton skins and put chocolate candy or dessert fillings in them. Deep Fry them (not that bad, as long as it is in moderation) and serve them with ice cream. the combination of hot, sweet, and gooey mixture is like a party in your mouth.LOL. I've also thought about shaping the wonton wrappers into origami shapes, frying them, and then adding them as garnishes to main dishes...but i haven't gotten there yet.
@1p5v - 10 bucks for 50 wrappers is quite expensive. i don't know where in the U.S. you are. But generally on the east coast (NORTHEAST only), you can get 50 wrappers for $1.00.
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12-11-2007 @7:49PM purpleceline said... Wonton skins are startlingly easy to use. Here's a post with two different versions: http://purplesnack.blogspot.com/2007/11/around-world-two-ways-november-18-2007_19.html
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12-12-2007 @5:31PM Alison said... I make dumplings all the time with my friends and when you use the skins found at any asian market, they are really simple to make. We make and freeze them for future quick snacks or to serve to guests. We play with the fillings -- usually pork or chicken with bok choy. Two of my friends prefer to hand crimp them but I cheat and use a simple dumpling crimper (a round plastic tool that folds over with crimps on the edges) that I've bought 2 for under $2 at the Asian grocery store near me. I've also seen the clever tool at Chef Central and Shop Rite. Alison http://groups.yahoo.com/group/CookingWithFriendsClub/
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