I found a recipe on another blog for potstickers that were easy and had the ability to freeze ahead for a meal later. I planned it all out and purchased the items I did not have and began making the recipe. I must have read it wrong, I thought, because it was all wrong! So, loath though I was to do it, I made the recipe exactly once again. Guess what? Turned out all wrong again and tasted terrible. I tried again making changes and kind of stumbling along – and it turned out great. Third time’s the charm!! There won’t be any link back because I did not use most of the blogger’s information other than this: They do freeze well and may be cooked the same way whether frozen or fresh. I made sure to take pictures of all steps so you could see how you can make it too – instead of leaving you to guess because there are several steps involved. Let’s go!
Ingredients:
½ lb. ground pork
1 ½ Cups finely chopped cabbage
1 Tablespoon grated ginger
2 Tablespoons very finely chopped or grated fresh garlic
1 ½ Tablespoons Soy Sauce
1 ½ Tablespoons Sesame Oil
Directions:
Mix all ingredients in a bowl, cover and put in fridge until you are ready for it.
Ingredients:
2 Cups all-purpose flour
1 Tablespoon salt
1 to up to 2 Cups boiling water
Directions:
Pour boiling water into bowl with flour by ¼ Cups using a wooden utensil – this is mine:
Keep adding water and mixing until a dough ball forms.
On a floured surface, knead dough ball until elastic like this:
Cut ball in half placing one half back in bowl and cover with damp tea towel.
Roll other half into a long rope measuring about 1” in diameter using your hands like this:
Using a ruler if needed, to cut every ½ inch.
Roll each piece into a ball and then with a floured rolling pin until reaching about 3” in diameter.
Place ½ teaspoon of pork mixture in very middle being careful not to let mixture touch edges of dough.
Lightly put water around the edges like this:
Pick up and make into a purse-like potsticker.
Place on parchment paper sheet pan until all are done – this recipe will make about 6 dozen.
If you plan to freeze – the leave them on the sheet pan and freeze completely then, place in freezer safe container. Or, if you plan to eat them soon—
Put some in a non stick skillet sprayed with non stick spray over medium heat until browned on bottom.
Add 1 cup water and put lid on skillet and cook for 5 minutes:
Take lid off and allow all water to cook out – then they are done!
Put on a platter and eat as many as you want! If you want dipping sauce like mine use equal parts rice wine vinegar and soy sauce, add a dash of sesame oil and chopped green onions to bowl. They are delicious!
