Potstickers ahoy!

So like I mentioned the other day, me and Jacqui are heading up to Indianapolis to have a fourth of July cookout with our good friends from the ArsTechnica internet forums. We’re in charge of bringing the non-alcoholic beverages, but we thought we’d bring something a bit more tasty!

Me and Jacqui spent an hour or two last night making 104 potstickers! Now, maybe you don’t know what a potsticker is (heaven help you) but they’re basically a chinese food that is usually served as an appetizer. They’re a lot like ravioli, actually. There is pork, eggs, onion, cabbage, soy sauce, ginger all mixed into a paste:


…which is placed inside a wonton wrapper (thin circular piece of dough):


…The whole thing is then folded over into a little package like so:


Really good cooks can fold and press the wrappers by hand, but we’re new and lazy so we bought an official potsticker folder device!


This is what 104 (uncooked) potstickers looks like:


Speaking of cooking, you can cook potstickers a ton of different ways (boiling, steaming) but the fastest and tastiest is frying (or deep fat frying if we had a nice fryer *wink*wink*). You just get some oil in a pan, heat it up, plop in the stickers, cook on one side for about a minute, flip them over and let them go another minute and POW you’re done ;)

You can eat them plain or with some sauces. Most stores sell a “dumpling sauce” in their ethnic food isles, or you can make your own with soy sauce, vinegar, sugar, garlic and whatever else you want. I personally like balsameic vinegar on mine.