Potstickers

POTSTICKERS

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Homemade potstickers are easier to make than you think, and they taste 10000x better than the store-bought ones!

Potstickers - Homemade potstickers are easier to make than you think, and they taste 10000x better than the store-bought ones!

Growing up in a very Korean household, we had homemade potstickers at least once a week – steamed, fried, boiled, kimchi filling, mushroom filling, shrimp filling…you name it. So it’s no surprise that I always have to order a plate of potstickers when we eat out at an Asian restaurant. But at the end of the day, nothing will ever beat homemade potstickers.

Potstickers - Homemade potstickers are easier to make than you think, and they taste 10000x better than the store-bought ones!

Potstickers - Homemade potstickers are easier to make than you think, and they taste 10000x better than the store-bought ones!

Potstickers - Homemade potstickers are easier to make than you think, and they taste 10000x better than the store-bought ones!

The best thing about homemade potstickers is that it’s so easy to put together and you can completely customize the fillings. I’ve made shrimp potstickers before so I tried something a little different with a pork filling with tons of shiitake mushrooms. But feel free to use your favorite kind of protein, although I’ve found that pork really creates a more tender filling than any other kind of ground meat. You can even add in your favorite veggies that you have on hand!

Potstickers - Homemade potstickers are easier to make than you think, and they taste 10000x better than the store-bought ones!

You can even make a huge batch  of potstickers and pop them right in the freezer – that way you can indulge in your Asian food cravings whenever you want! Just be sure to freeze them on a baking sheet first before throwing them into a freezer bag. When you’re ready to eat, you can toss them right onto the skillet without thawing, although cooking time may be longer than usual.

Potstickers - Homemade potstickers are easier to make than you think, and they taste 10000x better than the store-bought ones!

So there you have it – easy homemade potstickers with customizable fillings that you can make ahead of time and freeze. Now who still wants store-bought potstickers?!

Potstickers - Homemade potstickers are easier to make than you think, and they taste 10000x better than the store-bought ones!

Chicken Potstickers

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There was a time when approximately half of my diet consisted of potsticker wrappers. Not full potstickers — just the doughy outsides that had been flavored with juicy innards. Doughy potstickers whose fillings were held together like a little meatball were the easiest to eat and therefore the best. Those with mushy fillings that exploded everywhere when you unwrapped them made my shit list (though I was four, so it wasn’t actually called my shit list).

Since the day I could say thoy thauce — that’s “soy sauce” with a lisp — my favorite potstickers have been my mother’s. Which is unusual because she’s my Jewish parent…my dad’s the Chinese one. He may be why I have a deep love for Chinese food in the first place, but sometime early on, my mother took a dim sum class and came up with a recipe for unbelievable potstickers.

My family makes them every year for Chrismukkah at our annual Dumplings of the World festival. The festival typically consists of a rotating selection of five or six dumplings. We’ve made bao, empanadas, gnocchi — anything doughy. We often try new recipes, but one constant of the menu is these potstickers. Everyone loves them.

And we wouldn’t dare go near store bought wrappers. Our wrappers are thick, and they house a gingery chicken filling that holds itself together if you’re just going for the dough.

For me, nothing says the holidays like folding my own potstickers and then eating as many as I can while watching The Santa Claus for the trillionth time.

Makes about 20 

For the wrappers:

2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
1/2 cup boiling water
1/2 cup cold water

For the filling:

1 pound ground chicken
2 teaspoons each: sugar, soy sauce, and rice vinegar
Black pepper to taste
1 teaspoon ground ginger
2 stalks green onion, minced
1/4 cup chicken broth
1 pinch red chili flakes
Oil for frying the potstickers (I use canola)