Crystal Godfrey & Bethany
Here's a lesson in life...when someone offers to teach you how to make Potstickers, NEVER EVER turn them down!
Homemade Potstickers with Bethany!
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Back when I did the LIVE meet up for How to Batch Prep Ground Beef Bethany said she used her ground beef for Potstickers. I was intrigued, I always buy Potstickers for Costco, but also know that when you make them from scratch, they taste about a billion times better! So you can only guess my surprise when she offered to join up for a LIVE meet up and teach all of us how to do it. And now…I’m TOTALLY hooked!!
You can catch the LIVE meet up over on my IGTV (@outsmart.dinner) and here is the recipe for you to try!
Homemade Potstickers
I used to buy Potstickers from Costco all the time because I thought they were hard. Then someone showed me the light! These are actually easy to make and, of course, taste way better. Plus, you can make them ahead, freeze the leftovers, and make them just how you want!
Ingredients
- 1 lb Ground meat pork or chicken are most common and don’t use anything too lean
- 2-2 ½ C. Cabbage shredded
- ¾ tsp Salt
- 1 C. Mushrooms diced
- 1 C. Carrots shredded
- ¼ C. Green Onions thin slices
- 1 tbsp hoisin sauce
- 2 tsp oil sesame recommended
- 2 tbsp Sriracha Chili Sauce or to taste
- ½ tsp pepper
- 1 package gyoza or wonton wrappers 36
- Oil for frying vegetable or canola
- Soy sauce for dipping
Instructions
Prep the Potstickers
- In a bowl toss cabbage and salt together and set aside for about 30 minutes.
- Place cabbage in a cheesecloth or a thin clean towel and gather the sides and squeeze out as much moister as you can.
- Combine ground meat, cabbage, mushrooms, carrots, green onions, hoisin sauce, oil, Sriracha and pepper. Mix with spatula or your hands until well combined.
- Take a small amount of the filling (about 1 tbsp) and place it in the middle of a wrapper. Take care not to touch the filling to the outside edge of the wrapper as it makes it hard to Wet half the edge of the wrapper and fold in half to seal. You can seal by just pressing in half or you can crimp, crimp with a fork or pleat the edges.
Fry Method
- - Heat even layer of oil in a large skillet over medium heat until hot
- - Lay potstickers in a layer across the pan.
- - Fry each side until golden and crisp, about 2-3 minutes per side
Steam/Fry Method
- - Heat 1 tablespoon vegetable or canola oil in a large skillet over medium heat until hot.
- - Lay potstickers in a layer across the pan.
- - Fry for 1 to 2 minutes, you want them to be lightly golden brown on the underside.
- - Carefully add 1/3 cup water to skillet, lower heat to medium-low, and cover.
- - Let steam for 3-6 minutes.
- - Uncover and cook until no water remains and bottoms are crispy again.
- - Repeat until all potstickers are cooked
- - If cooking from frozen: steam with 2 tbsp extra water and for an additional 2 mins.
Notes
To Make Ahead:
Place on a lined cookie sheet without touching and cover with stretch wrap. Place in the fridge until ready to cook. To Freeze:
Place on a lined cookie sheet without touching and freeze for a few hours. Once potstickers are frozen (1-2 hours) transfer to a zip-top bag and return to the freezer. When cooking use the steam/fry method to cook from frozen or thaw in the fridge overnight (not touching) and use either method.
Place on a lined cookie sheet without touching and cover with stretch wrap. Place in the fridge until ready to cook. To Freeze:
Place on a lined cookie sheet without touching and freeze for a few hours. Once potstickers are frozen (1-2 hours) transfer to a zip-top bag and return to the freezer. When cooking use the steam/fry method to cook from frozen or thaw in the fridge overnight (not touching) and use either method.
Tips:
- Make sure you get a tight seal with little air inside the pot stickers. If oil gets in when cooking it will pop.
- Too much liquid can cause the wrapper to tear
- If you have issues with tearing keep the pot stickers covered as you make them so the wrappers don’t dry out
- Freeze leftover green onions
- Use coleslaw mix to cut out chopping time
- If I don’t have sesame oil I use olive Other things to add:
- Any other ground meat (not too lean)
- Egg for binding
- Garlic
- Ginger
- Cayenne pepper
- Soy sauce
- Rice vinegar to add to soy sauce for dipping
- You can replace the water when steaming with chicken broth and it adds to the wrappers flavor.
Super big thanks to Bethany for sharing her recipe with us!