Pan Fried Potstickers Are Great Party Food, Appetizers, and Buffet Dishes

Pot stickers are flour dough wrappers filled with meat. In difficult cultures, you find the same idea: gyozas, wonton, spring rolls, dumplings, lumpia, ravioli, just to name a few. Potstickers are cooked by steaming or frying or boiling, but I like it with lower fat by steaming and pan-frying. Although steaming alone may be the best for your health, sometimes the wrappers can be dry and they may be completely cooked but still taste floury, depending on how much flour the manufacturer use to prevent the sticking between the skins or sheets. Also, many will recommend boiling the potstickers, but I found that unlike others' demonstration, mine tends to fall apart in the boiling process. Some will fill their dough with a raw mixture. However, I like to use the spring roll method and fill with already cooked ingredients. You can make these potstickers with various kinds of meat or with only vegetables.

I have found that at parties and buffet tables, potstickers (or whatever you want to call them) are crowd-pleasers. They require no utensils and are the ultimate finger food.

Equipment/Supplies

Large Stockpot

Bamboo Steamers (that will fit in the stockpot)

Foil

Spatula

Stir Fry Pan

Potsticker Recipe

1/2 lb ground beef

1 c shredded cabbage

2 spring onions finely chopped

1/4 c soy sauce

2 teaspoon of onion powder

1 package of wonton skins (10 oz)

3 tablespoon of olive oil

1. Use one tablespoon of olive oil and cook ground beef with the vegetable and seasoning and place the mixture into a bowl.

2. Wrap in wonton wrapper and steam.

3. Use one tablespoon per large skillet to pan fry your steamed potstickers until slightly golden brown on each side.

Soy Sauce Dip (version #1)

1/2 C soy sauce

1/2 C rice vinegar

Spicy Soy Sauce Dip (version #2)

1/2 C soy sauce

2 T smooth chili sauce

3 cloves of finely chopped garlic