Time For A Quickie

bow-chika-nom-nom

Potstickers Two Ways

I’ve been reading other food blogs and I found this recipe on this really awesome blog called White On Rice Couple.The photos on this site are ah-mazing and the food looks equally as delicious. Anyway, so I found the recipe for their vegetarian potstickers and I thought it was a great idea. I’ve made potstickers before, but I’ve always used Asian ingredients and I always cooked them stovetop. It never even occurred to me use the oven.

So, I checked out the fridge and freezer to see what was up. I also remembered that my mythical roommate Jessica is vegetarian and the rest of use quite enjoy meat, so I decided to make two different potstickers: veggie and not-veggie.Ingredients:
1 pack of potsticker wrappers
1 tsp. cornstarch
3 cups frozen mixed veggies
1 cup shredded cheese
1/2 lbs ground turkey
5 cloves of garlic
half a pack of mushrooms

1. Buy a pack of potsticker wrappers. You can find them at most Asian market. You should also remember to preheat your oven to 400 degrees.

2. Put your thawed vegetables in a blender or food processor. I use a Magic Bullet, because they’re friggin awesome. If you can get your hands on one, I would highly recommend it. They’re good for making drinks, too.

3. Throw your cheese in and blend your little heart out. If you’re using a blender, you’ll need to do a little shaking and stuff, because without any liquid it won’t blend so easily.

4. The finished product should look something like this. I know. Appetizing, right? Brandon said it looked like an herbivore vomited into the bowl.

5. Chop yo veggies. Mushrooms taste good with meat, so just chop a bunch and remember to make them pretty small.

6. Throw your minced garlic into a pan with some oil, heat for about thirty seconds, then throw in your meat and vegetables (remember the turkey from here? Yeah, use that). Make sure everything is thoroughly cooked through.

7. This one has some leftover orange bell pepper from a few nights before, but you don’t have to put that in.

8. Okay, now it’s time to make your potstickers. You’ll need the wrappers, your filling, and a small bowl of cornstarch and a few tablespoons of water. I’ll go over folding the potstickers at the bottom of this post so we’ll just fast forward and…

9. Tada! Make sure your pan is either nonstick or put some oil down. Then brush a bit of oil on the tops of the potstickers and put them in the oven for about ten minutes. Make sure you don’t put it too close to the top of the oven, because you might burn them. Anyway, once they’re a little crispy on the top, take them out and nom with some rice and soy sauce.

Potsticker Folding Lesson!

1. First, you want to get a wrapper. Put a small amount of filling in the middle. Use your finger and dab some of the water-cornstarch mixture around the edges of the wrapper.

2. Fold the wrapper in half and pinch the middle together. Don’t seal the entire wrapper — just the middle.

3. Now you just have to pleat. It’s sort of hard to explain how to do it… I guess just fold the wrapper over itself. I’m hoping the picture will be better at explaining, har.

4. Make a few pleats on one side.

5. Do the other side.

6. Make sure the bottom is sealed tightly and the filling isn’t spilling out. And there you go! A cute little potsticker.

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