Japanese restaurants serve a version of these called gyoza. Korean restaurants serve a version called mandu, and we serve ours as potstickers. They are delicious little dumplings made with fillings of pork, beef, tofu, mushrooms, onion, and sometimes Asian vegetables. It takes 10 – 30 minutes to make a tray of these, depending on how many friends and family members you can get involved 🙂 You need to make sure your pan is preheated on at least med-high and lighly greased with sesame oil before you add them to the pan otherwise they will stick… this is how they came to known as potstickers! Enjoy the photos!
Potstickers, as pictured above
1 package square dumpling wrappers (approx 60)
2 lbs ground pork, we used fresh ground pork loin
1 package medium tofu
1 small bundle spring onion, chopped finely
6 button mushrooms, chopped finely
1/2 onion, chopped finely
1 tsp salt
1/2 tsp pepper
2 tblsp sesame oil, a bit more for frying
In a small mixing bowl, add tofu, mushrooms, and 1 tblsp sesame oil and mix well. Transfer to large mixing bowl and add ground pork. In the small mixing bowl add onions and the remaining sesame oil and mix well. Transfer to the large mixing bowl and mix all ingredients well. Make the dumplings by adding a small amount of filling one at a time to each wrapper, wetting all edges, then folding over and pinching closed.
Make sure your pan is preheated on at least med-high and greased with sesame oil before you add them to the pan otherwise they will stick. When they are browned on both sides add a small amount of water or chicken stock and steam them for a minute to finish. We like to enjoy them with a side of soya sauce and some plum sauce but are excellent on their own.