(wontons on left, potstickers on right)
Let's first start with the Vegetable Potstickers. I got this recipe from the cookbook
Market Vegetarian, by Ross Dobson. They are amazing. I have made these potstickers more than 10 times and they get easier every time I make them. The first time was the hardest, but don't get discouraged.
Vegetable Potstickers:
3 c. finely shredded red cabbage (I've used green before but red is prettier and has more nutrients)
1 t. sea salt
2 t. vegetable oil, plus about 1/4 c. for shallow frying
1 T. finely grated fresh ginger
4 garlic cloves, minced
1 small carrot, grated
1 T. soy sauce
18 gow gee wrappers
1/2 c vegetable stock
4 green onions, thinly sliced
1 handful of roughly chopped cilantro
freshly ground pepper
Orange Dipping Sauce:
1/8 c. soy sauce
1/8 c. rice vinegar
1/8 c. freshly squeezed orange juice
To make the dipping sauce, combine ingredients and set aside.
Put the cabbage in a bowl and sprinkle with salt. Let sit 30 minutes. After, put cabbage in a colander and squeeze out as much water as possible. Finely chop. (Sometimes I don't let the cabbage sit for 30 minutes if I don't have time).
Put 2 T. oil in a skillet and set over high heat. Add the ginger and garlic and stir-fry for a few seconds to soften (don't let it burn!). Add the cabbage and carrot and stir-fry for 1 minute. Add the soy sauce and season with black pepper. Transfer to a bowl and let cool.
Put 2 t. of the mixture in the center of each gow gee wrapper. Brush around the edges with water and bring the two sides together to make a half-moon shape. Press edges firmly and crimp or pleat to seal. Gently tap the dumplings on their base so they become flat on the bottom. Cover dumplings and refrigerate until you are ready to cook them. (They must be firm before you cook them or else they will fall apart in the pot).
Cook the potstickers in two batches. Put 1/2 of the oil for shallow-frying in a cast-iron pot and set over medium heat. Add the first batch of potstickers to the pan and cook for 2-3 minutes until the bottoms sizzle in the oil and turn crisp and golden. Shake the pan while they are cooking so they won't stick. Carefully add 1/2 of the stock, standing back--they will splutter. Quickly cover with the lid and cook for 2-3 minutes, until the dumplings are steamed and filling is cooked through. Cook the second batch the same way. Sprinkle with cilantro and scallions and serve warm with the orange dipping sauce on the side.
***Sometimes I use the filling to make vegetable egg rolls instead of potstickers. I buy egg roll wrappers and fill them, fold them, and bake them.
Cream Cheese Wontons:
gow gee wrappers
cream cheese
green onions, chopped
We made these almost every Sunday growing up. And now I make them with the kids. Lover boy can eat 10, Biggest eats about 7, Bigger eats about 5, Big eats about 2, and I eat about 4. So when I make them for our family, I usually make about 30.
Lay out all of your wrappers on a cool, clean surface (I use my granite countertop). Put a little spoonful of cream cheese in the center of each wrapper. Top with a pinch of green onions. Brush around the edges with water and fold wrappers however you like (sometimes the package gives instructions). We get pretty creative around here, as long as all the seams are sealed. Fry in oil until golden brown. Remove and place on a dish lined with a paper towel. Dip in the Gyoza Dipping Sauce from Trader Joe's (it's amazing)! I have to keep some in our fridge at all times for Lover Boy.
There is a misconception in the world of fresh pasta that we'd like to clear up right away. It doesn't have to be expensive. There. We said it. If you peruse the refrigerated case at most markets, you'll see plenty of fresh pasta, and it's all overpriced. There. We said it again. Moreover, most of it doesn't taste good. Ooh, we're on a roll.