There is nothing Asian about these potstickers, except for the wonton skins. Potstickers are just simple to make (although a little putsy) and yum. Try making them with Roasted Cabbage, for an extra twist. If you want to make on this Lenten Friday, leave out the bacon and add some smoked salmon, or goat cheese. Either would be a terrific replacement.
What’s a potsticker?
- They are like a dumpling, pierogi and tacquito all in one
- Potstickers are made with wonton skins, a thin pasta-like wrapper
- Irish Potstickers are my version, made with potatoes and bacon with a delicious green dipping sauce
Tomorrow’s recipe, Irish Pizza. Using more of the Grlk Sauce (so run out and get some), roast cabbage and corned beef (yes, I’m caving on corned beef, but I do a trick to it to make it extra delicious) or you can use bacon if you want to get legit!
I’d love to hear how you like these Irish recipes. I’m having SO much fun putting them together. I’ve been thinking about them for months, keeping notes on what I want to share. If I can’t be in Ireland, may as well try and cook like I’m there, right!
Éirinn go Brách
Irish Potstickers
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 30 1x
- Category: Appetizers
- Method: Stovetop
- Cuisine: American
Description
Potstickers by wonton skin only. No other Asian flavors in this recipe. They take a little time to prepare, but you can make them ahead of time and freeze them. Pan-fry them when you are ready. The sauce can be made a day or two before and kept in a tightly closed jar.
Ingredients
DIPPING SAUCE
- 1 avocado
- 1/2 cup mayonnaise
- 3 green onions (chopped)
- 1 handful of parsley
- 1 tablespoon fresh herbs: thyme, rosemary (if you have them)
- 1 tablespoon malt vinegar
- 3 tablespoons, heaping Grlk Sauce (it’s made in St. Paul!)
POTSTICKERS
- 1/2 small cabbage (use leftovers from Roasted Cabbage recipe if you have some)
- 3 slices applewood smoked bacon
- 3 cups (or so) Yukon gold potatoes (diced small)
- 3 green onions (finely minced)
- 1/2 teaspoon smoked paprika
- 1 teaspoon nigella seeds
- 1 tablespoon fresh herbs: thyme, rosemary, and/or parsley (any combination)
- 30 packaged wonton skins (square or round)
Instructions
- For the dipping sauce: Place all ingredients in a food processor or blender and whiz until a nice smooth consistency. Set aside to serve with potstickers.
- For potstickers: Roast the cabbage (see post). While cabbage is roasting, in a medium-size saute pan, cook the bacon until crisp. Remove, and place on paper towels to cool. Then chop it into small pieces. Chop the cabbage into small pieces.
- Remove all but two tablespoons of bacon fat. Add potatoes to the pan and cook until tender.
- Add the remaining ingredients (not the wontons) to a large bowl with the potatoes and combine. You want all the ingredients in small pieces so they won’t tear the wontons.
- Working with one wonton wrapper at a time (cover remaining to keep from drying out), spoon one tablespoon of the mixture into the center of each wrapper. Moisten the edges of the wrapper with water, and bring two opposite corners to the center, pinching points to seal. Bring the remaining two corners to the center, pinching points to seal. Pinch four edges together to seal. Place pot stickers on a large baking sheet lined with parchment and cover loosely with a towel.
- Heat 2 teaspoons olive oil in a large skillet over med-high heat. Working in batches (don’t crowd the pan), place 6-8 pot stickers in a skillet, cook for about 3 minutes until the bottoms are browned, flip and cook for 2-3 more minutes until browned. Place pot stickers on a serving platter. Repeat the procedure with the remaining pot stickers.
Notes
Optional potsticker additions:
- Goat cheese
- Smoked salmon
Grlk Sauce, is a locally made (St. Paul!) Lebanese-style garlic sauce. I bought a jar on Friday, and here it is on Tuesday, and it’s gone. It’s that good! Try it! You can find it at Golden Fig on Grand in St. Paul. If you can’t find it, you can try and add a garlic clove, some lemon juice, and olive oil to the avocados in the food processor (affiliate link).
Nigella seeds (called Charnushka) can be found at Penzey’s Spices on Grand Ave. in St. Paul. They have a an oniony taste and look lovely sprinkled in food.
I actually never tasted garlic sauce, I need to find it! Or maybe you have the recipe? 🙂
Irish potstickers look great, I imagine taste great too. Crunchy with creamy sauce, delicious!
You can try ordering it online, pretty sure they will ship. Worth a try! Thanks for commenting! They really are tasty!