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

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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)

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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.