Tuesday, December 01, 2015

Stuck on Potstickers

I have been craving dumplings lately, and they no longer seem to carry the big bag of frozen ones at Sam's Club...or anywhere in town that I can find. So screw it, says I! I'll make my own! These are pork, mushroom, garlic scapes, Tuscan kale, and carrot potstickers that I crudely fashioned with my own two hands. They ain't pretty, but they sure is tasty! ‪Oh, and I used the "steam" function on my Instant Pot for the first time. Worked great!

Of course, I used odds and ends that I dug out of the fridge and freezer, but feel free to substitute whatever you have rattling around your kitchen. Ground chicken would be great or turkey sausage instead of pork. Swap cabbage for the kale, green onions and a few garlic cloves for the garlic scapes, white mushrooms for brown, etc. Use what you have!
Instant Pot Potstickers

Cook together until the meat is browned:
1 lb. pork sausage
4 oz. Baby Bella mushrooms, chopped
1/2 cup garlic scapes, finely chopped
1 large carrot, shredded
1 cup Tuscan kale, chopped

Stir in:
2 tablespoons Bulldog sauce (or hoisin or oyster sauce)
1 tablespoon ponzu sauce (or soy or teriyaki sauce)
1 tablespoon grated ginger
1 teaspoon sriracha, or to taste
1 teaspoon fish sauce
1 teaspoon ground coriander
1/2 teaspoon black pepper

1 package wonton wrappers/skins 

Let filling cool before forming the dumplings. Place a generous teaspoon of the filling on each wonton skin, dip your finger in a small dish of water, then wet each side of the square. Fold together and shape as you desire. Steam for eight minutes in the IP then NPR (or in a covered pan on the stove top with perhaps a half cup of water). Serve with a dipping sauce of rice vinegar, ponzu/soy/teriyaki sauce, and sriracha (stirred together, amounts to taste). I estimate you'll get about 48 dumplings.

1 comment:

Anonymous said...

Looks delicious although too labor intensive to make. I'm spoiled by my crockpot for sure. Hope to see more wonderful recipes in 2016!