So, we finally got a battery for the scale in our bathroom and the number on there was a lot higher then I remember. I just told myself it’s muscle from working out (ha), but found myself making a salad for lunch.
Spring mix, sautéed mushrooms, a little chicken and shallots.
My quest for light eating rapidly came to an end when Chi came home with cupcakes para gratis. Whoops, another day another attempt.
Today’s recipe is sponsored by…
my grandparents! I usually see them once a week, and this time we made potstickers together. My grandpa actually learned when he was younger in the war. Potstickers was a really popular item when drafted because it was really cheap to make and filling.
Prep Time: 1 Hour
Cook Time: 10 Minutes
Serves: 58 Potstickers
- 1-1/2 Lbs Ground Pork
- 6 Pieces of Cabbage, boiled
- 1 Package of Potsticker Wrappers
- 6 Cloves of Garlic, diced
- 1/2 Ginger, minced
- 2 Eggs
- 6 Stocks of Green Onion
- 10 Shakes White Pepper Powder
- 2-1/2 Tbs Soy Sauce
- 1 Tsp Sugar
- (Not Pictured)
- 1 Tsp Salt
- 1 Tsp Corn Starch
- 1 Tsp Cooking Oil
- 2 Tbs Oyster Sauce
1. Boil the cabbage for five minutes until soft.
2. Cut the green onions thin, dice the garlic and mince the ginger.
3. Cut the boiled cabbage thin so it doesn’t pierce the potsticker wrap.
4. Pour all the solid seasonings just chopped into a bowl with the pork in it.
5. Pour in soy sauce and oyster sauce and oil. Sprinkle in the sugar, white pepper powder, salt and corn starch. Crack open the two eggs.
6. Stir everything around with your hands clockwise until everything is mixed throughout. (Mixing it clockwise is a must according to my grandma).
6. Prep the table. Open your wrapper packet, a shallow dish of water, the pork mixture and a plate to put all your finished potstickers.
7. Lightly fold the wrappers in half and in quarters to separate them for maximum usefulness.
8. Dip your index finger in the water and get the edges of the wrapper slightly wet.
9. Wet the back of a little piece to fold and use your thumb, index and middle finger to fold the wrapper.
10. Do the same thing 1/2-inch away from the first fold.
11. Put a little of the haam (pork stuffing) in the middle of the wrapper and take the middle of the opposite side and fold it toward the two folds you just made.
12. Pinch the sides to make sure it’s closed tightly.
13. Keep making them until you run out of stuffing or wrapper. We made 58.
14. Boil the complete potstickers until they float. (We did 10 at a time and froze the rest).
15. Fry them in cooking oil until they are as crispy as you’d like.
16. Serve with soy sauce or hot sauce. In my case, both!
You can substitute the meat with chicken if you don’t eat pork (ahem, Chi), or my grandma said dried mushrooms and cabbage are really good for a vegetarian option. Enjoy!
What is the distinct cuisine of your ethnicity? Aren’t my grandparents the cutest?