Potstickers

This was our first adventure in potstickers. A package of round potsticker dough caught my eye in the produce section and I bought it not knowing what it would lead to. I read a lot of recipes and found that pretty much anything goes when it comes to the filling of these delicious dumplings. All of the recipes seemed to have cabbage, onion and ginger in common and the rest is for your imagination. I used every item in my house that seemed asian inspired. (Well everything that is, besides the Italian sausage!) They were a little time consuming to assemble but once we got the hang of it, it was easy. Next time I make these I am going to double the batch and freeze the potstickers right after sealing them closed. That way, we can quickly add these tasty treats to any meal.
Potstickers
2 Italian sausage links, casings removed
1/4 head of cabbage, thinly sliced
1 carrot, shredded
1/2 onion, finely chopped
1 clove of garlic, minced
2 Tbs. fresh ginger, minced
2 Tbs. sweet and sour sauce
1 Tbs. honey mustard
2 Tbs. soy sauce
1/2 tsp. pepper
1 tsp. sesame seed
1/2 tsp. crushed red pepper flakes
1 egg
1 pkg. round potsticker skins
vegetable oil for pan
1 c. chicken broth
Break up sausage into small pieces by stirring while browning over medium heat until cooked through. Drain sausage and set aside. In a medium bowl combine cabbage, carrots, onions, garlic, ginger, sweet and sour sauce, mustard, soy sauce, pepper, sesame seed, red pepper flakes, egg and cooked sausage. Take potsticker rounds and brush edge with water. Take a tablespoon of filling and place in the center of the dough. Fold dough over to create a half-moon shape and seal your potsticker by pressing dough together with your fingers. Make up all of your dumplings. You may have to place a damp paper towel over your dough to keep it pliable. (My recipe made about 30 potstickers.) Heat a large skillet pan to medium-high heat and lightly coat with vegetable oil. Working in batches, place potstickers in pan with the sealed side up (you may have to lightly press down to form a flat bottom so they don't tip over). Cook for 2-3 minutes or until lightly browned. Turn dumplings to the side and brown for a minute more. Add about 1/3 c. of chicken broth or enough to cover the bottom of the pan and place a lid over the pan. Steam cook for an additional 2 minutes and serve with your favorite dipping sauce. I like to mix soy sauce with a little bit of honey mustard and crushed red pepper flakes.
Printable Recipe