I first tried these potstickers last summer, and Michael and I fell in love with them. They’ve made regular appearances at our house ever since– a true feat, since we really don’t make many meals over and over again.
We “grind” our own pork in our food processor with the metal blade attachment in my food processor rather than buying pre-ground at the grocery store. It cuts down on the fat content, since we grind pork loin chops, and cuts down on the “ick” factor I usually experience with ground meat.
Making your own potstickers takes a little bit of time, but it’s fun to do with a partner and the recipe makes lots. We usually make them then freeze them for whenever we’re ready for them. I’ve included freezing directions in the recipe, if you’re interested. I like doing them this way, since once they’re all assembled, they take less than 15 minutes to have all the way cooked and ready.
For a visual tutorial on filling and folding potstickers, look here.
**Notes on the recipe: If you can’t find round wrappers, feel free to buy square ones then trim them after they’re folded. We do this sometimes if we have to, and they seem to turn out just fine. Also, depending on how full you fill them, you may need to use part of a second package of wrappers. Extra wrappers freeze well and can be used any time in three months. Just thaw in the refrigerator before you do your next batch of potstickers (and you’ll WANT to make a next batch of potstickers).Print