Potstickers are an absolute favorite of mine because they're full of veggies and awesome flavors, they're easy to make and most importantly, I feel fancy eating with chopsticks. And although it took me five different supermarkets and a train to China Town in Buenos Aires to get my hands on some sesame oil, I was stoked to realize how easy it is to make the dough at home via howtodothisandthat.
The dough is very easy to do, but I did realize with the first bite that it is important to roll it out really thin or it's just too much.
2 garlic cloves minced
1 chunk ginger minced
1 carrot grated
a handful of mushrooms, preferably shiitake
(but since they're so damn expensive any mushrooms will do)
a quarter of cabbage
a couple chopped stalks of green onion
a glass of wine.
Stir fry all the veggies above with a little soy sauce until they are semi cooked but not too limp and set aside to cool. Once your dough is rolled out and cut into circles, fill each circle with a large spoonful of the veggie mixture and pleat the edges.
Cooking the potstickers: Put a touch of sesame oil in the pan and set the potstickers upright without touching. When the bottoms are golden brown, throw in a quarter cup of water and immediately cover it. After a few minutes take the top off, let the steam burn off and then flip the potstickers on each side for a couple minutes until the sides are golden brown.
Then repeat in batches until all the potstickers are cooked.
That's about it!