Cut your vegetables. Easy enough right?
Mix all of your ingredients together. Grab a wonton wrapper and place one teaspoon smack in the middle. Now dip your finger in some water and get the edge of the wrapper a little wet.
Now for some make shift origami.
Nobody said they had to be pretty...
Now just freeze them or cook them. Seriously why did it take me to long to try?! Let me know how yours turn out!
Adapted from: thelittlekitchen
Makes: 50-60 potstickers
3/4 c. cabbage, chopped
1/2 c. carrots, peeled and grated
1/2 c. green onion, chopped
1 Tbsp fresh ginger, minced
1 pound your choice of ground pork, turkey, or chicken
1 tsp sesame oil
1 1/2 tsp soy sauce
1/2 tsp salt
1/4 tsp black pepper
1 package circlular wonton wrappers (if you can only find square cut them with a cookie cutter)
Directions: In a large bowl combine meat, cabbage, carrots, onion, ginger, sesame oil, soy sauce, salt, and pepper.
Set up a small bowl of water. Open your wonton wrappers but leave them in the packaging so they don't dry out. One at a time scoop one teaspoon of filing on the middle of your wrapper. Using your finger dab a small amount of water along the outer edge of half of the wrapper. Fold in half and seal in the middle. Then using your thumb and finger, fold three pleats on each side. Repeat for each dumpling.
To Freeze: Once all of your potstickers are filled and sealed line a cookie sheet with a nonstick mat or parchment paper. Place potstickers on the cookie sheet so they are close but not touching. Place them in the freezer for about 1 hour. Once frozen place in a plastic freezer bag and reserve until ready to cook.
To cook frozen potstickers heat 2 teaspoons of oil in a large non-stick pan over medium heat. Place potstickers in the skillet and cover. Cook 3-4 minutes. Add 1/3 c. of water and recover and allow them to steam for another 4-6 minutes or until meat is cooked through.
To Cook Immediately: Heat 2 teaspoons of oil in a large non-stick pan over medium heat. Place potstickers in the skillet and cover. Cook 2-3 minutes. Add 1/4 c. of water and recover and allow them to steam for another 4 minutes or until meat is cooked through.