Whenever my family ordered Chinese food, I always insisted
on potstickers. Our local place made them perfectly – thick, chewy dumpling
with perfectly seasoned pork filling. I hated sharing them. It got to the point where other family members would look at me cautiously asking for permission to have a single potsticker with the same tones you ask a crazy person if they can give you the knife. You don't know how badly I always wanted to say no.
I’ve been curious how to make them for
years, but once I realized you had to pleat dough I bailed. I can’t hang a
picture straight (and there’s plenty of evidence of that in my living room),
there was no way I was going to be able to make so many perfectly folded pleats
in a baked good.
So this isn’t a perfect potsticker recipe. It’s a starter
recipe. For when I feel ready to tackle the scary world of making my own
potsticker skin dough and trying pleats. This one uses pre-made skins that I
found at my grocery store and a modified seal. Directions below!
