These homemade Potstickers are healthier than your favorite Asian takeout!
Hi Friends!
Time for another Recipe Redux post. I was actually supposed to post yesterday…but pregnancy brain is getting the best of me and I scheduled it for the wrong day. Anyways…I took last month off because I wasn’t doing much cooking but I’m trying to get back into the swing of things.
This month’s theme was:
Treasured Cookware – Share a story of classic cookware – and a healthy recipe to go with it. Some of us will be celebrating Mother’s Day next month (May 11,) but it’s more than once a year that many of us cook with a pan, a wooden spoon or another piece of cookware passed on to us from the kitchens of our favorite relatives. Let’s see what you can cook up with your treasured kitchen tool!
I spent a lot of time in the kitchen with my mom while I was growing up. She taught me a lot of what I know about cooking and baking and I have a lot of great memories of our kitchen time together. There was a time, when I first moved out…to go to college and then into my first apartment, that I had a lot of hand-me-downs from my mom’s kitchen. Over the past 10 years or so, as hubby and I moved into our first house, got married etc…I’ve slowly been replacing a lot of the old, with new.
Of course there are a few things I have held onto for sentimental reasons. The kitchen tool I picked for today’s post is a bit non-traditional. It’s not a pot or pan or baking gadget. It’s a wonton press.
It probably only cost a few dollars…but it’s something I always remember being in my mom’s kitchen. When my parents sold their house a few years ago, it was one of the first things I snatched up to take to my own kitchen.
So, when I saw this prompt, I immediately thought of it sitting buried in my drawer and decided to make some potstickers since hubby and I both love them! Potstickers are usually made with ground pork…but honestly, I didn’t want to have to worry about it getting cooked all the way, so I chose to use some leftover pork tenderloin I had already cooked.
Here’s the recipe I used:
{Recipe Redux} Potstickers
A slight twist on traditional potstickers
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 36 1x
Ingredients
- 1.5 cups cooked pork tenderloin, minced
- 1/4 cup green onions, diced
- 1/2 cup red pepper, diced
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons rice wine vinegar
- 1 Tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/3 cup mashed avocado
- shredded cabbage (optional)
- wonton wrappers
- 1–2 Tablespoons vegetable oil
- 3/4 cup chicken broth
- Soy sauce for dipping (optional)
Instructions
- Combine all ingredients except the wonton wrappers in a bowl and mix well.
- Place a wonton wrapper on the wonton press and add a small scoop of the mixture.
- Dip your finger in water and run it along the edges of the wonton wrapper.
- Close the wonton press to seal the edges.
- Once all your potstickers are made, heat a little oil in a large pan over medium high heat.
- Add 10-12 potstickers to the bottom of the pan and let cook for 1 minute.
- Flip potstickers using a spatula, add 1/4 cup broth to the pan and cover with the lid.
- Let steam for 1 minute, then remove from pan.
- Repeat until all the potstickers have been cooked.
- Serve with soy sauce for dipping, if desired.
Make potstickers can be a bit tedious..but they’re so delicious that I’d say it’s worth it every once and a while. 
Like I mentioned in the notes above:
- I would have included some shredded cabbage if I had some.
- Since the wontons are so small, make sure you either dice your pork very finely, or pulse in the food processor a few times to help your filling come together.
- Don’t overfill the wontons. You really can’t fit very much in each one without causing them to rip.
- You can skip the pan frying step if you want but you won’t get the nice brown color. I really didn’t use that much oil…just enough so there was a thin layer on the bottom of the pan each time
Enjoy! –Lindsay–
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