Potstickers! Gyoza! Dumplings, oh my!

What’s your favorite food? Go ahead….take your time to REALLY think about this answer. I’ll wait…………. ok, maybe I’ll just tell you about MINE while you consider. Nine times out of ten, I’m saying any type of charcuterie BUT that last spot in the top 10? It’s devoted to potstickers. To dim sum. To gyoza. To dumplings. All the same concept, just with different names. Soft, pliable, delicate dough filled with a delicious, savory (my favorite) filling. And surprise! They’re easy to make at home. These handheld (*ok…or chopsticks-held) treats are the creative brain child of my Southern hubby – he grew up eating country sausage on white bread with yellow mustard. If you’re Southern, you know – it’s a staple. He’s always thinking in fun, adventurous ways when it comes to childhood food memories: deconstructed and/or recreated.

The Ingredients List

For the potstickers:

• 25-30 wonton/gyoza wrappers (make sure they are NOT egg roll wrappers)
• 1/2 lb country sausage (we used Neese’s)
• 1/2 carrot, finely grated
• 1/2 cup cabbage, finely chopped
• 1/2 cup mushrooms (button or shiitake) minced
• 1 green onion, finely chopped
• 1 garlic clove, minced
• 1 tsp sesame oil
• 1 tsp soy sauce (we used low sodium)

For the dipping sauce:

• 2 TBSP soy sauce
• 2 TBSP rice wine vinegar
• 2 TBSP yellow mustard

Instructions

1. Combine sausage, carrot, cabbage, mushrooms, green onion, garlic. Once mixed well, add sesame oil and soy sauce.
2. If using a dumpling press, place wonton wrapper in press and add 1 heaping tsp of sausage mix to center of wrapper, lightly wet all 4 corners of wrapper so it’ll seal and fold in press. Set aside formed dumplings on parchment lined sheet pan. If not using a dumpling press, hold wrapper in hand and add 1 heaping tsp of sausage mix to center. Wet all four corners of wrapper, crimp edges of wonton together to create a seal. Set aside formed dumplings on a parchment lined sheet pan.
3. Heat 1 TBSP oil (we used vegetable oil) in a large pan with a lid. Although the pot stickers are supposed to do JUST THAT, stick to the pot, we used nonstick. When oil glistens, add dumplings to pan and sear until golden brown on one side.
4. When one side is golden brown, add 2TBSP of water to pot and cover. Allow steam to cook the dumpling for 3 minutes.
5. Remove lid (make sure sausage mixture is 165 degrees)
6. Place cooked dumplings on paper towel lined plate.
7. Whisk together soy sauce, rice wine vinegar and yellow mustard and serve as dipping sauce for dumplings.

Live Cooking Demo

The Cocktail

Want to LOOK like you’re highfalutin but want to put forth minimal effort? Purchase hibiscus flowers in syrup. Put them in a champagne flute or coupe glass and top with bubbly. Boom.

Final Say

While we had a few hiccups during our Live Cooking Demo (USE A NON-STICK PAN, E’RYBODY!) the look, the taste and the ease of these dumplings made at home are sure to impress. Actually, I’m a little sorry to know just how easy these are to make at home because now…I’m gonna. Alot. You can get super creative with your dumpling fillings – we went more traditional this time but who’s to say it won’t be shrimp next time? Or chicken? My husband, Ben suggested egg but that’s where I draw the line 🙂 And play around with your dipping sauce flavors, too. I added a little hoisin to balance out the mustard and give just a bit of sweetness. You could add some hot chili oil to the sauce as well if you’re all spicy-like! The possibilities are endless with these little gyoza guys but one thing stays the same: they’re fantastic!