“Oh, I didn’t know you could buy these!” exclaimed our grocery store bagger as she stuffed the last of our haul away.
Ah, caught in the act of walking the semi-homemade line. “I figure I can always make them myself next time,” I offered apologetically.
“It’s cool, cause then you know what’s in them..” she continued while looking over the package of gyoza wrappers.
But I don’t know what’s in the store bought wrappers, I thought to myself, puzzled.
Oooooh, you mean? yeah, nevermind. Just a neurotic foodie here feeling silly about buying gyoza wrappers instead of making them.
I made a breakthrough this weekend with the help of this YumSugar video on how to fold potstickers. This is my first time getting the technique down, little gyoza pleats and everything.
The filling I made resulted from the simple recipe on the wrapper package. Except, I used raw bacon in place of ground pork, and whirled everything up in the food processor.
I made two types of potstickers: shrimp with pork flavored with toasted sesame oil, and garlic lamb sausage with pork ginger ones. To distinguish the two types, I used a toothpick touched with red food coloring to dot all the shrimp ones.
The results were juicy, salty, and so cute. I was very pleased and couldn’t help but tweet my joy (twitter = the lazy way to blog).
Next time, I’ll try homemade wrappers too for the double whammy. I can hardly wait.
11 Comments
I bought a little potsticker press at Williams Sonoma where you put the wrapper in, add filling, and squeeze it shut. It was on clearance for 99 cents ? too bad I haven’t actually used it yet! These look great.
I know just the thing. I have one too.
The advantage to hand folding them is that you can get more filling in. Using the press creates more of an edge border of no filling. In fact, you may find that using the press on gyoza or potstickers will really inhibit the amount of filling you can fit- as the bulge gets stuck when you close the press shut! Or so it seemed when I tried it.
cheers Sara
?McAuliflower
Nice! They freeze really well too I bet.
Yours look better than mine, and I’ve been making them for years! 
I think there’s a natural talent in folding. And I love the idea of bacon (and the little toothpick red dot). Thanks for the inspiration!
If you want to check out my faltering attempt to use up the mountain of chard I had this spring by making “little green potstickers,” check out my post here:
http://culinariaeugenius.wordpress.com/2008/06/20/little-green-potstickers/
It also has links to vids!
Um, I thought the ones with the red dot where the ones without the shrimp?
These potstickers are making me hungry and it’s only 9:45 A.M.
Great work. If you’re interested in all things culinary, check out this new site http://www.behindtheburner.com.
Oooh that looks like you ordered them at a Chinese restaurant. Nice job. And good idea with the red food coloring.
Garlic lamb sausage with pork ginger sounds delicious! I was recently lamenting that the only grocery stores around here are United and Wal Mart, neither of which carries lamb which I was wanting to use for homemade gyros.
They look perfect! Let us know how the wrapper making goes.
When you do get around to making the gyoza wrappers, I’ll have to check out your technique, so I can steal it for the next time I make pork shu mei. Probably going to skip the persimmon-ginger dipping sauce this time, though.
Your potstickers look absolutely delicious. Well done, as always.
I’m going to check out that video. My pleats never seem to turn out right.
I can’t wait to try some of my own.
Please don’t hesitate to send any of your pot sticker recipes or any others for that matter to http://www.toprecipesource.com where you can upload your favorites to share with others. Keep up your great flow of information?.
