I’ve been a bad blogger. I’ve been neglecting the blog and I don’t even have a good reason. I guess I just needed a break from my kitchen and my blog and now hopefully it’s out of my system. I feel like I’m ready to get back in the kitchen and start updating more regularly 🙂

First up are pot stickers I made for dinner one night last week. I’d seen these on an episode of Everyday Food on PBS a while ago and made a mental note to give them a try. For the longest time I wanted to make them but couldn’t find the wonton wrappers in our grocery store. I finally found them (after someone mentioned checking the produce area which is the last place I expected to find them) and was ready to give the recipe a shot! I eliminated the scallions from the filling altogether as those are a bit tough to hide and I didn’t think I could get Shane to eat them. I also used ground ginger instead of fresh ginger because it’s what I had on hand. I had some concerns that the wonton wrappers would be tough to work with, but that just wasn’t the case. These were fun to make and quite tasty! We’ve never had pot stickers before so we don’t have any basis for comparison but I know we liked these enough to make them again!

Pot Stickers
from Everyday Food

For the filling: In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Refrigerate leftover filling up to 2 days.

For the wontons: Work with one wrapper at a time, and keep the rest covered with a damp towel. Spoon one rounded teaspoon of filling in center. With dampened fingers, wet the four edges. To make a triangle, fold wrapper in half over filling, making sure the ends meet and filling is centered; press edges down firmly to seal.

Moisten one tip on long side of triangle. Then bring together both tips on long side, overlapping them slightly; press tips together to seal.

Fold remaining top corner back. Transfer to an oiled plate; cover with a damp towel to keep moist. Repeat with remaining wrappers and filling.

In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat. Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side. Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes. Repeat with remaining tablespoon oil and wontons. Sprinkle pot stickers with scallions, if using, and serve with soy sauce.

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