When I think of potstickers, I think of an appetizer that quickly becomes a meal after you've eaten so many of them. I also think of versatility; there is almost no end to the combination of flavours you can choose for your filling.
Pork is of course an old time favourite, but when I'm in the mood for a vegetarian option, I like to fill my potstickers with earthy sweet potato and smooth cream cheese. I can't get over the crispy (and slightly chewy) outside and the creamy flavourful filling on the inside.
The sweetness of the sweet potato matches really well with the sweet (with a little bite) red onion, mildly salty plain cream cheese and fresh chives. The chives can be described as tasting like a mild onion with a hint of garlic.
So delicious. It's hard to eat just one.
All the ingredients! Amounts listed in the "Ingredients" list below.
The sweet potato is roasted with red onions (added halfway through) at 425 degrees F for 25 minutes. Then mashed up and mixed with the other ingredients.
A small spoonful of filling is placed in each dumpling wrapper and sealed in half with water. The dumplings are then pan-fried, steamed, and pan-fried again until done.
The assembly is easy-peasy. Although it takes a little bit of time if you are making them by yourself, it's definitely worth it. I got a little help from my husband so it went pretty quickly.
For this recipe, I decided to simply fold the dumpling wrapper in half and seal it with a little water. I wanted to make the folding process easy since Scott was helping me and he's the first to admit that fancy folding is not his strong suit; he's definitely someone who would benefit from a dumpling press. This process also goes a lot faster than pleating the edges to form a more classic crescent shape potsticker shape.
There are many ways to fry and steam the potstickers/dumplings to get the crispy exterior while making sure that wrappers are cooked through.
I like to use a large frying pan and follow the fry, steam, fry method, which involves pan-frying the potstickers in a small amount of oil, then adding water to the pan in order to steam the dumplings, and waiting until the water evaporated to finish off a quick fry giving the outsides a crispy texture.
An alternative approach uses a frying pan and steamer. You pan-fry the potstickers for a few minutes to make them crispy, then finish them off in the steam. One advantage of this method is that it can result in less splattering since the oil and water are not being mixed in the same pan.
There is some double tasking going on, but I found that by the time I am finished frying the dumplings, the ones in the steamer are ready to be removed and ready to eat.
Check out my "Notes" in the recipe down below for a more detailed description on the alternative method to cook the potstickers and go for the method that you like the most.
Top it off with fresh chives and more diced red onions and serve it with sour cream for dipping! Enjoy the recipe!