Potstickers are one of the major foods eaten during the Chinese New Year and year-round in the northern provinces. I have to admit, I don’t understand why we cannot eat potstickers in my house every single day. Gosh they are so moreish.

Potstickers are easier to make than you might think and taste way better than your favorite restaurant! The best part is that you can eat as many as you like, well with consequences of course. I have no limits when it comes to potstickers, I just cannot stop..The filling possibilities for potstickers are endless. My favorite will always be pork, lime, ginger and garlic, but after this weekend we have a new kid on the block. Lightly smoked trout, ginger, soy, garlic and coriander. Oh dear, it was too delicious. I think I ate 20 all by myself.

I like to use the steam-fry method to cook the dumplings. They are made with round wrappers called dumpling skins. Some people prefer to deep-fry them, but to me the steam-fry method is the best. This way you have the crispy bottom and the soft upper and the juicy filling. Traditionally the filling is pork and cabbage. This is the method I prefer. It obviously is healthier, but to me it also give me a better taste of the filling.

Some Potstickers are pleated to seal in the filling but it can be tricky and intimidating. Fancy pleats aren’t necessary, you can just fold them in half and then crimp the edges.

Potstickers

makes 50 ( this is enough for our family of 4)

Ingredients

50 round wrappers (dumpling skins)

water

For the filling

300 g smoked trout – finely chopped

3 spring onions – finely chopped

2 cm piece ginger – peeled and grated

2 cloves garlic – peeled and grated

1 green chili – finely chopped

1 T light soy

2 t sesame oil

2 – 3 T finely chopped coriander

Method

Make the filling first. Mix all the ingredients, except the wrappers in a bowl (no cooking involved at all). Take one wrapper in the palm of your hand and with your finger, wet the edge of half the wrapper with water. Place a teaspoon of filling in the middle and fold in half. Crimp the edges or try your hand at making the beautiful folds. Continue with all the wrappers.

Next make the dipping sauce

250 ml soy

1-2 T honey

1 red chili

juice and zest of 1 lime

2 t sesame oil

Mix all the ingredients and pour into small cups to serve with potstickers

Finally the potstickers

Heat a big pan with a lid on the stove. Add a little oil to the pan and make sure the whole bottom of the pan is coated. Pack as many potstickers as you can manage into the pan and fry on medium heat until the bottoms of the potstickers have a golden color. Add ½ cup of water to the pan and immediately close the lid of the pan. Cook until the water has evaporated and fry for a little longer – you will see there is some stickiness happening in the pan. That’s what you want. Serve immediately with the dipping sauce.

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