Thursday, June 23, 2011

Thrifty Thursday...Potstickers

It's Thrifty Thursday .......... Nothing is more thrifty than a potsticker, when you use up what you may have for leftovers. We made these Potstickers in Cooking 101, and yes they are time consuming. I was trying to show the ladies how they could utilize what is left in the fridge, or things you needed to use from the freezer. I have no particular rhyme or reason when making these. Only to keep cost down....

I pick up previously frozen ground pork occasionally for $1.75 for 1.25 pounds. (good deal). And I always have veggies around that can be shredded. All I need to pick up is the Won Ton skins for wrapping and the Teriyaki sauce that I pick up for a $1.

Just start mixing in what ever you have around:

MEAT - (any of the following will do)

Leftover chicken chopped up

Left over beef of any kind shredded or chopped

Ground pork cooked up

Turkey shredded or cooked ground

VEGGIES -(pick a few or all of these)

shredded cabbage, carrots, broccoli, zucchini ,ect.

chopped onion, mushrooms, garlic, or spinach


**Add a little olive oil to a saute pan, add in your veggies

**While cooking it up add in spices such as: pepper, ginger, soy sauce

**Add in the precooked, chopped meat mix, take off heat.

**You may need something to hold this together, at which point I add a little plain yogurt.

Dust a plate or cutting board with cornstarch. Set a rounded teaspoon of filling in center of a wonton skin, pressing lightly so filling forms a narrow band across the middle. Moisten the rim of skin with water. Bring opposite sides together to form a semi circle. Pinch corners together. Make 3 or 4 pleats along the edge to seal. Transfer pot sticker to the prepared plate or cutting board. Repeat for each pot sticker.

Add 2 teaspoons of vegetable oil to a frying pan. Arrange pot stickers in rows, fitting closely together. Increase heat to medium-high and cook until bottoms are golden brown, about 2 minutes.
Watch carefully to prevent burning.

Add 1/3 cup water to each pan and cover immediately. Let steam until skins are translucent, about 3 minutes. Drain and transfer with a slotted spoon to serving dish.

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