Ecectic Food: Potstickers

The great thing about potstickers is how versatile they are!  The recipe provided calls for pork, tofu, mushrooms, and spinach, but you can use pretty much anything you think would taste good.  (This is also an excellent way to use up vegetables before they go bad.)

Potstickers


Ingredients:
1 package dumpling wrappers
1 porkchop, de-boned and finely minced
4 ounces firm tofu, diced
3 large portobello mushrooms, finely minced
4 cups spinach, finely chopped
2 tablespoons Korean teriyaki sauce
1/2 tablespoon sweet chili sauce
Shallow dish of water
Vegetable oil
Glass of water

Directions:
1.  Finely chop everything.  If you have a dicer or food procesor, this step is easy!  If not, be prepared to spend a long time chopping everything itty-bitty.
2.  Put everything but the dumpling wrappers and water into a mixing bowl.  Stir together until evenly mixed.
3.  Place one dumpling wrapper on a plate with one corner pointing towards you.  Place a little less than one tablespoon of filling in the middle of the dumpling wrapper.  Dip your finger in the bowl of water and use it to wet the edges of the dumpling wrapper.  Fold the bottom half of the dumpling wrapper up into a triangle, and use your fingers to seal the edges.
4.  Repeat untilyou run out offilling or dumpling wrappers.  Keep coveredwith a paper towel or damp cloth sothey don't ddry out!
5.  Put a good amount of oil in a large skillet.  Heat over medium-high heat until oil is warm (I usually sprinkle a tiny amount of water on top of the oil.  If it sizzles, it's warm!).  Place your dumplings in the pan and cook until they stick to the bottom (about 5-7 minutes).
6.  Take a glass of water and pour in enough to barely coer the bottom of your pan.  Cover with a lid and steam about 3 minutes, or until potstickers are unstuck from pot.
7.  Remove and let cool.  Serve with sweet chili sauce, soy sauce, or anything you like!

Vegan/Vegetarian Version;
Omit pork.