Not smoking related so posting here. First time making pot stickers

[motolife313-2]

Got the boneless skinless chicken breast on sale for 1.50$ a pound. Got 20 pounds and grinded once on 3/8 plate. First time making the pot stickers. Came out pretty good. I think I’ll be using pork next time

 

[Brokenhandle]

I'd sure eat them! Since I've never had them... what is the difference from a potsticker to a perogie?

Ryan

 

[SMOKEOCD]

I'd sure eat them! Since I've never had them... what is the difference from a potsticker to a perogie?

Ryan

Country of origin and filling.
Pierogi dough is softer, fillings differ, condiments are different, I’ll take a plate of either and enjoy it thoroughly.
Also, I fry pot stickers in sesame oil to brown (crisp) one side and steam it with the lid on at the end. Pierogi I just pan fry in butter to brown it a bit.

 

[nlife]

I really like potstickers, but I've found that I don't have the patience to make proper ones that are nicely folded. I've since taken to simply spreading a dollop of the filling on the dough and frying it on both sides. Or spreading it on half and folding it mini-taco style before fying on both sides.

 

[okie sawbones]

Grab one of these tools off of Amazon. Sure makes it easier.

 

[motolife313-2]

Those look good. U don’t lose too much meat doing that way

 

[pc farmer]

Looks great to me.

 

[bauchjw]

Nice! I can crush potstickers, I’ve never tried to make them before. Yours look incredible.

 

[BrianGSDTexoma]

Man I would tear those up! Great cook.

 

[zwiller]

NICE! I make "potsticker meatballs" with leftover pork grind. Easy and tasty but still dialing in. Strangely, the key is cabbage. Originally thought it was green onion. I use bagged slaw mix.

 

[okie sawbones]

For all of you who like potstickers, here is my favorite recipe that I have made for years. I hope moto doesn't mind me posting.

Potstickers

½ head Napa cabbage
4 tsps. salt
4 green onions
2 cloves garlic, pressed
1 Tbs. minced ginger
1 lb. ground pork
3 Tbs. soy sauce
4 tsps. rice wine
4 tsps. rice vinegar
2 tsps. sesame oil
1 mango, chopped
2 Tbs. corn starch
Gyoza wrappers
Corn Starch paste

Process cabbage and onions until well shredded. Mix well with the salt and let it stand for 10 minutes. Rinse and then wring out with hands.

Combine the pork, cabbage, green onion, ginger, and garlic in a bowl. Add the soy sauce, rice wine, rice vinegar, and sesame oil and mix well.

Add the chopped mango and corn starch and mix well.

Add the mixture to the middle of the Gyoza wrapper, rim with cornstarch paste, then make the dumpling.