There’s been a lot happening behind the scenes in my life lately, and without divulging too much just yet, I’m hoping that soon I’ll be experiencing a big shift in life and heading down a new and exciting path! But until I’m sure, it’s all hush hush!
Now, onto Tuesday and these crazy-good potstickers. I had a meeting in the city in the morning, and had to get on/off the train at Town Hall station for it. On my way back, CitiSuper caught my eye. It’s a big Asian grocery store, filled with all kinds of fresh/frozen/packaged from all around Asia. I had to have a “little look.” And by little look, I meant that I came out with two bags full of stuff. Standard!
It was much bigger than I expected! It had aisles and fridges full of food, and they even cute homewares in some of the aisles. It was probably a good thing that I had to walk home from the station, otherwise I would probably have bought much more! I spent about $26 there and came home with 2 packs of organic tempeh, shiitake mushrooms, brown rice macaroni, 2 big packs of brown rice vermicelli noodles, gow gee wrappers and Paldo kimchi (our favourite brand). I also nabbed a bunch of choy sum on the way home from our local Asian grocers for $1.1o. It was a day for bargains!
I’ve been looking for organic tempeh everywhere, and it’s been near impossible to find around my local area. I was so glad I found it that I bought two packs! Upon tasting it, my first thought was, “why the hell didn’t I buy 5 packs of these?” Tempeh is made from smushed together soy beans and is really high in protein, much like tofu. Unlike tofu however, it’s minimally processed and has a slightly nutty flavour and texture.
I usually have it pan fried it in a little oil with some soy sauce and veggies! I’m thinking of making that for dinner tonight, actually. On Tuesday though, I had a big craving for potstickers and so I decided to get creative and put it in potstickers instead!
I also added in the shiitake mushrooms I bought, plus some red cabbage, shallots, garlic and ginger and sauteed it all in a pan with some soy sauce and oyster sauce. (If you wanted to make this completely veggo/vegan, hoisin sauce is a great substitute for the oyster sauce!)
Then I let it cool down completely before I filled the wrappers. This is the part that probably seems quite daunting to some people, but I promise you that it’s not hard at all! A little time consuming, yes. But not hard!
Just get your gow gee wrapper and put a tablespoon of filling in the middle of the wrapper. You don’t want much more than that, otherwise it will be hard to wrap up.
Have a little bowl of water handy, and just dip your finger in it and run it along the outside edge of the wrapper (around the filling, basically), then fold the edges together and gently press down to seal. If you want to get really fancy (which I tried to be), you can crimp the edges or press them into a wavy design. It’s really up to you how you want to do it!
You can choose to make all thirty, or you can make just enough for you to eat and freeze the filling and make more another day. I chose to make them all, of course. Because I just can’t stress to you how much I love eating these little guys. I actually moved my potsticker making station out to the coffee table, and made them while I was watching M*A*S*H with Jared. Before I knew it, they were all made! Also, if you’re going to be making all of them, just keep the ones that are wrapped under a damp kitchen cloth or paper towel while you’re making the rest. It keeps the pastry from drying out!
To cook them, just a little oil in a pan, lay the potstickers down on one side and cook for a minute this way. Then add in some water. The amount will depend on the size of the pan. For a small pan, 1/4 cup of water is enough. Because my pan was so big, I used 1/3 cup. After you add the water, place a lid on the pan and let it steam for 5 minutes. You’ll know they’re ready when the pastry goes a little translucent and one side is golden and crunchy. I love making meat free potstickers, because you don’t have to check to see if the meat has cooked through or anything, and it takes less time to cook too!
I served some up for dinner with brown rice and stir fried choy sum, and set aside the rest for our lunches on Wednesday. If I’m going to be honest with you, I could’ve happily eaten all 30 to myself in one sitting. But Jared would never have allowed that. It would’ve been a fight to the death over who got them all, I’m sure of it!
If you would a sauce to dip them in, fresh chilli and some soy sauce (I use gluten free kikkoman soy sauce) make a super easy dipping sauce. I love catching the chilli slices in my potsticker!
I hope this has persuaded you to make your own potstickers. It’s worth it, I promise!
- 100g organic tempeh, diced*
- 100g shiitake mushrooms, diced
- 2 cups of shredded/thinly sliced red cabbage
- 1 shallot, thinly sliced
- 1 clove of garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce**
- 1 packet of 30 gow gee wrappers
- Olive oil for cooking
- Heat a tablespoon of oil in a pan and add all of the ingredients, except for the gow gee wrappers.
- Sauté for 3-4 minutes, until golden and cabbage has softened.
- Set aside to cool for at least 10-15 minutes.
- Set up your wrapping station. Have a plate ready to wrap the gow gee on, another plate to put the finished ones on, a small bowl filled with water and a dampened clean kitchen cloth or paper towel.
- Place a gow gee wrapper on the plate and add a tablespoon of the cooled filling in the middle.
- Dip your finger in the bowl of water and run it along the edge of the gow gee wrapper.
- Fold up the edges and press gently to seal it into a half circle shaped potsticker. You can crimp the edges or press into waves if you like, it is completely up to you!
- Repeat until all filling and wrappers are used up. Make sure you cover the potstickers you have made with the damp cloth while you're making the rest. This stops the potstickers from drying out.
- Heat a tablespoon of oil in a pan and place as many potstickers in as you can, laying them one on side and leave them to cook for a minute.
- Add 1/4 cup of water (if you have a large pan, you might need 1/3 cup) to the pan and pop a lid on.
- Leave to steam for 5 minutes. You will know it's ready when the pastry is translucent and one side is golden and crunchy.
- Repeat the last 3 steps until all potstickers are cooked.
- * If you can't find tempeh, feel free to replace with tofu.
- ** If you would like to make this a completely vegetarian/vegan dish, use hoisin sauce instead of oyster sauce.