Golden Potstickers Recipe
Potstickers - For my flight to London, I made the filling with lots of caramelized shallots & pureed yellow split peas then pan-fried them until the bottoms were crisp and golden. They freeze like beautifully, perfect for quick dumpling-centric meals later on.
I'm writing this post from 35,000 feet. We're rocketing through the clouds at 550 m.p.h, the wilds of Canada are below me, and I'm wedged into my seat on a nine hour flight. London is the destination, my hit list is long, and I've got some good stuff to eat tucked under my seat right now. I was on a bit of a dumpling bender leading up to my departure. In part, because I knew I wanted to pack a luck box full of them for the marathon flight.
Let me start off by saying, these aren't traditional in any way. I've simply cobbled favorite aspects of different dumplings I've loved, in the past, into this version. Caramelized shallots (or onions) and pureed yellow split peas make the filling. They somewhat resemble momos in shape. And I tend to serve them nestled deep into a bed of arugula (when I'm not on a plane) in an attempt to get some greens in the mix.
I'd argue, these dumplings are the distant (west coast?) cousin of these. My favorite dumplings ever. Today's recipe, my friends, is the slacker's version. I didn't make the wrappers from scratch. I use the folding style that comes most natural to me (basically, crimp & pinch), I use yellow split peas because I always have them on hand. And, because I love the golden, crisped footprint you get with the potsticker cooking method (instead of steaming) that's how it goes down. So here we are.
Just so you know - there are a couple simple components at play here. You make a scallion oil, to drizzle. There's a chile-spiked, salty sweet dipping sauce, and then the dumplings. Before cooking my airplane potstickers, I cooked a plate for Wayne to take to a birthday picnic the other day. Up above you can see what that looked like - served over a bed of arugula, sprinkled with toasted sesame seeds, drizzled with the sauces. Easy finger food.
I know a number of you were curious about my carry-on packing. Here's a shot of everything going with me (sort of hard to see though). As well as a beautiful shot from the sky. Just after take-off our pilot banked north, then east, through the Golden Gate. We flew directly over San Francisco, and if you look, you can see the big darkened square mid-right - Golden Gate Park. And the dark patch at the bottom - the Presidio. It was a real treat and a spectacular way to start the trip. xo -h
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Golden Potstickers
I use yellow split peas here, but you can swap in green split peas, mung beans, or lentils if you like. They won't have a gold filling, but...You can also steam cook these, or poach them in a thin broth.
1/2 cup sunflower oil
8 green onions / scallions, white and green parts, thinly sliced1 small serrano chiles, thinly sliced, or to taste
1 1/2 tablespoons sugar
1/4 cup / 60 ml soy sauce
1/4 cup / 60 ml water4 tablespoons sunflower oil, plus more for pan-frying
1/2 cup chopped shallots (4 medium)
1/2 teaspoon fine grain sea salt, or to taste2 cups / 11 oz / 310 g cooked yellow split peas, ideally at room temperature, then process in a food processor until uniform and fluffy
1 package round potsticker wrappers
Start by making a scallion oil. Heat the oil in a small skillet or saucepan over medium-high heat. When hot, add the onions and stir well. When they soften, after about 30 seconds, remove from the heat. Set aside. Note: You can refrigerate this for later use, but bring to room temperature before using.
Make a dipping sauce by sprinkling the chiles with sugar. Chop and smash a bit with a knife. Place in a jar or small bowl, add the soy sauce and water, and stir to combine. Taste and adjust to your liking - more sugar, water, etc.
To make the filling, in a large skillet, fry the shallots in the sunflower oil over medium heat until golden brown, 5 minutes or so. Sprinkle with salt, and stir in the yellow split pea meal. You want to stir until the shallots are evenly distributed. And you want the filling to hold together if you pinch a bit between your fingers. If it's too dry, work in water a small splash at a time. Now give it a taste - you should want to eat it straight, if not tweak with more salt until you do.
Now, fill and shape the dumplings. Very lightly dust your counter top with a bit of flour. Place 12 wrappers on the floured countertop, and add a small dollop of filling just off-center of each dumpling. Run a wet finger around the rim of each wrapper, press the edges together well, and try to avoid trapping air bubbles in the dumplings if you can. Crimp each dumpling, and gently press it down against the counter to give it a flat base, so it sits upright. This base is also what gets brown and crunchy - one of the things you're after. Repeat until you run out of wrappers or filling. Place the dumplings seam side up on a well-floured plate or baking sheet. The extra flour that sticks to the base gives extra crunch.
At this point you can freeze any dumplings you know you aren't going to cook.
To cook the dumplings, heat another scant tablespoon of oil in a large skillet over medium-high heat. Arrange dumplings in the pan, seam side up, with a sliver of space between each (so they don't stick together). Pan-fry until the bottoms are golden, a few minutes. With a large lid in one hand, carefully and quickly add 1/3 cup / 80 ml water to the pan, immediately cover, and cook the dumplings for a few minutes, or until the water is nearly evaporated. Uncover and finish cooking until all the water is gone - another minute or so. Dial back the heat if the bottoms are getting too dark. Cook in batches, and serve drizzled with the scallion oil and spicy soy sauce.
Makes a big platter of dumplings.
Prep time: 60 minutes - Cook time: 10 minutes
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Comments
Thank you so much for sharing this recipe. I tweaked it a bit and thoroughly enjoyed the pot stickers. As a Kiwi Asian I have always struggled with perfecting my Asian dishes and must say your flouring tip solved the age old mystery of why pot stickers are always crusty on the outside!
I just made these (and ate more than I should have). They are incredible. Well done, Heidi!
I made these and served them on a bed of wilted tat soi with the dipping sauce. I didn’t make the scallion oil but they were amazing without it! They got rave reviews from my husband and mother in law. We ate these alongside your Okonomiyaki Japanese pizza and a brothy miso soup. Delicious. Thank you for the wonderful recipes!
Thanks for sharing the great recipe. My husband does love them.
Just made these for dinner, they were fantastic!
My 7 year old son helped form the dumplings. He did comment they did not look exactly like yours,
but they came close. He loved them and to my great surprise so did my husband! He though the consistency was like a pierogi.
Thanks for the great recipe!
Hi Heidi! I made your Potstickers for my Asian-themed supper club tonight. They turned out perfectly. See a picture here! http://www.facebook.com/pages/Sunday-Soup Thanks as always for the inspiration!
I am a long time reader of your blog but I don’t think I have ever commented before although I routinely use several of your recipes and always enjoy your posts. My bf and I fixed these last night and they were absolutely wonderful! Almost as wonderful as the text message exchange as he procured ingredients for them at the store:
What are scallions?
Green onions.
What the bleep are shallots then?
Sort of 1/2 way between onions and garlic.
Where the BLEEP are the wonton wrappers??? (I know all the main stores in town carry those but I’ve never seen pot sticker wrappers)
In the produce section.
Of course because they are definitely a fruit and/or vegetable.
But these were wonderful enough to make up for his aggravation, poor thing 🙂
I also think these sound great & since I’m following the GenoType diet & quinoa is a “superfood” for m y type – this recipe comes @ perfect time 🙂 I would also like to know where to procure the collapsable container U speak of using – seems great for international or travel or a day commute! I can’t wait to buy one of your cookbooks!!! Thanks much for all the great recipes on the site, LindaB
Yum!!! I used this recipe as an inspiration for camping food for this weekend. I ended up visiting a new Vietnamese grocery store in Chicago that I’m now in love with and bought won ton wrappers as well as rice spring roll wrappers. I’ll definitely try your filling out soon, but for this one, I used what I had left over from the fresh spring rolls–carrots, cabbage, tofu, noodles and tatsoi–and added some TVP. I cooked them as you mentioned above.
I may try swapping in some Indian flavors with the yellow split peas sometime and serving them in an Indian sambar. Thanks!
I just made these and they were so tasty! I substituted red lentils (that’s what was in the cabinet), and they actually turned out yellow! Thanks for the great recipe! Looking forward to more. 🙂
These look and I’m sure taste, lovely. It’s been far too long for dumplings in our house. We like to mix tofu, mock duck, or others with napa and carrots, a bit more “traditional”, but I love the use of split peas!
My husband would LOVE these. Me too of course. Though I’m surprised you used regular sugar. Honey might work instead?
HS: Yep! I think I was out of honey, and used brown/natural cane sugar.
Oh my goodness, I made these the other day and they were SOOO GOOD! I didn’t even get to make the dipping sauce because I couldn’t stop eating them for long enough to put it together! (And they don’t need it!) What a fabulous result out of such banal ingredients! I even made my own wrappers from scratch and they were surprisingly easy! I used this video (http://www.epicurious.com/video/holidays/holidays-chinese-new-year/1915458790)… but bumped up the recipe a bit to 1/2C water + 1C flour. I had a bit of filling leftover, so I’ll bump it up a bit more when I make it again. Not that the extra filling was a problem – I happily ate it plain 🙂
Thank you Heidi!
These look and sound AMAZING… I’m salivating and imagining the tastes and smells… yum… I do have a question though, which brand of potstickers do you use. My local grocery store only carries one brand and they are not vegan… they contain egg. Would love to find some skins that are vegan! Thanks for sharing!
I love the ‘potsticker’ idea as opposed to steaming- I’ve never heard of this before…also, it’s a pretty ideal alternative to plane food! i always end up buying a family size bag of Maltesers on long flights, promising myself they’ll last the next few days, and polishing them all off within the hour…not cool. xxx
I’m on a diet to lower my cholesterol – long story – but I think these might actually be ok! As long as I’m careful to watch all of the fat and salt in the recipe of course. Thanks for such great ideas and enjoy your time away 🙂
http://www.thecholesterolscoop.com/diet-lower-cholesterol.php
Delicious. Certainly worth a try.
Have you ever heard of Tibetan Momos….just another name for them ;). I’ve made them from scratch(dough and filling) and just to add a bit of ambiance I’ve even cooked them outdoors: bonfire / big iron pot with self made willow tree woven steamer… Cooking outdoors is the ULTIMATE way to cook…highly recommend it! =) Thanks for recreating fond memories of making momos!
Looks and sounds delicious – how tedious is it to make the wonton from scratch, too?
These are absolutely delicious. We made them on Friday and are now making them again for Sunday dinner to use up the rest of the wonton wrappers (but mostly because I just really really want more of them). I used brown lentils because we had some on-hand and they worked great. We used two serranos instead of one because we like the heat, and used a mortar and pestle to grind them into the sugar, which worked splendidly. We’ll be making this over and over again.
Heidi, the filling is delicious! I’m frying up a batch as I type.
Say, what do you suggest if the filling is too loose/runny? I used red lentils, which cooked up golden-colored, but wondered if they were too water-logged before I pulsed them, then added them in? (I prepped the lentils yesterday.)
These look picture perfect. Curious about why you used sunflower to cook them.
Your dumplings look great, I really do love dumplings. Flying over San Francisco is always lovely. I remember it at day and night, it’s unbelievable how good you can see everything. And the good thing is that you get it for free once you are in the plane.
mm, dumplings sound great at this time of year! i’ve never cooked them before, so look forward to the challenge..
great photo from the plane! Enjoy your visit! london is getting pretty cold now..
Katie x
You should try St John while you’re in London. Truly amazing British cuisine!
Wow! These are good! My one year old gobbled them up, as did the rest of us.
I had to make a few substitutions, given that I’m in a small town and didn’t want to drive 45 minutes to the nearest Asian/Indian grocer. I used green split peas and square wonton wrappers.
In case anyone is curious about how much this makes, I got 3 1/2 dozen potstickers.
I’ve been loving your site and your blog for a couple of years now. I recommend it at every possibility. I’m a psychotherapist in Boulder, Colorado and just added you to my blogroll (the first site i’ve added!). I’m excited to share your love for nutrition and healthy cooking with my clients here in Colorado.
-Chappell
Love the packaging link. The neatness of the packing in small units and the perfection of the dumplings!! Just made me smile and want to cook if not to pack!
Thanks! Just about any photo of the City is a treat. For luggage, have you checked out http://www.redoxx.com? I’ve searched a long time and I think their stuff is great.
Yummy, yummy. Can’t wait to try making this myself.
I love the idea of putting these in salad, they look SO delicious! Your pictures always inspire me to try and make your recipes because they look so appetizing!
Oh Heidi, welcome to London! I moved here in May (originally from northern Italy) to attend Leiths School of Food and Wine for a year. I hope you enjoy all the food treasures London has to offer. Definitely go to the different markets (borough market is quite famous, but I love the (smaller) farmers markets on the weekends!), Ottolenghi and NOPI (which I am sure you will be going to) and La Fromagerie (you can combine that with the Farmers Market right next to it on Sunday. Marylebone is a really nice area to walk around in.
You know, I was in San Francisco for the first time just three weeks ago and I hit up many of your recommendations (thank you for a wonderful dinner at Nopi, and in fact those dumplings at The Slanted Door!!). I also went to the Marin Farmers Market – which is truly, truly an amazing market.
So thank you for that, and this recipe, and enjoy your time in London!
(And I’ve got my fingers crossed that I magically bump into you to say hi! ;))
wow these are the cutest things ever!! you make it look so easy 🙂
You make this look so simple and they sound delicious. Once I have it down, there is no limit to how you can fill these delightful looking guys!
I so would love to go to London with those pot stickers under my seat…
sigh…
I frequently order potstickers and never thought to make them at home! The scallion oil sounds divine. I cannot wait to try them!
I too would love to know how you got food past TSA and took it out on the plane without anyone commenting! 🙂 I was too scared to try on my last trip to Europe and wound up eating the curry served on the plane. I flew Air India, so it was actually pretty good curry.. 😉
YUM! Love potstickers. My mom always cooks batches of these yummy dish. However she always made fillings with ground meat and mushrooms. I will ask her to cook this recipe. It look really delicious.
These look delicious!
Heidi,
make sure you visit Farmer’s Market on Sunday at the back of Waitrose on Marylebone High Street, W1.find a guy who sells tomatoes- he has got those amazing oak smoked sundried tomatoes which I’m sure you will appreciate. It’s divine.
Also, go to Waitrose and buy Umami paste if you haven’t tried it before! Can’t wait to read about your London Journeys!
x
Ewa
I’m so excited to try these. I’m on a perpetual dumpling bender 😉 I’ve made vegetarian dumplings at home before but they’ve always turned out a bit bland, despite using pungent ingredients – garlic, chili, ginger, onions etc.
VERY excited to give these a go and see if I have more success! Thanks 🙂 Love your site.
This look absolutely divine went out and bought the dumpling wraps and am going to try tomorrow I have tried several of your recipes and have been very impressed with all.
…and then she notices your recipes are vegetarian – apologies I didn’t pick up on this before! Maybe black pudding and haggis CAN be missed then!
HS: No worries Cari – I certainly appreciate your enthusiasm 🙂
Sounds yummy! And with a sweet chili dipping sauce you’ll fit right in here in London 😉 Hope you have a great time and a good food journey too! Have you had black pudding or haggis before? Not to be missed! x
Dear Heidi, I am also in London studying for a postgraduate degree. Where are you staying? Can we perhaps meet?
safe travels, heidi. my mung beans are crying out for these dumplings. thank u!
Fantastic post Heidi. I’m going out straightaway to buy Andrea’s book – I know they have it in the Foreign Languages bookstore here in Beijing. I was holding out till my cooking gear arrives with my shipment, but nope, can’t wait any longer. And my local market sells fresh wrappers….. so a dumpling night for us. Great!
BTW the dumplings here are AMAZING! I’ve eaten in one very quirky but very traditional restaurant which uses vegetable juices to make orange, purple and dark green wrappers, and the range of fillings is outstanding. As soon as my cooking kit arrives, I’m planning to start experimenting.
Have a great time in London!
Heidi,
Hope you have a wonderful time in my hometown. We look forward to hearing where you visited – not sure of your itinerary, but if you want the finest food in London, Marcus Wareing at the Berkeley Hotel is the finest modern British food you will come across – their set lunch is a bargain for the quality. The Sunday Farmer’s Market behind Waitrose in Marylebone High Street is a sweet little find and a delicious brunch on that street at Providores is fantastic. A Tuscan marvel is Caldesi in Marylebone Lane. There are some fantastic gastropubs – Thomas Cubitt (Victoria), Queen’s Head and Artichoke (Regent’s Park), The Salt House (St John’s Wood – off the Abbey Road). Hope you have a lovely foodie time and enjoy your posts!
wow this dish is so amazing..i just love it
I’m on the lookout for some good luggage and since you travel a fair amount, I’m curious as to what you’d recommend. I’m looking for a well-constructed carryon luggage as well as a suitcase.
I love pan fried dumplings as well. This recipes sounds great!
HS: Hi Malvo. I like the Samsonite Black Label Pro-Dlx. I have the 21-inch carry-on, and a larger version (the garment spinner). They’ve served me well.
These look absolutely delicious! I love making pot stickers, but I always make them the same way…nice to change it up. Thanks and have a GREAT trip!
love the idea of a pinch-purse type closure. so much less pressure than a proper half-moon.
separately, the photos are always stunning, but these, in particular, are something special. the black-and-white tones, done in color, are a simple, stark study in form, volume and line. a work of art, heidi. just lovely.
have a wonderful trip.
I love how simple these are, it’s one of the things I love about your recipes. I’ve been making your white beans and cabbage a lot lately too, it’s so good and yet so simple.
I hope you have a great time in London.xx
Oh my, those look AMAZING. I’ll have to make those for my roommates sometime!
If you want a nearby city escape come down to Tablehurst Farm in Sussex, a beautiful biodynamic farm with an award winning butchery and pie shop that does BBQ’s every Saturday (with vegetarian great options!) and neighbor Plawhatch Farm, also biodynamic, that has a great dairy with the best raw milk I’ve ever tasted!
I’ve always been scared to make dumplings like this, but they look so pretty.
And great view from the aeroplane. We don’t have our (UK) roads layed out like you do in the US, but I’ve seen great views of Liverpool from aeroplanes.
What an elegant version of one of the most wonderful foods on earth… lovely potstickers! And gorgeous photos, to boot.
Bon voyage!
Heidi — No apologies for using legumes as a dumpling stuffing! Fried shallots and mung beans are a standard Vietnamese dumpling filling. We often use a sticky rice flour dough and poach or steam them. Terrific job.
HS: I remember making the wrappers with you at Aaron’s 🙂 We’ll have to make a go at it again sometime. I clearly need more practice on that front.
HOW do you get food through security????
HS: I’ll include a few pics in the next post – but I just pack it in a little container. No/minimal liquid(s)
These sound wonderful! Interestingly enough, I just made squash filled ravioli and I also have an upcoming flight…
Thank you for the wonderful idea and Bon Voyage!
You’re always so inspiring. Some of us would just pack a sandwich but you make potstickers!
We went to London and Paris this summer. Such a lovely combination.
When you get to Paris, go to La Grande Épicerie de Paris. Maybe you know it already. It’s gorgeous. There’s a full aisle of sugar shapes (not just cubes), containers of fresh edible flowers in the refrigerated section, prepared food, fresh fruits and vegetables…and just about anything else you can think of.
These look absolutely amazing. I love the idea of filling them with lentils. Have a great trip, Heidi!
Excellent!! I’ve been looking for a good vegetarian pot sticker recipe :), thanks! Miriam@Meatless Meals For Meat Eaters
Dumplings always remind me of New Years Eve because that’s when a Chinese relative of mine always makes them with her family. When we are visiting we get to hepf fold and eat the gazillions of potstickers she produces. YUM!
Since becoming a vegetarian, though, I have only been folding the potstickers. This looks like a wonderful vegetarain recipe to satisfy my dumpling needs : )
is there a post about how to cook the yellow split peas? And do you mean to start with two cup of raw split peas, or finish with two cups of cooked split peas? I’m assuming the latter, but are there suggestions about particular spices to cook the peas with?
Dear Heidi,
may I suggest to go and visit Borough Market in London and have a fantastic cup of coffee (among other yummy things there) at the Monmouth Cafe? Also, visiting Moro restaurant run by the epic couple Sam&Sam is something I’d reccomend tremendously. Their cookbooks are personal favourites along with your lovely writings 🙂 Enjoy the city and have fun!
HS: Done! Done! And we went next door from Moro to Morito – such good food.
Please let us know what’s on your list in London. I live there and would love to know what you are seeing. Have fun – the weather is crisp and gorgeous right now.
Oh wow! Those look AMAZING!
These look SO delicious! Gorgeous photos, as always. And I love the name you gave them… Enjoy your trip!
Looking forward to hearing about your trip! I’m heading to London in two weeks.
I agree with “that girl”. I really want your secret for brining non-prepackaged food on a plane in a carry-on bag! I am traveling to Virginia tomorrow and would love to be able to do this.
HS: I’ll post some pictures! Probably not in time for your trip, but maybe helpful for the next trip?
heidi: these look amazing! so delicate and beautiful. and they sound delicious…the filling? genius!
one thing i must know: your purse! what is it and where did you get it? i love.
safe travels!
I NEVER would have considered stuffing with lentils–in Beijing, we always used garlic greens and tofu and such. Thanks for opening up a world of legume opportunities!
-Joanna @ Stoveless
they look and sound AMAZING!
Yellow split peas filling in these type of dumplings sounds very interesting. I was just curious how the taste is like when it’s cooled. Or is it always better to warm it up before serving?
Have a great time in London!
so please tell us how you smuggled homemade food past the TSA without an infant in tow!
You look like a pro packer and so well-organized. Much better than the too much stuff I throw together! Have a great trip!
gorgeous! i grew up making dumplings with my family and miss it.
oops–in rechecking the night photo would the bay bridge be out of sight to the left?
oh well, plan on having fun exploring the city.
thanks for the night view of sf. i am arriving tomorrow and that was a really good locator shot. we are staying near the bay bridge and i see it at the top. looking forward to the farmer’s market in the ferry bldg on sat am.
i checked your fav list and it corresponds with my friends’ recommendations.
i have both your cookbooks and love your blog.
have fun in london–i was there in jan. check out the columbia road flower market.
Can’t wait for the London report. A few recommendations:
– eat at Ottolenghi!
– also try Moro – still as good as ever!
– go to the markets, there is this stall with greek olives and massive lima beans in tomato sauce at most – I forget the name, but they are at Portobello Rd, and Borough Market
– if you are at Portobello Road, walk all the way down to near Ladbroke Grove tube and find Paul Smith – he specializes in vintage cashmere sweaters and leather. He is incredible and his cashmere is perfect for SF winters!
What a great idea to pack potstickers for your flight! I can’t get enough of dumplings. Have a wonderful trip!
Okay. I’ve been sitting on your Super Natural Every Day cookbook for days now and have so loved getting these emails … so finally–these potstickers were the irresistible instigators–I am weighing in with your other fans. I’ve been collecting cookbooks and recipes for years but it has been a very very long time since I’ve found anything truly new and good enough to crow about. Everything I’ve made so far of yours has been superb — I love that you combine healthy (even vegan) cooking with utter deliciousness–never compromising one for the other. And since you write as well as you cook and invent, I’m hooked! I’m a writer who writes about food, but only as a part of the whole repertoire … If I had my druthers, I’d wake up as you in my next life. Thanks, Heidi.
wow looks yum yum yummy-licious! I can’t wait to try these – like THIS weekend!
Have a wonderful trip. I’m going to make these in one of my classes…and of course give you the credit! They are great for a hands-on project…easy, yet sophisticated…and special. Thanks again, Heidi, for inspiration.
I wish you would go a wee bit more to the North of the Brittish Isles and come see us here in Scotland. I’d be happy to point you to various lovely places providing lovely local produce, from Gaellic wine, cheeses to lovely veggies and all matters of honey, jams, curds and chutneys… 😉
Have a nice time 😉
x Eric, MadFrenchman in Lovely Scotland.
Welcome to London Heidi!
I can’t wait to hear where you visit, shop and eat.
way to go Heidi & enjoy your trip. PS, I use a roll and tuck a.k.a. military style , to pack everything and still have room for trinkets on the return trip.
Oh, love potstickers! Delighted to have this recipe.
Mmm these look delicious!
By the way, I tried your quesadilla recipe last night for the first time and it was the absolute BEST thing I have ever eaten in my entire life. I’m definitely stocking up on capers and corn tortillas, so I can make them a million more times! Thanks, Heidi! 🙂
This looks really really heavenly.
I have been trying to find a vegetarian potsticker recipe that actually looks appetizing and this is it! Thanks!
I love the presentation of these potstickers!
Yummy! Love it.
Aww, they’re so CUTE! Dumplings are delicious, and these look especially tasty. Are the wrappers difficult to make from scratch?
I bet you can freeze them too. These sound delicious and I love the yellow split pea addition.
I’m glad these come from pre-made wrappers. So much less intimidating than I thought! Nice to know I could actually make these after a day of working…
These are gorgeous and look so delicious. Can’t wait to give them a try! Hope you have a safe trip!
I love the idea of using beans in the filling of vegetarian dumplings! My family loves making dumplings and this idea will soon be making its way to our table. I usually make the dough from scratch because the whole family (especially my 6 and 9 year old boys) enjoys rolling and filling them.
Have a good trip.
Robin
I love cute finger food, Heidi, and these look great. Thanks for sharing! I admire you so much for actually planning ahead and giving yourself enough time to prepare food for plane rides. When I leave for trips, I’m always rushing around, throwing things into a suitcase at the very last minute. And then I’m stuck eating terrible airport snacks when I get hungry waiting for the flight…so good on you!
Looks like you’re an expert packer too.
these are so beautiful! i love asian food and never make it at home…these sound so simple and turn out so well!
This sounds lovely! These postickers are beautiful.
Oooo, Heidi! Have an awesome time on your trip!
And in the meantime, I’m gonna sit here with my mouth open and wait for those potstickers to pop into my mouth, ‘mkay?
xo!
Oh those are so fun just to look at- I can’t imagine how much better they are to eat! have a great trip!
That is so neat- I love getting those close-to-the-ground shots from planes, but am wary of breaking the ‘electronic devices must be turned to the off position” rule. Great view. And I love the packing pride- isn’t it lovely when everything is so neat and tidy and ready to go?
Crispy golden is the only way to go. Forget steamed; I’m with you all the way.
Beautiful writing and photography. I just love how your writing always pulls me right in. I would love to try these. I’ve never attempted anything like this at home. Hope you have a great time in London! Thanks for sharing. P.S. I’d love to be sitting next to you on an airplane and forgo the usual garbage!
I always end up with a peanut butter and jelly sandwich, some pretzels and carrot sticks when I fly…This seems like a much better choice. They look delicious!
Love everything about these! I like the way you folded them, too- like little purses!
These are gorgeous! No way I could make mine so pretty. Never. Wish I could have this – beats any airplane food!
Wow, beautiful work on the crimping! Coming from an Asian background, I don’t immediately think of a meatless filling for dumplings. Next time I make them I have to try your recipe.
Btw, I’m surprised with all your camera equipment your carry on didn’t go over the weight limit!
These sound delicious and look absolutely wonderful!
Have a good time in London 🙂
No matter what – visit these guys: http://www.mannav.com/
Truly amazing food. And amazing people.
I love the shot of your camera gear and of SF
And your potstickers are PERFECT. Wow. They look so uniformly perfect and almost too good to eat. Almost 🙂
These sound and look delicious! Regardless of whether they are true to the original, I actually like the sound of these better 🙂
This recipe looks so fancy yet easy to make! I can’t wait to try this! The pictures look amazing 🙂
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