I love potstickers, we always order them when we go to our favorite Chinese restaurant (Hunan Pearl in Lake Oswego – if anyone cares to ask). I had just cooked up the last ones from the previous batch I made and froze and though I have some commercial ones from Costco in the freezer, I have yet to find a brand I like as much as my own. Luckily, I had anticipated making them and had the raw ingredients on hand. My husband doesn’t eat pork so I use ground turkey, it’s a great pretender when trying to replace pork (plain ole ground turkey, not ground turkey breast, it’s too dry and has a very distinctive taste). I also have diabetic issues and try to steer away from white flour so I used a mixture of AP unbleached white with King Arthur Whole Wheat White flour (very finely milled so it’s a pretty good substitute for regular white flour) at a ratio of about 3/4 whole wheat to white. I like to make my own wrappers, I do not like the commercial wonton/dumpling skins and there is an art to making the dough. I found a great tutorial online at Steamy Kitchen Cooking Shortcuts. For the filling I used the ground meat, minced Nappa cabbage, chopped water chestnuts, scallions, grated ginger and a bit of toasted sesame oil and soy sauce, and as an afterthought, threw in a bit of a dried tangerine peel/Szechwan peppercorn salt mix I make up myself. We had some with dinner last night – YUM!!! The rest are in the freezer in zip lock bags.
I just hope that this doesn’t follow a precedent set about ten years ago in another record breaking snowstorm where I had just made five dozen potstickers to freeze the day before we lost our power in the storm. We were without power for 6 days and our generator was not working. Authorities tell you to keep at least several days worth of non-perishable food for emergencies – which we do, but we never touched it. After the first couple of days eating whatever we didn’t want to go bad from the refrigerator food we put outside in the snow (it was colder out there than in the fridge) our daily meals consisted of deciding what had thawed out enough that it needed to be eaten NOW and we had nothing but potstickers for dinner that night. By the second night, they had thawed out – probably perfectly safe but they had congealed into one big mass of dough with little meatballs. It hurt more to throw those away than the expensive roast that had to go into the trash; the roast may have cost more but didn’t take hours to make.