Note: I call these potstickers because that’s what most of the recipes were called that I got my inspiration from. I’m sure they’re nothing close to real potstickers. :)
Once upon a time I went to the grocery store. While I was browsing through the manager’s specials, a little package of wonton wrappers jumped out at me. I stuck them in the cart, paid for them, and brought them home.
Then, one dark night, dinner plans suddenly changed. I don’t remember what the original plans were or why they changed, but I needed more food than I had on the menu plan.
After racking my brain to figure out how I could come up with more food out of the leftovers in the fridge, I decided to find a way to use the wonton wrappers.
I had leftover pork loin and a few odds and ends. After reading countless potsticker and wonton recipes on the web, I decided I’d make up my own filling–I didn’t have many of the ingredients that those recipes were calling for.
Turns out they were delicious! I’m sure they’re non-traditional, but really, who cares? They tasted good, filled us up, hid a few veggies, and the menfolk loved them.
- cooked pork loin
- soy sauce
- garlic powder
- wonton wrappers (or wrapper of your choice)
- Pulse pork loin in food processor until finely ground.
- Pulse carrots and onions in food processor until finely ground.
- Mix veggies and meat together.
- Add garlic powder to taste.
- Stir in soy sauce until the mixture is wet and holds together slightly.
- Put a tablespoon of filling in each wonton wrapper, and use a fork to seal the edges.
- Fry in medium-hot oil for 2 minutes or so on each side, or until lightly browned.
- (Or freeze them uncooked. You can pull them straight out of the freezer and pop them into the frying pan.)
- Serve with dipping sauce.
Grind the pork loin in a food processor (I only have a mini one and it worked fine). I used about 3 cups ground meat.
Grind the carrots and onions in the food processor. I added about 1 cup carrots and onions. This amount made some leftovers, which I froze.
Stir in garlic powder and soy sauce until the mixture sticks together. Place one tablespoon in each wonton wrapper.
Seal the wrappers with a fork by pressing around the edges (wet them with a little water).
Freeze for later, or fry in oil until browned on both sides (flip after a minute or two). To me, these are much easier to fry than egg rolls–there are not multiple layers of the wrapper, so you don’t risk an uncooked middle.
Serve with dipping sauce of your choice. We really like the recipe from Good Cheap Eats, and it’s very quick to make!
If you know how to make traditional wontons or potstickers or whatever you want to call these, please don’t call me out for heresy :)
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