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Pan-Seared Potstickers: Gluten Free, Egg Free, Soy Free, Nut Free

10:04 PM

We love leftovers.
Seriously. When you're cooking family-sized meals for two people, you always have leftovers. Tanya makes sure of it—I always have the most delicious lunches and, when she works late, I have incredible re-heated dinners. 

On Sunday we made dumplings, remember? You can read about them here. They were so delicious the first time around and, since we made so many, we had plenty for another meal. We decided to pan-sear them instead of simply warming them, transforming them from yummy dumplings to phenomenal potstickers! Although we seared them in a butter alternative to give them a more robust flavor, you can use olive oil if you're feeling health-conscious. 

Prep Time: 2 minutes
Cook Time: 6 minutes


1 tbsp. butter alternative (we used Earth Balance) or olive oil
dumpling leftovers from this recipe

1. Transform Your Dumplings Into Potstickers
Heat a tablespoon of butter alternative (or olive oil) in a saucepan over medium heat. Once the oil is hot, drop in your dumplings. Sear them for 2–3 minutes on each side until they brown, then flip them. Drizzle with sweet and sour sauce, pour yourself some sake, and enjoy!

Well, that was easy. Don't you just adore repurposed leftovers?

Dumplings, aka pre-potstickers

If you need to start from scratch, follow this recipe. We will tell you how to make wonton wrappers, steamed dumplings, and sweet and sour sauce. 


See you soon,
Becky + Tanya

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  1. Is the difference between potstickers and dim sum the preparation--steamed versus fried?

    1. Essentially! Potstickers are to dumplings as squares are to rectangles; they're simply one variety. If I understand correctly, potstickers are technically a form of Chinese dumpling called jaiozi, which is a noodle-like skin filled with meat (commonly shrimp, beef, pork or lamb) and mixed veggies. Dumpling culture is, as you're undoubtably well aware, quite broad; the word encompasses many treats from many Asian cultures.

      Dim sum, on the other hand, is a method of eating similar to tapas. I believe the term is Cantonese; it translates roughly to "order to one's heart's content." Several years ago, I went to an Asian restaurant that serves Sunday brunch dim sum and it's GREAT. You sit down at a table and servers with rolling carts come to you. Some carts have all dumplings, some have salted fishes, some have noodles, most have a lot of foods I'd never heard of before! You choose a dish or two off one cart to share with the table, then a dish or two off the next cart, and the next, until you're stuffed to your eyeballs in deliciousness. Each dish is only a few dollars; they total up what you ate at the end. It's fabulous; it's like a buffet that comes to you. I wish I could still eat those things! You should definitely go sometime.


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