Tag Archives: potstickers

Pantry Raid: Carbonara Potstickers

19 Oct

Carbonara Potstickers

My affinity for pasta carbonara has been mentioned here before.  Its simple decadence lends itself to  any situation where comfort food is calling.  My recent foray into the world of potstickers inspired my inner mad scientist to experiment with new combinations of fillings and this gem immediately jumped to the forefront.

The bacon and cheese alone would make a passable filling, but the onions, mushrooms and fresh garlic that usually find their way into my carbonara would do well to flesh it out.  The wrapper of the potsticker made an easy analog for the pasta and the creamy egg, cheese and bacon drippings would make a worthy sauce without the need to dip.  The end result is a kind of carbonara tortellini or ravioli that captures the essence of the original dish in a novel package.  Chopsticks are purely optional here.  I went with a fork.

Dish: Carbonara Potstickers

Ingredient Rollcall:

  • 15-20 wonton wrappers
  • 3-4 slices of thick-cut bacon, minced
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 2 mushrooms, minced
  • 2 eggs, beaten
  • 1 tbsp Italian breadcrumbs
  • 1/3 cup parmesan cheese, grated
  • Splash of balsamic vinegar
  • Italian herbs, ground
  • salt and cracked pepper, to taste

How I do it:

  1. Saute minced bacon and mushrooms for a minute or two with balsamic until some fat has rendered out, drain and reserve drippings.
  2. Mix minced bacon, mushroom, onion, garlic, 1 beaten egg, breadcrumbs, half of grated cheese, salt, pepper and dash of ground herbs in small mixing bowl.
  3. Assemble and cook potstickers as instructed in my previous recipe, with help from my main man, Alton Brown.
  4. Mix other beaten egg, remaining cheese, and a healthy portion of cracked black pepper.
  5. Return cooked potstickers to the the pan over medium heat with a splash of water until water begins to steam again.  Remove from heat and add egg and cheese mixture and a splash of bacon drippings.  Toss and stir until the potstickers are well-coated and sauce thickens.  Serves 2 (or 1 if you’re me).

You never forget your first: Potstickers

3 Sep

Crispy on one side, wrinkly on the other

While on an impromptu Super Target run last night, a package of wonton wrappers caught my eye and I was reminded of the Good Eats episode I saw recently based on the prodigious pasta purveyor. Potstickers are one of my favorite things in this world and to this point I had never ventured to make them myself. Thanks, Alton, for pulling back the veil of mystique on this simple dish with so many flavor possibilities.

Dish: Potstickers

Ingredient Roll Call:

  • 1 package of wonton wrappers (usually around 60 count)
  • 1/2 lb ground pork
  • 1 egg, beaten
  • ~1/3 cup each of minced bell pepper (any color will do) and onion (green or standard)
  • ~1 tbsp each minced ginger and garlic
  • 1 tbsp brown sugar
  • 1 tsp kosher salt
  • cracked pepper to taste
  • drizzle each of sriracha, soy sauce, Worcestershire sauce, and teriyaki
  • ~1.5 cups chicken stock or water for steaming
  • Vegetable oil (enough to lightly coat pan for each batch)
  • Makes 30-40 potstickers

How I do it:

Normally I would go through my entire procedure here, but I think Alton does a great job in this excerpt from Good Eats, and frankly, I followed his instructions fairly faithfully here.   Plus, it’s always easier to replicate when you have a visualizaion to go from.  Take it away, AB.

After the first batch that stuck just a little too much, they started turning out really nicely.  They key was leaving the heat between medium and medium-high and making sure to add plenty of stock to loosen their grip on the pan and steam them through.  All in all, a successful first attempt and something I will certainly come back to with new filling ideas.

Filling before mixing

Potsticker before cooking

Sticky-icky

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