8/10/09

Potato and Mushroom Potstickers

When I came to Seattle to visit my family, my parents' fridge was full as always. Of course my dad has made his famous borscht, there was plenty of cheese and cold cuts, my mom bought a ton of tomatoes and cherries, and they also had a package of wonton wrappers.

My parents, Anna and I drove 4 hours to Ocean Shores to stay in a mini resort. Misha (my brother) stayed home. There was nothing to do at the resort but watch Cable, eat, and walk along the ocean shore. Walking on the beach doesn't rank high on my list of fun things to do, so I drove my dad crazy watching John & Kate Plus 8, Housewives of Atlanta, and a zillion Food TV shows. I also made a few jewelry projects, and did a bit of cooking. Below is a recipe for Potato and Mushroom Potstickers I made using the wonton wrappers my mom had.

Ingredients
8 potatoes, washed, peeled, cubed
1 tablespoon oil, plus additional oil for potstickers
1 onion, chopped
2 garlic cloves, chopped
1-2 cups mushrooms, diced
salt & pepper
wonton wrappers
water
2 scallions, thinly sliced
sour cream

Directions
1. Cook potatoes in salted water. Drain and mash. Allow them to cool.
2. Meanwhile, heat oil in a skillet. Add onions and garlic and saute till translucent. Add mushrooms and saute till everything is golden brown and caramelized (this will take quite a while, so be patient).
3. Combine potatoes with onion/garlic/mushroom mixture. Season with salt and pepper and allow to cool.

4. Put a few teaspoons of the mixture in the middle of a wonton wrapper. "Paint" the edges of the wrapper with water (I just used my finger) and fold the wrapper over in half. Crimp the edges.

5. I managed to fill 52 wrappers and still had some mixture left over.
6. This step will have to be done in a few batches (unless you have a ginormous pan): heat oil in a pan. Add potstickers in one layer. Once the bottom of the potstickers is golden brown, very carefully add about 1/4-1/3 cup of water. Cover the pan and let cook 3-5 minutes.
7. Serve with sour cream and scallions.
Alternatively, you can steam or fry these potstickers. You can also freeze them for later use before the cooking process.
***I originally wrote that you can also boil them, but my mom said she boiled the leftover frozen potstickers and they completely opened up and all the filling "fell" into the water. So don't boil yours!

19 comments:

Heavenly Housewife said...

These r beautiful and look so delicious. I have never actually had potstickers but i have seen them all over on the internet and would love to try them. I'll be keeping my beady eyes out wonton wrappers ;)

Sara said...

Looks delicious to me - welcome back!!

Sara said...

Welcome back!

The pot stickers sound great. I am a big fan of pot stickers, pierogi, ravioli, and just generally dough with delicious filling so these are right up my alley.

Melissa said...

Wow!!! You don't often see starch on starch (like the loaded potato pizza at UNO's), which is kinda sad because it's so good. It's neat to see pictures of something you made in another kitchen, I like the counters. :)

lisaiscooking said...

The potato in these makes them a little like pierogi, and they sound delicious!

yarnia said...

They sound great but how do you add water once brown if you have to do them in batches? I dont think I understand this all the way through. I do love pot stickers so would love to know how.

Chow and Chatter said...

these look yummy

Juliana said...

Welcome back...these potstickers look delicious, love the idea of using wonton wraps. Yummie!

The Duo Dishes said...

Nice take on the wonton. Usually we see potatoes in fried versions like samosas, so this is a welcome change.

Chef Fresco said...

Love the fillings in your potstickers! Hope you had fun on your trip!

Gera @ SweetsFoods said...

Welcome back Olga!

The potstickers sounds deep and rich....yummy :)

Cheers!

Gera

5 Star Foodie said...

Those potstickers sound yummy! I love the potato and mushroom filling!

Junglefrog said...

O that is a lovely filling for the potstickers. Ever since I made them for the Daring Cooks I've been meaning to make some more (using wonton wraps rather then making my own dough..:)) This looks like a great filling to try!

foodbin said...

i prefer it to be fry-much more crispy.

from my motorhome to yours said...

oh yum!!!

Hillary said...

Aren't these kind of like pierogies? Yum!

Sasha said...

Mm yum!
A great alternative to the classic Vareniki : ]

gaga said...

Welcome back! These are carb heaven, how yummy!

BlueToYou said...

mmmm good filling idea!