Potstickers, Wontons and Egg Rolls

Some of what I write about here will be tried and true things that I make often, and sometimes it will be new things that I'm just experimenting with.  This one is definitely in the experimenting category.  I made wontons and egg rolls a few weeks ago, and they were pretty good.  So I wanted to do them again and try a few other things. I also wanted to try some potstickers.
So first - the potstickers and wontons...
  • ground chicken
  • mushrooms
  • green onion
  • parsley
  • cabbage
  • carrots
  • celery
  • ginger
  • shallots
  • eggs
I chopped all the veggies in the food processor, mixed with the chicken and eggs, and put spoonfulls in the wrappers. 

The potstickers were folded, moistened with water, and crimped.  I've never done this before, but it was pretty easy and fast once I got the hang of it. 

To cook them - first brown the bottoms in a little oil (I did peanut oil), then add a little water to let them steam, then let the water boil off and finish browning. 

To serve, I make a little dipping sauce of just soy sauce and rice vinegar.  For grownups I might add a few drops of chili oil, but these were fed to the kids for dinner so I just stuck with the soy and vinegar.

Wontons: same filling in square wonton wrappers.  I fold each corner up and seal the edges.  I boiled a few of these for Callie to have with her dinner, as she requested boiled dumplings.  But the rest were frozen for later.  I think I might try steaming some next time.  

 I forgot to add garlic and salt (sometimes you get distracted with 4 kids), and next time I think I would do more ginger and green onion. But overall they were pretty good.  Chicken is not quite as flavorful as pork, but healthier.  And since these weren't deep fried like last time, I think they're a little healthier on that front too.  The kids liked them - Callie ate 4, which is a lot of dinner for her. 
Next - on to the egg rolls.  There were a couple of things I wanted to experiment with here - I wanted to try making a veggie egg roll, and I wanted to try baking them in the oven instead of frying in oil. 
I shredded up kale, cabbage, carrots, celery and green onions and sauteed them all until somewhat soft - I didn't want them totally cooked as I knew some additional cooking would happen in the egg roll.  I seasoned this mixture with a bit of soy sauce, added some ginger, and that's about it.  Again I forgot the garlic. 

I rolled up the egg rolls, folded and put on a cookie sheet that had been sprayed with oil.  And then I sprayed a bit more oil on top.  Put in a 425 oven for about 15 minutes, then turned them and let them go for about 5 - 10 more minutes (lost track of time, not sure how long it was).

 I also did some with pork.  I had some leftover filling from the last round in the freezer, so I defrosted that and cooked it in a pan, and then mixed in about 1/3rd of the veggie mixture. 

They were definitely not as pretty as the deep fried version.

But they tasted pretty good.  I was actually very happy with how the veggie egg rolls turned out, just the flavor I was going for.  I didn't actually taste the pork ones this time, I only cooked a couple which Jim and the kids ate, and I froze the rest for later. 


Lisa Marsh

Mom to two sets of twins.

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