Calling these potstickers is a bit of a stretch. They are both fried (just a little) and steamed (mostly). You can use potsticker or dumpling wrappers; however I prefer wonton wrappers. They’re a bit thinner and stay a little crispy on top, even after steaming. Don’t lay the wrappers out on the counter until the filling is ready or they will start to harden. I don’t seal the edges in typical potsticker/dumpling fashion. Too difficult for me. I do something more like twisting and crimping, which creates a cute, little parcel.
These can be served with soy sauce or you can get all Momofuku and make a chive oil to drizzle on top (I wish I had a recipe to link to, but sadly it’s only included in the cookbook). Emeril Lagasse has a recipe here. If you make it, add some toasted sesame seeds. Delicious!
I like to serve them with a sweet chili sauce by The Ginger People.
1 package wonton, potsticker, or dumpling wrappers
1 cup yellow split peas
1/2 cup chopped shallots
1/3 cup chopped fresh parsley
salt and pepper
Bring 5 cups of salted water to boil in a saucepan. Add the split peas and lower heat to low to medium. Cook until tender, about 20-30 minutes. Drain. Let cool slightly. Process in food processor until mashed (not pureed). Mixture will be chunky, but you may have to add a bit of water to get it mash properly. Add 1/4 cup of water to start and see how that is. Heat 2 Tbsp oil in a large skillet over medium heat (I use Safflower, but vegetable or canola work). Add shallot and cook until soft, about 5 minutes. Turn heat down to low. Add pea mash to the shallots and stir until thoroughly mixed. Add parsley. You may have to add more water at this point if the mixture seems to dry. It should hold together if pinched. Remove from heat. Salt and pepper to taste. Let cool slightly while you prepare your wonton wrappers.
Sprinkle your counter with a small amount of flour. Lay out your wrappers. How many will you need? Approximately 24, give or take. Drop a mounded teaspoonful of filling into the middle of each wrapper. Pull up the side of each wrapper, twisting and crimping to seal.
At this point you can place them on a cookie sheet lined with parchment paper and freeze them if you don’t want to cook them immediately.
Heat 2 Tbsp oil in a large skillet. Place the potstickers in the skillet, close together but not touching. Work in batches if necessary. Cook in oil long enough to develop a golden brown crust on the bottom of each potsticker, approximately 5-7 minutes. Add 1/3 cup water to the skillet and cover with a tight fitting lid. Steam the potstickers until cooked, approximately 8-9 minutes. Remove from skillet and serve.
These reheat nicely in the microwave.