Potstickers and Noodles

Many of The Assistant’s friends at school are Chinese, and he’s been suffering from a bad case of Lunchtime Potsticker Envy. At least twice a week, he begs me to make potstickers so he can take them to school for lunch.

Today, on a rainy spring break day, we decided to make them. Having stood in the kitchen, hunched over a rolling pin all day, I can say that my back may never be the same.

I used Ming Tsai’s pork and ginger potsticker recipe, and it turned out beautifully. The only thing I did differently is that I par-cooked the pork mixture first. My thinking was that the pork grease and cabbage moisture would combine to sabotage the browned goodness of the potstickers. Whether or not that would actually be true, the par-cooked version turned out beautifully.

I also made the spicy sesame noodles with chicken from So Delushious — you know, just in case the potstickers didn’t turn out. Those were also very good. I didn’t use the cayenne to keep the heat level Assistant-friendly, but I did use the sambal oelek and it wasn’t very spicy at all. Both adults added sriracha to ours.

Overall, the meal was a success, though when you calculate the amount of time I spent shopping for ingredients, prepping dough, rolling potstickers and cooking filling, it would be vastly easier and cheaper to get potstickers from your local Chinese takeout.

Now, guess who’s very, very excited to get potstickers for lunch next week?

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