I made 48 potstickers the other night. I never thought I would make these and I made 48 of them. My sister and Le Boyfriend went NUTS for them. They even ate the rest of them without me yesterday while I was at work!
I have to admit that I did this in two parts. I’ve been doing so much cooking that I knew if I didn’t prep my filling the night before, I would keep putting it off and my yummy green veggies would go bad. My prep would have taken a lot less time if I had a really sharp knife. Merp.
Thank you Smitten Kitchen!
Start by chopping off all of your vegetables. I used a bundle of scallions, an almost-can’t-hold-this hand full of asparagus, a clove of garlic, a teaspoon of minced ginger (a thumb-sized nub), and a bunch of chives and green beans. The apartment smelled amazing before I even got this stuff on the stove.
Oh you may not think I’m pretty,
But don’t judge on what you see,
I’ll eat myself if you can find
A yummier board than me.
Yeah…it’s time for me to read Harry Potter. Again.
Add your cooking oil to a hot pan. Start by adding your ginger and garlic and stirring it around for a minute or so. Then throw in your veggies in order from the most to least cooking time. I began with my asparagus and green beans, then added my scallions. Once your asparagus is cooked, and the tofu and chives.
This is where I called it quits for the night. I was tired!