Confession: I am very bad at eating meals. In fact, I am almost as bad at eating meals as I am at making meals.
Normally, this isn’t much of an issue, since Andy is the meal-maker in our house. But with her out of the country for the next three weeks, I need to learn to feed myself, lest I resort to subsisting on Clif bars and boxed pasta. This has been known to happen in the past.
A few weeks back, I wrote about having some hauntingly delicious edamame ravioli at True Food Kitchen down in Newport Beach, and I swore up and down I would find a way to recreate it if it killed me. Well, these edamame potstickers didn’t kill me, so maybe that means I failed. But for a timid foray into the world of real-meal-making, I think I did all right.
Welcome to my messy kitchen. It speaks to my inexperience in the realm of food preparation. Note that I put WAAAAAY too much filling in that wrapper because I wasn’t using my brain.
I deviated a bit from the original True Food Kitchen recipe. These little guys are technically potstickers instead of ravioli, because they’re pan-seared instead of boiled. But I really like the crunch of potstickers, so I figured a little adaptation wouldn’t hurt me.
If it hurt you, I apologize.
Hopefully this will be the first of many non-sweet kitchen escapades. Who knows, maybe I will have exceeded Andy in meal-making prowess by the time she returns!
Doubtful, but I can dream.
1 pkg potsticker wrappers *
2 c frozen shelled edamame
1 clove garlic, roughly chopped
1/3 c olive oil, plus more for frying
1 tsp lemon juice
salt to taste
1. In a medium skillet, heat 2 tbsp of olive oil. Add garlic and saute until fragrant. Add edamame and continue to saute until the edamame has thawed and softened.
2. Transfer everything to a blender or food processor Add olive oil and lemon juice and blend until smooth — you may need more or less oil than 1/3 cup depending on the consistency of your mixture. Salt to taste.
3. Drop a scant tablespoon of the edamame mixture onto your potsticker wrapper. Fold the wrapper in half, then wet your fingers and pinch the edges shut to form a seal.
4. In a large skillet, heat a few tablespoons of olive oil over medium-high heat. Fry the potstickers in the skillet for 1-2 minutes, or until browned on the bottom. Reduce heat to medium, flip the potstickers over, and add about 1/2 c of water to the pan. Let it boil for about 3-4 minutes, then remove potstickers and let cool before serving. You may have to do several batches like this to use up all your potstickers & filling.
* If you can’t find potsticker wrappers, wonton wrappers will work as well. The only difference is that potsticker wrappers are round and wonton wrappers are square and slightly larger. Both are usually in the refrigerated section by the tofu and prepackaged udon. Also, both potsticker and wonton wrappers often contain eggs, so be sure to check the labels if eggs are something you’d prefer to avoid!