Redemption with Fried Pot Stickers

Things may look all peachy keen when you come to visit Pass the Sushi but my kitchen is like everyone else and some days things just don’t work out.

Those days are always when we have company. Of course, witnesses. And always when I’m serving pot stickers.

Go figure.

When I make these for Handsome and I, they are perfect. Wonderful little steamed pockets of ginger spiced pork. When my parents are headed over and I need to put something together in a pinch – they all froze together and wont come apart. When Handsome’s cousin is coming over and all he knows about me is that I write about food – they disintegrate in the pan.

Trust me, there’s no take out place that serves redemption.

What we have figured out is that it’s very hard to know what type of dough you’ve purchased when it’s all in another language you don’t read ( I get my pot sticker wrappers from an Asian market – and they have added a few different kinds… apparently not the kind I need) and if you are going to make larger batches to save for later – freeze them first on a baking sheet before shoving them in a bag together. Duh.

But because I’m a sore looser and hate to admit defeat – I did figure out that that batch that was the wrong type of wrapper for pan frying and steaming, was perfect for deep frying. (What isn’t perfect for deep frying?… oh a peep.)

So in an attempt to redeem myself with no witnesses present I give you fried pot stickers.

 


Comments

  1. Those look delicious!

  2. I love making pot stickers. I made hundreds one time for a party. sooo good. love that you are getting the potstickers to work out now

  3. They’re great for fried raviolis too! And you don’t have to make pasta, result!! ;D

  4. They look gorgeous and perfect! Deep frying to the rescue…I think you’ve been redeemed, Kita!

  5. Mmm absolutely delicious and great pictures too! :)

  6. RavieNomNoms says:

    Oh those just look so so TASTY! Yum…I love pot stickers and you frying them? You are too much. Looks great!

  7. I’ll eat anything in a wonton skin. I like the seasonings you used.

  8. I’m starting to learn to love deep frying, maybe I’ll have to try these next time I break out the pot of oil!

  9. Just think how successful we’d be if we did have a drive through/take out “redemption” spot for food bloggers!

  10. I think I just found another recipe for an appetizer dish to pass at my next cocktail party. Your description of experimentation – and your admission that some recipes just didn’t work out – is quite refreshing. Thank you!

  11. You did an amazing job on these potstickers. I do think you are a very gifted cook and baker and you are bound to have those less successful days. :) Especially when you do so many amazing things once in awhile it may fall apart a little.

    I wonder what it is that makes things just crumble in the kitchen when people are over. I can be all by myself and cook/ bake masterpieces! But when people are over it’s an eyesore accompanied with sympathetic looks from whomever sees said disaster. Boo.

    A plate of these with some fried rice would totally hit the spot right now.

  12. That happens to me all the time… Just earlier this week, I ruined, of all things, a meatloaf! Don’t ask me how… But I guess we are our own worst critics, because my guests still loved it!

    The pot stickers look yummy! I could eat a whole plateful! Thanks for sharing :)

    • I’m glad your guests still enjoyed it! That’s what really counts but I feel the frustration – trust me. lol

  13. Mistake or not, those look absolutely delicious!

  14. Redemption at it’s finest! These look amazing and delicious, of course!

  15. Natalie says:

    OH my these look easy and wonderful to eat….never thought of frying them….Thank you for the recipe….and the effort…lol

  16. My daughter and I had fun making these together. Very tasty too. We just pan seared/steamed them. Delicious! Thanks for sharing.

    • That’s awesome to hear! I am glad that you made these and has a blast together! My dad and I love cooking together still and I wouldn’t trade that time for the world.

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