Garlic Scapes! My fave ingredient for amazing home-made potstickers
See the difference between scallions (green onions) and garlic scapes? The scallions have a hollow core and the garlic scapes don't.
I use a brush to paint some water on the outer edge of half of the wrapper so the wrapper will more readily stick to itself and then pinch the centre to start the pleating process.
After the initial central pinch, I pleat towards the centre; usually I use 3 pleats on each side of the central pinch. If I feel ambitious I try for 4 or 5 pleats!
Perfect pleats! yay! Pleating allows you to cram more filling into each wrapper. That's what I think anyway. Plus, they're prettier and then you get a 3-sided dumpling that allows you to in the end, get more crunchy goodness from the cooking process.
To cook the potstickers, I usually use a non-stick pan. I add a little oil and the potstickers. Then I add 1/3 cup water and immediately cover the pan with a lid.
Cook on medium heat for approximately 4 minutes, or until the water is evaporated.
Remove the lid and then allow the potstickers to panfry and crisp up. I generally like to use tongs or chopsticks to flip each potsticker
Any left-over potstickers are placed on a parchment-lined cookie sheet, covered with plastic wrap and frozen until solid. Then, if I remember, I place them into a large ziploc bag and store in the freezer.