After the classic Mandu/Mandoo video I posted awhile back, I’ve gotten several requests for variations on it. You and wonton skins can have a bff set up, if you wish. They will provide you with hours of endless entertainment if you only you allow your imagination to run wild. Sometimes, when I’m feeling extra kooky, I fill them with Nutella and Strawberries, deep fry them and dust them off with powdered Sugar. Does your next question pertain to “how does that taste?” Um, it kicks ass. I recently bid baby brother goodbye for his solo adventure in Canada (hopefully, I will get to visit him next week) and sitting very lonely I might add, was the sausage I’d picked up with dreams of some sort of breakfast casserole involving hash browns, cheese, and sausage. The running joke with my friends is that I can eat just about anyone under the table at a Buffet. For the record, I’d be quite ok if I never ever had to go to another one. Even so, an entire casserole dish is a bit much for me to polish off by myself. It only doesn’t have calories if my brothers are here with me to share. Oh, I miss them 
So, I bring to you Kimchi & Sausage Potstickers (between this and the dump dish, I award her as the beauty contest winner, anyways).
Ingredients
- 1 lb uncased, natural Sausage
- 2 c finely chopped Kimchi
- 1/2 tb Soy Sauce
- 1 tb Sesame Oil
- 2-3 cloves minced Garlic
- 1 ts fresh, minced Ginger
- 2 stalks Green Onions
- 1-2 tb Red Pepper Flakes
- 1 Egg
- 1 package Wonton Skins
-
For the Dipping Sauce
- 1/4 c Soy Sauce
- Juice of half an Orange
- 1-2 ts Agave or Honey
- 1/2 tb Sesame Oil
- 2 ts Sesame Seed
Instructions
- In a large bowl, pile all of your ingredients in, save the Wonton Skins.
- Cover and refrigerate for at least 20 minutes for it to gain a chance to come together.
- Brush an Egg Wash on all four sides of your Wonton Skins and take about 1-2 ts of your filling mixture and place it in the center. How you want them to look is up to you, just make sure all of your edges are sealed tightly.
- In a shallow, but broad pot, sit your steam rack above the simmering water (not touching) and in single layers, steam your Potstickers for about 15 minutes, keeping in mind that you want the Sausage to cook through.
- For the dipping sauce, whisk everything together in a bowl.
Notes
The best Kimchi to use is one that is deeply fermented. Your nose will know! The color will be a deep, dark red and the leaves will be super soft. It’s basically “old” Kimchi.
Here’s that first dumpling video I posted:
For the Garlicky Scallion Sauce:
- 1/4 c Soy Sauce
- 1 1/2 ts Sesame Oil
- 2 ts Sesame Seed
- 1 clove of finely crushed/minced Garlic
- 1/4 ts Ginger
- 2 ts Red Pepper Flakes
- 1/2 thinly sliced Scallion
You can serve these steamed (as shown), pan fried or made into a soup.
Quick Dumpling Soup:
Bring 5 c Water and 2 ts of Dried Anchovies to a rolling boil. Add your desired chopped veggies (but make sure you include 2 ts of Garlic in it) I personally like Zucchini & Onions but you can use whatever you like and want to eat. Salt & Pepper. Add in your Potstickers and bring all of it to a fierce boil for at least 10-15 minutes. Before serving, crack a beaten egg into it and gently scramble within the broth with a fork. Add in sliced Rice Cakes if you’d like. Garnish with Scallions.
These babies freeze beautifully. Tip: lay them on a single layer on your Silpat, pop into the freezer for 20-30 minutes and when they’re hardened, tumble them into a tupperware. I’ve kept mine up to 4 months before.
I’ve received several messages in regards to where you can obtain Kimchi. You can make your own Kimchi or purchase it any Korean Market (sometimes Asian Markets) and I found it at my local Health Food Store as well.
Happy Steaming!
Love,
Your Squishy Monster