My mom used to buy all the ingredients and then say to me "I know how much you LOVE making (postickers), so I got everything for you ready to go!" and there would go my whole weekend afternoon. Because making postickers is WORK. Not just the slicing and dicing, but the portioning and sealing, the staging and cooking. Sure, it's a labor of love, but definitely LABOR.
Ingredients:
zucchini, finely diced
mushrooms, finely diced
carrots, peeled into strips and finely diced
white onion, finely diced
ground pork and/or shrimp (optional)
garlic, grated
roasted sesame oil
2 eggs
salt & pepper
ground ginger
Mix all the ingredients together with the oil and egg as binder. Scoop a teaspoon of filling into the center of potsticker wraps and fold into triangles, sealing the edge with raw beaten egg. If you freeze them, be sure to stack them with some space between the filling pockets, or they'll stick together (and tear apart once you thaw them).
Cook the postickers by dropping them into boiling water or broth until the wrapper 'skins' become somewhat translucent and 'wrinkle' around the filling. These can then be additionally sauteed for a crisper finish, or just strained out of the broth and served with a drizzle of soy or ponzu sauce.
