image via smittenkitchen.com

Before we left on our trip last week, I mentioned I was making these potstickers from smitten kitchen. They turned out amazing! I had planned on freezing some of the half-batch we made, but good thing they’re healthy because between the three of us there weren’t any leftovers. ;)

I won’t post the recipe here, (see the link above) but I will tell you I took the liberty of making a few minor changes. For our vegetable filling, I used a combination of asparagus, leeks, green onion, garlic, tofu and toasted sesame oil. It was AMAZING and was the perfect combination of flavors. I kept eating it right out of the skillet before it even made it to the wrappers! :) I will experiment in the future with whatever is in season.

Also note:

• I crumbled up the tofu into small pieces and cooked that until golden brown, and then added the veggies. I didn’t really add them in a particular order – I just cooked them all for a couple of minutes and finished the mixture off with the toasted sesame oil.
• I also chopped everything pretty finely as the recipe says, but ended up pulsing the mixture in the food processor after it was cooked anyway. I didn’t puree it, but rather made it finely minced. It was easier to fill (and eat) the potstickers that way.
• It was much quicker than I expected to actually fill the potstickers. If you go to the original post, you can see through her pictures a little bit about how it’s done. Basically make sure the edges are wet, and just crimp/fold the edges closed in one direction. I made about 20 and it took me ten or fifteen minutes, tops.

I hope you guys try them! They seem intimidating, but if you buy wrappers (found in the refrigerated section by the produce or tofu) it’s actually more like a 30-minute meal. I served it with leftover asparagus (broiled), rice, and the scallion dipping sauce.