You may have seen packages of these at your local upscale grocery store for anywhere from $3-$6, but did you know that with just 10 minutes of labor and a food dehydrator, you can make two bags’ worth for a buck? They’re sweet, they’re crunchy, they’ve got no added sugar or preservatives, and you can make them year round. They also keep well for vacuum sealing, and are a great holiday-season hostess gift when packed in a cellophane bag with a nice ribbon. Read on for the secret that makes them so inexpensive.
When B. and I first started dating, he had to travel a lot for work. During one particular trip, I got the idea to stock his freezer with something he could eat when he got back. For reasons that remain unclear even to this day, potstickers came to mind. I had never made them before, but I forged ahead all the same with what I thought was a reasonable approximation of the frozen ones I had been buying at Trader Joe’s. What resulted were inedibly salty, dense little meatballs in inelegant rubbery pouches. These Best-Ever Potstickers, the result of many subsequent years’ worth of trial and error, are better than anything you could buy at the store. Not too salty and not too dense, with a burst of freshness from ginger and cilantro. They’re great for snacks, appetizers, lunch, dinner, or to freeze uncooked for later, and I guarantee whoever you make them for will be impressed.