I adore broccoli, and I adore potstickers. So I'm not really sure why it took me so long to put them together. These little dumplings are absurdly addictive, and way more flavorful than your usual cabbage-stuffed vegetable dumplings. They also freeze wonderfully, and can be cooked straight from the freezer, which makes them a perfect healthy convenience food. You could use two 12-oz bags of frozen, thawed broccoli in place of the fresh broccoli--just thaw it thoroughly, and skip the steaming step below. —ieatthepeach
about 60 potstickers
For the filling:
1 1/2 pounds
broccoli (about 1 medium bunch)
Water as needed
scallions, roughly chopped
garlic cloves, minced
minced or finely grated fresh ginger
unseasoned rice vinegar
Sriracha or other hot sauce, or to taste
Salt to taste
To finish the potstickers:
round dumpling wrappers or potsticker wrappers, thawed if frozen
Cut the broccoli florets away from the stems, then peel and dice the stems into 1-inch pieces. In a large skillet with a tight-fitting lid, add enough water to come about 1/4 inch up the side of the pan. Bring to a boil, then add broccoli in a single layer. Reduce the heat to keep the liquid at a steady simmer. Cover and steam for about 3 minutes, or until the broccoli is crisp-tender. Drain thoroughly.
Transfer the steamed broccoli to the bowl of a food processor. Add scallions, garlic, ginger, 2 tbsp cornstarch, hoisin sauce, soy sauce, vinegar, hot sauce, sesame oil, and salt. Pulse until the broccoli is finely chopped but not pureed, and everything is well-combined. Taste and adjust the seasoning as needed. Set aside and let the filling mixture cool completely.
Place the dumpling wrappers under a damp paper towel to keep them from drying out. In a small bowl, whisk together 1 tbsp cornstarch and 1/4 cup water to form a slurry. Working one at a time, remove a wrapper from under the towel and place 1 tsp filling in the center. Use a pastry brush or your finger to brush a little bit of the cornstarch slurry all the way around the edge of the wrapper. Fold the wrapper over the filling, then pleat and seal it using the one-sided pleat shown here or the peapod shape in this video. As you finish folding the potstickers, place them on a plate or a baking sheet and cover with plastic wrap or a clean kitchen towel to keep the wrappers from drying out.
Once the potstickers are formed, you can freeze any that you don't want to cook right away. Lay the potstickers on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag and store in the freezer for up to 2 months. Cook the frozen potstickers straight from the freezer.
To cook the potstickers, heat about 1 tbsp of peanut oil in a large nonstick skillet with a tight-fitting lid over medium-high heat. When the oil just starts to smoke, add your first batch of potstickers, placing them in a circle flat side down, making sure they don’t touch (frozen potstickers may spatter). Depending on the size of the pan, you should be able to get about 10-12 potstickers in each batch. Fry the potstickers for 1-2 minutes, or until they are golden on the bottom. Add about 1/4 cup water to the pan, cover, and reduce the heat to medium. Let the potstickers steam for 3-4 minutes, or until the wrappers are cooked and the dumplings are firm to the touch. Remove the lid and continue to cook for 1 minute or so, or until the liquid in the pan is gone and the potstickers have started to sizzle again. Cut one of the potstickers in half to make sure it’s cooked through, then remove the potstickers to a plate and wipe out the pan with a paper towel. Repeat the process with the remaining potstickers.
In a small bowl, mix together soy sauce, rice vinegar, and scallion tops to make a dipping sauce. Serve cooked potstickers immediately with the dipping sauce.