Guess where I am today? I’m pretty sure you all know this by now BUT if not, I’m in NYC for the day! Jason and I got here last night. We took the train up from DC after work and got in around 830. It was such a long day but it’s so worth it because today…
I’m going to be on the Anderson Cooper Live show!!!!!!!
Um yeah, my mind = blown.
I’m going to be their blogger of the day and live-tweeting throughout the entire show – whatever may happen! And then I get to go backstage and photo booth it up with the Silver Fox himself. Oh my gaiiiid.
So, if you’re in the NYC viewing area, you can catch me 9am-10am. But if you’re in the DC area, they air it 3pm-4pm on channel 7. I’m not sure what the times are every where else buttttt if you wanna tune in, check your local listings! Oh and of course, if you want to follow along with me and our quick NYC escapade, follow me on Facebook, Twitter, and Instagram!
Ok, back to these potstickers.
They were so FREAKING GOOD so I had to include them on day two of my week-long Super Bowl apps & dips series. I loved the heat of these coming from the chorizo but I also loved the smokey andouille sausage in the mix as well.
Making these potstickers brought me back to childhood. My mom would have my brother and I help her make potstickers when we were younger. It was a Saturday morning thing. My dad would be out front doing yard work, while my mom, brother, and I would be sitting around the kitchen table assembling potstickers for lunch. My mom would make the filling and then we would come help her scoop it into the wrappers and try our best to make a pretty design as we closed them. She pleated hers, the traditional way, but I have trouble with that so I just closed my edges with a fork, so it’s kinda like an empanada.
These are so packed with flavor that I don’t believe you need a dip to go with them. However, if you want, I would suggest something mayo or Greek yogurt based so it drowns out the heat a little :)
A fun new flavor for classic potstickers!
- 2 fresh chorizo sausage links, casings removed
- 2 fresh andouille sausage links, casings removed
- 1 large green bell pepper, diced
- 1 large onion, diced
- 2 cloves of garlic, minced
- 50 round dumpling wrappers, you can typically find these at any Asian mart or International mart
- Water, to seal the potstickers
- 3 tbsp vegetable oil
- In a large bowl, combine the two kinds of sausages and set aside.
- In a skillet, with 1 tbsp. of vegetable oil, sauté green bell pepper, onion, and garlic until tender, about 5 minutes. Remove and let cool for 5 minutes.
- Add the veggie mix to the bowl of sausage. With your hands (jewelry off!), mix the meat and veggies together until just incorporated. You don't want to overwork the meat.
- Wash your hands with soap then assemble your workstation to have a tiny bowl of water, a pastry brush, a large cookie sheet, a teaspoon, a fork, your bowl of meat, and of course, your dumpling wrappers.
- Place a dumpling wrapper in one hand, scoop 2 tsp. of meat filling into the middle of the dumpling wrappers. Dip your pastry brush in the water and brush the edge of the entire dumpling wrapper. Bring one side of the dumpling wrapper up to meet the other side, press gently in the middle then seal all around. Using a fork, press down the edges, sealing the potsticker. Repeat until all the meat filling has been used up.
- In a large skillet, oil the bottom of the skillet with 2 tbsp. of vegetable oil. Place the potstickers all over the skillet, covering as much space as you can. Pour 1 cup of water onto the potstickers, place the lid on the skillet, and turn the heat to medium high.
- Let the potstickers cook until all the water has evaporated, about 7 minutes, then let it sear for another 2-3 minutes. Through all this, do NOT touch them! Remove the lid and flip the potstickers. You may wish to remove them at this time or sear the other sides of them.
- Serve hot.