I’ve been experimenting with fun combinations of potstickers lately. What I love most about this traditional Chinese favorite are the limitless combinations you can pack into the little rice-flour wrappers. Assembling potstickers are super simple, the steaming process only takes minutes, and these tiny edibles make a perfect choice for a light breakfast, impressive appetizer, or a main course served with rice and a savory salad.
I’m a huge fan of salmon and cream cheese at any meal. The duo ingredients pair beautifully in an omelet, over a salad, for a snack with crackers or bread, or tucked nicely into a perfectly ripe avocado topped with coarse salt and a sprinkle of fresh dill when you want a light but healthy meal.
This morning, I took the predictable Chinese potsticker approach on a detour and packed a few Sue Gow wraps (also known as dumpling wrappers) with salmon and cream cheese. With only five minutes to assemble and 5 to 8 minutes steaming on the stove; a new approach to ancient favorite was born! The combination of smoked salmon bathed in melted cream cheese and tucked into a warm dumpling wrapper is genius if I do say so myself!
I purchase my wrappers at a local Asian grocery store but you can find wrappers at most larger grocery store chains too. When shopping for your ingredients, you may find a number of different wrapper names and styles. For potstickers, I recommend using Sue Gow Wraps (dumpling wrappers). They are easy to work with when assembling your potstickers, and have a tender texture when cooked.
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook
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