warning: today’s post is brought to you by Nostalgia.
You know what? I’ve decided – There’s nothing better than catching up with an old friend. Even an old you friend haven’t spent time with in over a year. We had seen each other in passing for quite some time, but it had been a while since we had actually sat down and talked. Relationships/school/life had put a little distance between us (which happens to everyone nbd). But this afternoon brought me back to sophomore year, watching trashy TV shows in my first (and very empty) apartment with my friend after a particularly weird break-up.
Me & Ling post-concert a few years back.
We spent lunchtime munching on spicy crab onigiri (a la Molly Yeh) & bulgogi potstickers, talking about what babies we were a few years back. But really, let’s be honest, we’re not that much more mature. I’ve felt like bridges have been burning all around me lately, so comfort food with a good friend is exactly what this girl needed.
Korean Bulgogi Potstickers
My mom and I used to make dumplings/potstickers from scratch every so often. Even as a kid, I remember how much fun it was. Although, mine would never turn out as pretty as mom’s. She’s just kind of ridiculously good at everything. Mine would just be doughy lumps with the filling somewhere in there.
I haven’t made them from scratch for years, so I figured… it’s time. I decided to fill the potstickers with bulgogi (Korean sweet/savory marinated beef), thus curing my craving for Korean food at the same time. It was totally worth the time. If you have a free afternoon or feel the need to catch up on this season of Homeland, spend it multi-tasking. Make some potstickers.
2 cups minced beef (If you have a local asian market, they usually have pre-prepared cuts of beef specifically for bulgogi)
2 cloves of garlic (minced)
1/2 medium diced onion
1/2 cup cooked korean-style sweet potato noodles (aka: japchae noodles)
1 cup diced cabbage
1/4 cup soy sauce
2-3 tablespoons honey
1 teaspoon freshly ground paper
For the filling: Combine all ingredients (except the beef) in a medium mixing bowl. Mix thoroughly. Add in beef. Set aside & refrigerate while you work on the wrapper.
For the wrapper: Mix together flour & salt in a medium bowl. Pour in boiling water in small amounts, mixing with a fork, until you can form a ball with the mixture. Flour your hands and knead the dough for a few minutes, getting the dough as smooth as possible.
Flour a work surface (countertop or cutting board) and transfer the dough. Roll out a 1.5-2 inch log. Use a knife or bench scraper to cut the log into 1/2 inch pieces.
From this point, use a rolling pin to roll out each little piece into flat little dough circles. Place a spoon full of your filling on the rolled-out dough. Fold in half, and use your fingers to seal the potsticker shut. At this point, I just did my best to crimp/fold the potstickers to make them look nice. But there are like a gazillion ways to seal your potsticker. Here’s one to get you started!
Place a couple of cabbage leaves or parchment paper (with some holes poked) in a bamboo steamer. Bring a pot of water to a boil. Place the bamboo steamer over the boiling water. Let steam for 10-15 minutes. Devour with lotsa sriracha! Keep the extra ones in an airtight container in the freezer. And then devour them later. Happy Tuesday!