It’s very easy to make this recipe. But you have to cook the pot stickers soon after you make them, and then eat them right away. If you prepare them too far ahead, the bottoms of the wrappers get soggy. Ideally, you should prep the pot stickers just before dinner, then park them on a sheet pan sprinkled with light dusting of cornstarch until you’ve finished the main course. This keeps them from sticking to the pan.
When you’re ready for them, they cook up in 5 to 8 minutes. And if it turns out that you don’t eat every last one at a single sitting, just put the leftovers in the fridge. My daughter Ruthie swears they’re delicious cold the next day. I find them fairly addictive at any temperature.
BLUEBERRY POT STICKERS
Start to finish: 35 minutes
3 cups blueberries, divided
1/4 cup nonfat plain Greek yogurt
2 tablespoons orange liqueur (optional)
2 tablespoons sugar, divided
4 teaspoons lemon juice, divided
16 square wonton wrappers
1 tablespoon vegetable oil
1 cup low-fat vanilla frozen yogurt
Powdered sugar and mint sprigs, to garnish
In a blender, combine 1 cup of the blueberries, the yogurt, the orange liqueur (if using), 1 tablespoon of the sugar, and 2 teaspoons of the lemon juice. Puree until very smooth, then set aside.
In a medium bowl, toss a heaping cup of the remaining blueberries with the remaining tablespoon of sugar and 2 teaspoons of lemon juice.
Spread out 4 of the wonton wrappers on a work surface, keeping the rest covered with plastic wrap. Place a small mound of sugared blueberries in the center of each.
To form the dumplings, brush the edges of the wrappers with water. You can use a pastry brush, but it’s also easy to just dunk your finger in a glass of water and rub it along the edges of the wrappers.