This Is The Email Equivalent of a Stocking Stuffer. I Think.

For those of you who celebrate Christmas…merry Christmas.

Today’s newsletter is more or less a stocking stuffer (I’m Jewish, but I’ve heard about these): A small treat, something you might use, something you might ignore – either way, a token to let you know I’m thinking about you. Is that right?

Anyway, I figured that a recipe for a fun, doable and very tasty weekend cooking project might fit the bill for today. So, potstickers. Most people I know love to eat them, but don’t make them (they’ve become readily available in the freezer aisle). They’re not hard, though, especially if you use pre-made dumpling skins, as we do here.

Lots of cuisines have variations of these crisp-on-one-side dumplings — gyoza in Japan and mandoo in Korea, to name just two. The combination fry-steam cooking method is somewhat miraculous if you’ve never tried it. They may be filled with pork, shrimp or other shellfish, vegetables, or a mixture of kimchi and whatever else, as the case is with mandoo. So once you get the knack, you can have some fun with your own filling combinations.

No matter what, they should be immediately eaten right out of the pan. Or the stocking.

-Mark

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This Jamaica resident, along with his colleagues, spend each year tapping maple trees in the Adirondacks; this year, their return home was delayed because of the pandemic. Omar, pictured, ended up helping Burlap & Barrel harvest ramps before returning to Jamaica when the season was over. Photo: Burlap & Barrel via Instagram

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Talk To Me, Goose!

Questions, comments, brilliant suggestions? Just want to share the recipe for your grandma's potato salad, or your mom's meatloaf, or your uncle Drew's three-day 100-percent rye loaf (yes, please)? Don't hesitate to reach out anytime.