As Lunar New Year approaches, I wanted to share another favorite dumpling recipe with you – Potato, Leek & White Pepper Potstickers. They are inspired by a Tibetan Potato Momo recipe in Hetty McKinnon’s To Asia, with Love Cookbook. The soft filling is reminiscent of pierogis, but the ginger and white pepper are distinctively East Asian instead of Eastern European. Hetty steams hers as Tibetan momos, but we like to turn them into potstickers which gives a pleasing crunchy contrast to the soft interior. (I also omit her cilantro as I’m a cilantro-phobe.) They are best served with a spicy dipping sauce, like a chili-oil-based sauce, or garlic achaar. I plan on making them again this weekend for Lunar New Year. Can’t wait.
At the end of the recipe, I include my technique for using cornstarch to create a lacy frill around your potstickers. It’s a fun trick to have up your sleeve, especially for company.
Ingredients
- 1 pound (450 g) potatoes, peeled and cubed
- olive oil
- 1 inch (2.5 cm) piece of ginger, peeled and finely chopped
- 2 garlic cloves, finely chopped
- 1 leek, white and light green parts only, finely chopped
- dumpling wrappers or homemade dumpling dough
- 1 teaspoon cornstarch
