I hate summer. There, I said it. I’m allergic to the beach and catch burns faster than Snooki catches STI’s. The only person more miserable on a boat is Tommy Lee Judd post-Double Jeopardy. The irony of spending over 75% of my childhood summers on boats and at beaches is not lost on me. But now I’m a grown-ass woman! I can fast-forward to any damned season that I want. And today, I decided that I wanted autumn to hurry up and get here already. So for lunch, I made Miss Love a boatload of homemade dumplings, filled with bratwurst, jalapenos, caramelized onions, and topped with a spicy mustard sauce. And they say July is a summer month.
If you haven’t made homemade potstickers before, take it from an authentic Jewish, American white woman whose only contact with Asian heritage involves casual hookups: these are easy and worth your time. I cheated a little and got premade dumpling wrappers from a local Asian grocery. They tasted fresh and were easy enough to make that in retrospect, it seemed silly to make the dough from scratch. If you have access to these wrappers, I highly suggest you pick some up. They’re hardy and thaw quickly for easy preparation.
To make the dumplings, we combined a few of our latest and greatest favorite ingredients- I’d had the good fortune to receive a selection of Gold’n Plump chicken sausages earlier this week, as well as a tangy, sticky mustard sauce simply named, “That Yellow Sauce.” I’m addicted with this. I’ve been slathering it on top of all of my favorite foods. Mixing those together with some of Gordy’s Thai basil jalapenos, picked up at the Fancy Food Show, and chopped caramelized onions yielded a sweet, savory filling with a wonderful lingering spice.
Bratwurst, Jalapeno, and Caramelized Onion Potstickers
Ingredients (makes 18-20 dumplings)
2 3oz. uncooked bratwurst sausages, taken out of casing
2 tablespoons chopped jalapenos
2 tablespoons of spicy mustard
4 tablespoons of chopped caramelized onions
18-20 dumpling wrappers
1. Mix together ground bratwurst, jalapenos, mustard, and caramelized onions. If you’d like, you can do this the night before you make the potstickers so the flavors have more time to blend together.
2. When you’re ready to make the potstickers, place a teaspoon of the filling in the center of a dumpling. With your fingers, wet the edges of the wrapper and draw them together, pinching and sealing the edges so that the filling doesn’t leak out.
3. Place the filled dumplings in a greased pan on medium-high. Cook until the bottom is brown and crispy. Pour 1/3 cup of warm water in and steam on medium-high for five to six minutes, tossing the dumplings as needed. When the water is evaporated, lower the heat and simmer until fully cooked. Serve with a garnish of onions, mustard, and hot sauce.
These are easy to customize and create and can easily be frozen for later snacking. I’m planning on trying these with spicy brisket and shredded chicken next.