They say that if you’re given lemons make lemonade. Twice in the past twelve months, I’ve been handed wonton skins to make pot stickers. Instead of pivoting to cook up wontons, I used the wonton skins to make pot stickers. I had to because I’d promised pot stickers to a client and a class. Local markets didn’t have pot sticker (gyoza) wrappers or the person in charge of shopping for me wasn’t clear on what was needed. After the initial 5 seconds of shock and panic, I took a breath and finessed the dumpling situation.
You may think, “What’s the big deal? A dumpling skin is a dumpling skin.” That’s not really true. There are differences in thickness and ingredients. Then there’s the filling itself. Pot sticker fillings are usually soft and very moist whereas wonton fillings are firmer, often times with cornstarch added for binding. Consequently, pot sticker wrappers are relatively thick whereas wontons skins are gossamer by comparison.
So what did I do in the face of a wet pot sticker filling and thin wonton skins? I punted with the following strategies: