You know about potstickers with your Chinese takeout. Maybe they’re pork ones, or veggie ones. But have you ever had dessert potstickers? These peach raspberry potstickers might be the best thing I’ve ever thought of. Wonton wrappers belong in dessert. You might not know it right now, but it’s true.
You’ll need peaches and raspberries, obviously. I only used a half of a peach and a handful of raspberries. Each potsticker doesn’t require much filling. You’ll also need wonton wrappers, honey, lemon zest, sugar, and water.
Wonton wrappers are in a weird place in the grocery store… usually with the bagged lettuce. I think it’s because they have to be cold but not frozen and they aren’t dairy things. Anyway, be prepared to search. Just a heads up. Let’s talk folding technique.
There are a TON of ways to fold these things, so really, just do your thing. If you want to do it this way, you’ll want to put a blob in one corner, but not too close to the edges. Using a pastry brush, put some water on the edges of the half of the wonton wrapper with the filling, then fold it over. Last, bring up the two corners and stick them together with another drop of water.
Here’s the recipe:
half of a peach, peeled and diced
a handful of raspberries
1 T to 1/4 cup of sugar (depending on how sweet your fruit is)
1 T honey
zest of half a lemon
Put everything in a bowl and squish it. Really well. Then, put the mixture through a fine-mesh strainer. Try to squeeze out as much liquid as you can. Now that the mixture isn’t so wet, put in back in a bowl and start making your little pockets. When you’re done, heat 2 teaspoons of coconut oil in a skillet until it’s shiny. Drop the potstickers in the oil and put a lid on them. Leave them alone for 4-5 minutes. Take them off the heat and use a spatula to scrape them off the bottom of the pan. If they stick, don’t worry–they’re potstickers! Just try to get them out in one piece.
For the balsamic reduction:
1/4 cup balsamic vinegar
1 T honey
2 t sugar (or brown sugar)
In a small pot, bring the vinegar to a boil. Then, pour in the sugar and honey and let it simmer until about 3/4 of the liquid has evaporated. Take it off the heat and let it cool. When it’s done, it’ll be a little thinner than syrup.
Serve potstickers warm and drizzle the balsamic reduction over the top. If you don’t want to cook all the potstickers at once, they freeze really well. Just spread them out on a cookie sheet and put them in the freezer until they’re solid, then throw them in a bag. Just defrost them before you throw them in a pan. If you made your potstickers like mine, they look really neat in rows.