anything that is a savory filling in dough. I like making these things, too--there's something great about the process of making the dough and the filling, and shaping the potstickers, steamed buns, pies, etc. It usually takes a few hours for everything to come together, but the resulting food is usually enough to eat several times. Every few months, I set aside a half a day or so for the process; the previous time (a few weeks ago), I made kimchi-filled steamed buns--we liked them so much, there was barely any left over after dinner. I'd never made steamed buns before, and mine were far from pretty, but they were so good! I also like that I could make the dough for them myself, whereas with potstickers, there's just no way that I'm willing to roll out quite so many perfect circles of dough.
Yesterday, Matt and I worked on potstickers with three different fillings--one was tofu and green onion; another had king oyster mushrooms and buna-shimeji; and the third was a mix of mushrooms, napa cabbage, and green onions. We'd gotten the vegetables on Saturday in our CSA share, and although I had wanted to make kimchi, I realized that we still have some left from our last batch; the potstickers took more effort, but I'm glad that we've made them. We also made a batch of the steamed buns with a couple of the different fillings, and put everything away into the freezer for later.
I like doing this--putting away food for later; it's probably why I became so enthusiastic about canning so quickly. And canning paved the way for making more things like this... Not only can I make things that taste so much better than what I can get at the Asian market, but I can also use up the local ingredients that we get from our CSA basket.