Morel Mushroom Potstickers with Creamy Herb Dipping Sauce

Morel Mushroom Potstickers with Creamy Herb Dipping Sauce | The Solstice TableMorel Mushroom Potstickers with Creamy Herb Dipping Sauce | The Solstice TableMorel Mushroom Potstickers with Creamy Herb Dipping Sauce | The Solstice Table
You definitely want to keep it simple with morel mushrooms because they’re such a delicacy that it’d be a shame to loose their unique, buttery flavor in an over complicated dish (see the previous post for super simple creamy morel toasts) but sometimes you gotta mix it up. This is where these morel mushroom potstickers come in. They’re different from what I usually use morels for but their flavor still shines through and they’re crazy addictive. This recipe will make approximately 24 potstickers which you can use as an appetizer for a party or you could choose to just share them with a few friends and make them more of a lunch. I chose to pair these with a creamy dip because I love morels and cream but you could definitely serve these with a more typical soy sauce and rice vinegar dipping sauce which would make this dish completely vegan.

Morel Mushroom Potstickers with Creamy Herb Dipping Sauce | The Solstice TableMorel Mushroom Potstickers with Creamy Herb Dipping Sauce | The Solstice TableMorel Mushroom Potstickers with Creamy Herb Dipping Sauce | The Solstice Table

Morel Mushroom Potstickers with Creamy Dipping Sauce

Makes approximately 24 potstickers

6 ounces Morel Mushrooms, sliced into rings (about 2 cups)
1 cup Leeks, thinly sliced
1 Garlic Clove, minced
1/2 a Lemon
2 TBS Chives, minced
1 package Gyoza wrappers
Olive Oil

For the Dipping Sauce
3/4 cup Greek Yogurt
3 TBS Buttermilk
2 TBS Dill, minced
2 TBS Italian Parsley, minced
3 TBS Chives, minced
Olive Oil
Salt

Cook the filling
Heat a nice glug (about 1 TBS) of olive oil in a skillet at medium heat. Once starting to shimmer add in the mushrooms and cook for 2 minutes until they’re just starting to soften. Add in the leeks along with a pinch of salt and cook 3 to 4 minutes more until the leeks are softened. Add in half of the minced garlic and cook, stirring frequently, until the garlic is fragrant and softened but well before it would begin to brown. Remove from heat and squeeze the juice from the half lemon over top along with the chives and toss to combine. Set aside to cool.

Make the dipping sauce
While the morel mixture is cooling make the dipping sauce. Mix together the yogurt, buttermilk, herbs and remaining garlic in a medium bowl. Drizzle in a little olive oil and season to taste. Cover and put in the fridge until ready to serve.

Assemble the Potstickers
Working 4 to 6 at a time, place about a tablespoon of filling in the center of each wrapper. Dip your finger in some water and wet the outside of the wrapper by tracing a circle around the edge. Fold the wrapper in half and then pinch the edges shut, wetting the edges more if necessary. Repeat this process until you’ve used up all of your filling. I found this recipe makes about 2 dozen potstickers but it can make more if you don’t stuff them as fully.

Cook the Potstickers
Heat a tablespoon of oil in your pan and place as many potstickers in as will fit in one layer. Cook for 3 to 4 minutes until browned and then flip over and cook another 2 minutes or so until that side is browned as well. Add in a few tablespoons of water (be careful as the oil will spit) and quickly cover with a lid. Cook for 3 to 5 minutes more until steamed through. Remove the lid and cook until all water has evaporated. Continue working in batches until they’re all done! Serve immediately with the dipping sauce.