Potstickers make a meal that adults and children can both fall in love with. Potstickers can be eaten with a fork, chopsticks, or cute little fingers.  They can be baked, broiled, fried or steamed, and then dipped into a variety of sauces.

Perfect meal.

Perfect way to teach kids how to cook too.

I love potstickers. In my home, we make potstickers every week because I am a ninja. Actually, at the beginning of every month, I make a batch of 200 potstickers and freeze them.

Talk about hard work, but it definitely pays off on those nights that I have nothing left and am on the verge on committing fast food suicide. And then a child reminds me that she "sure wishes that she could just have a potsticker" and BAHM...dinner is done.

Once you have mastered this recipe, you will find yourself doing all sorts of good and not-so-great  variations. Honestly, I like to think of potstickers as teeny tiny vegetable delivery pouches. Kids and picky adults love love love them.

Take the sweetness of autumn corn and toss it with the tang of kalamata olives, and you get a delicious corn salad. I love this salad because you can turn it into a main dish or hell, get crazy and make it a dip by skipping out on the lettuce.  

I love to make this whenever I am strapped for time but still want something that uses all of the fresh produce and takes great. Place this along side a roasted turkey or butternut squash soup.