The best thing about Sara Moulton’s recipes is the bang for the bucka combination of simplicity and unexpected wow-factor, as in this set of instructions for Fruit Potstickers from her new cookbook “Sara Moulton’s Everyday Family Dinners.” The original recipe calls for plums or nectarines, but, as Moulton writes, “Virtually any fruit would work. Indeed, you could adapt and re-adapt this recipe all year long according to what’s in season.” I used a pear, and it was delicious.
Fruit Potstickers
Adapted from “Sara Moulton’s Everyday Family Dinners.” Makes 12.
Ingredients
1 large pear, plum, nectarine or other fruit of your choice
2 tablespoons sugar, divided
1/2 tablespoon fresh lemon juice
12 wonton wrappers (3 1/2by 3 inches)
1/2 tablespoon vegetable oil
1/2 tablespoon unsalted butter
Water, as needed
Directions
Peel the pear, cut it in half, core and cut each half into six roughly equal-sized pieces. Toss the fruit with 1 tablespoon sugar and the lemon juice in a medium bowl.
Spread out the wonton wrappers on a work surface. Place a piece of fruit in the center of each. Reserve any juices in the bowl. Brush the edges of each wrapper with water; lift two opposite corners of each wrapper and press together above the center of the fruit; bring the other two opposite corners up and press them together. You should have shaped the wonton into a little pyramid with the piece of fruit inside. Pinch the wrapper together very tightly at the seams to make sure it is well sealed.
Heat the vegetable oil and butter in a large nonstick skillet over medium heat until bubbly, then arrange the pot stickers, seam sides up, in the skillet. Cook for 2 to 3 minutes, or until the bottoms are pale golden. Add 1/3 cup water, reduce the heat to low, cover with a lid, and cook for 5 minutes.
Sprinkle the remaining 1 tablespoon sugar over the pot stickers and cook, covered, for 1 to 2 minutes more or until the liquid has evaporated. (Add more water and cook 1 to 2 minutes more if the wonton wrappers are not tender.) Remove the lid and continue to cook until the bottoms of the pot stickers are crisp and golden. Gently loosen the pot stickers from the pan and lift them out onto a serving plate. Stir 1/4 cup water into any juices left in the bowl in which the fruit was tossed. Add the mixture to the skillet, bring it to a boil, scraping up the brown bits at the bottom of the pan, and drizzle the liquid over the pot stickers. Serve hot with a spoonful of sweetened whipped cream or vanilla ice cream if desired.
