Cookie Butter and Banana Potstickers

A delicate crunch filled with banana that is made heavenly by the creamy complexity of cookie butter. It makes for such a special dessert that no one will guess how easy it is to make.

I made 24 potstickers and it took me about 40 minutes so it is easily a lesser time commitment than a batch of cookies and with less mess and ingredients. Because you don’t prep the filling, you can easily make these potstickers to use the remainder of dumpling wrappers from other dumplings.

You can sub in another creamy component such as nutella (I prefer Justin’s because it’s less sweet and more nutty), nut butter, or a mixture of cream cheese and sugar, and top it with any fruit that you fancy or even a dollop of preserves. 

The pot stickers are decadent so factor each person eating 2-3 of them.

Disclaimer: These delightful little bites are not authenticate.

Cookie Butter and Banana Potstickers Ingredients
24 - 3.5” round gyoza wrappers (also known as egg roll wrappers, wonton wrappers, dumpling skins)
½ c cookie butter
1 banana
2-4 Tbl avocado oil (or other neutral oil)
¼ c of water

Cookie Butter and Banana Potstickers Directions
Lay out a dumpling wrapper (I like to work 4 at a time) and pile 1 tsp of cookie butter in a straight line down the middle of the wrapper. Make sure you don’t get closer than about ⅓”-½” from the edge.

Fold it as a volcano. See the photo from Gyoza: The Ultimate Dumpling Cookbook by Paradise Yamamoto. It’s far simpler than it looks, but no need to get frustrated. Wrap it however you’re comfortable doing so.

In the hole of the volcano, add a piece of banana. Slice the banana into about ¼” rounds then slice in half. Depending on the size of your banana and how you wrapped the dumpling, add 1-2 pieces of banana.

Boil water. Add 2-4 Tbl oil to a frying pan to generously coat it. Once the oil shimmers, add 1 dumpling. If you hear a light sizzle, you can put in the other dumplings. If not, remove it immediately, and keep heating.

You want a slight sizzle during the remainder of cooking. I used a 10” pot and they fit, but you may need to do more than one batch. Do not overcrowd. Once the pot is hot enough, do not move the dumplings (say to make them fit better in the pan) because they will most likely stick to the pan.

Cook the dumpligs uncovered for about 3-5 minutes until the dumpling wrappers are slightly translucent. Add 2 Tbl of boiling water at arms length to the pan and immediately cover it with a glass lid. DO NOT add cold or room temperature oil. Once the water is absorbed and only the oil remains, remove it from heat and serve. 

Notes
You can shape the dumplings ahead of time, cover them, and refrigerate them until you’re ready to cook. 

I like to eat them best when they’re warm, but you can also eat them at room temperature.

Your volcanoes may leak during cooking if you have a small tear or if the filling got too close to the edge. Don’t sweat the small stuff. I assure you no one will complain once they eat it. If they do, kick them out.