This is one of those unusual marijuana recipes that actually works well using crumbled marijuana bud (also known as flowers). That's right, no need to infuse marijuana butter or oil or use hash or kief to make this marijuana recipe, but be sure to decarboxylate first.
This marijuana recipe puts the pot in potstickers. Using store bought wonton wrappers, the little medicated dumplings are quick and easy to make. This is one of the most versatile of marijuana recipes as you can serve the dumplings pan-fried with soy sauce for dipping, or drop them into simmering chicken stock for a Wonton Soup that packs a medicated punch.
Freezer Friendly POT Stickers
For longer storage, freeze individual portions in plastic freezer containers between layers of waxed paper. When you want to enjoy a medicated entrée, reheat gently in simmering soup or use the instructions below to cook frozen potstickers on the stovetop, adding a little bit of cook time to compensate for their frozen state.
A note about the Dosing on this recipe!
This recipe will have about 30 mg THC per serving IF you use average cannabis (10% THC). To adjust the dosage up or down for your personal needs and to reflect the strength of the marijuana you are cooking with, be sure to take my FREE 10 minute online Dosing Class that will teach you how to do it, or use my handy dosage calculator tools that do all the math for you (see below).
Cheri's Dosage Calculators
Perfect dosing every time, even when not cooking with lab tested weed. Easy to use!
Marijuana Recipes: POT Stickers
- 3/4 cup Napa cabbage finely chopped
- 1/4 cup green onions finely chopped
- 1 teaspoon fresh ginger minced
- 1 teaspoon garlic minced
- 1/2 pound ground pork
- 1/2 teaspoon Chinese 5 spice powder
- 1/4 teaspoon black pepper
- 2.25 grams* decarboxylated ground marijuana flowers**
- 1 teaspoon toasted sesame oil
- 2 teaspoons soy sauce more for dipping
- 36 wonton wrappers small square
- Finely chop the Napa cabbage, green onions, ginger and garlic. If you have one, a food processor makes quick work of this. Place the chopped veggies in a bowl with the remaining ingredients and mix until everything is evenly combined.
- Line a baking sheet with waxed paper. On a clean work surface, lightly brush the outer 4 edges of a wonton wrapper with water. Place 1 teaspoon of filling in the center of the wrapper and fold in half to make a triangle. Carefully press out the air surrounding the filling and pinch the edges closed to seal. Fold the bottom two corners inward and use a drop of water to seal them in place (see photos). Repeat with remaining wrappers and filling.
- At this point, you have three choices, freeze to use later (you can also cook some now and freeze leftovers for later), pan fry, or use in soup:
- To Freeze: Freeze dumplings, uncooked, in a single layer on a waxed paper-lined baking sheet. Once frozen, remove to a lidded freezer container or plastic storage bag. Cook frozen potstickers as outlined below.
- To Pan Fry: Heat a small amount of vegetable or canola oil over medium-high heat in a skillet large enough to hold the amount you want to cook in a single layer with little room to spare. Add potstickers to skillet, taking care to avoid sputtering oil, and cook without moving for about 3 minutes or until bottoms are browned. Add 1/2-cup water to the hot skillet and immediately cover. Reduce heat to medium-low and let dumplings steam for about 4 minutes or until cooked through. Remove from pan and serve with soy sauce for dipping.
- To Use in Soup: Bring chicken stock to a simmer. Add desired number of dumplings to simmering stock and cook for about 5 minutes. Keep stock at a low simmer as opposed to a rolling boil in order to avoid the wontons coming apart. Optional wonton soup add-ins include cooked chicken, shrimp, boy choy and/or shitake mushrooms. A half-teaspoon or so of sesame oil stirred into the soup adds a nice flavor as well.