Saturday, September 8, 2012

Pork Potstickers with Dipping Sauce

You can easily double this recipe and freeze (just freeze on a sheet pan and then transfer to a ziplock) You can use the standard wonton wrappers or go giant and just use egg roll wrappers. The pros to the wonton is they are easier to dip, but the process takes a lot longer. The giant ones are faster to make, but you will need a fork to assist the dipping process.

Pork Potstickers with Dipping Sauce
(makes about 16 giant or 40+ regular)

1 lb ground pork
1/2 bag of shredded cabbage
1 cup diced green onion
1 can water chestnuts, diced
1 tbsp soy sauce
2 tbsp rice wine vinegar
1 cube of ginger, minced
3 garlic cloves, minced
2 tsp corn starch
salt and pepper

wonton or egg roll wrappers

Dipping sauce (recipe at bottom)

Mix all the stuffing ingredients together with your hands.

Line a sheet pan with parchment paper.

Lay out a wrapper. For wonton sized, use a heaping tsp full of filling. For egg roll sized, about an egg sized.

The wrapper is going to be folded in half, diagonally. So fill one half of a wrapper (from corner to corner) with the filling. With the egg roll one, make sure the filling is smushed down, leaving about a half inch around the edge. The wet your finger and run it along the edges. Pull the corner from the empty side across and press shut. Then press seal the rest of the edges. The end result is just a simple triangle. If you are confused at this point, Im sorry. Its hard to describe but its easy to do. Just look at the picture and it will all come together. Next time I make it, I will take pictures of the process.

Finish filling the wrappers. At this point you can freeze and transfer to a ziplock and make later. Just freeze when they are laying separate or they will stick when thawed.

To cook:

Heat a skillet (with a lid!!) to medium. Let it fully preheat.

Put a tsp or so of oil in the pan and swirl it around. Put a few potstickers in it. Leave room to maneuver.
Let cook a couple minutes, until golden brown (check often, it could burn fast depending on how hot your stove gets)
Flip and brown the other side. Once nice and brown, add 1/4 cup of water and put on a lid. Cook until water is gone, shuffleboarding the skillet every so often. Remove and let cool a couple minutes.

Dipping sauce
1/4 cup low sodium soy sauce
2 tbsp rice wine vinegar
1 tbsp sugar or honey
1 tsp of Srircha or Garlic Chili Sauce. Or 1/4 tsp red pepper flakes. (more or less to taste)

Whisk together and dip away!

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