These Pork Potsticker are better than take-out and the best part is you don’t have to eat it as an appetizer. You can eat it for your main meal. They are a favorite in my house and gathers everyone around the stove at dinner time. These are easy to make and everyone can help. They freeze perfectly and thaw quickly for for eating anytime.
INGREDIENTS
Stuffing Mix
- 1Tbs sesame oil
- ½ yellow onion cut in thin slices
- 10 oz. cole-slaw angel hair fresh cabbage
- ½ tsp. salt
- ½ tsp. white pepper
- 2 Tbsp Soy Sauce
- 1 # ground pork
- 2 Tbsp raw green onions cut in rounds
Dumpling Wrapper
- 18 oz. won ton wraps (Ready made in refrigerator section of grocer- about 75-80 wraps)
- Sesame oil (2tsp. for every 12 steamed)
- Water for steaming (1/3 cup for every 12 steamed)
Dipping Sauce
- 3/4 cup Rice Wine Vinegar
- 1 tsp sugar
- 2 Tbsp. Light Soy Sauce
- 1/4 tsp. Sesame seeds toasted
- 2 Tbsp. green onion garnish cut in thin rounds
INSTRUCTIONS
Heat oil on medium high. Add onions and sauté until onions are translucent. Add cabbage, salt, pepper, and soy sauce. Cook stirring frequently until all cabbage is soft about 10 min. Remove from heat and set aside to cool. Set aside 1/2 of the cabbage mixture for a side vegetable. Plan to use 1/2 of the cabbage only in the stuffing mix.
Once cabbage mixture is cooled completely add uncooked ground pork, and raw green onion. Mix well.
Place one teaspoon mixture in a single won-ton wrap. Dip your finger in water and run your wet finger around the edges of the won-ton wrap. Fold the square won-ton wrap on it’s diagonal so it is triangle shaped and press edges together firmly. Repeat this until all the pork mixture is used.
Keep a moist paper towel over the completed pot stickers so they do not dry out before cooking.
Heat a large fry pan on medium high and add 2 tsp. sesame oil to coat the bottom. Place 12-15 dumplings in the pan depending on the size of the pan. Leave enough space between the potstickers so they are not touching. Cook on medium high for 2 min until bronzed on one side. Add 1/3 cup water, cover with a lid immediately. Cook on medium high for 3 minutes and then turn heat to low for 3 more minutes. Uncover and cook any remaining water off so that the bottoms get crisp but not burnt. Use a spatula with a nice edge to scoop up the potstickers without leaving the dumpling wrap stuck to the pan.
Serve hot while cooking with dipping sauce.
Yield: 70-80 dumplings
Servings: 10 (8dumplings per serving)
Serving suggestions: Serve with yellow vegetable fried rice (see recipe), stir-fry vegetables or Asian noodles.