Steamed Pork & Ginger Potstickers

Judging from how M was raving about this experiment, we will be returning to this dish very soon. I was quite enamored with the deliciousness, if not the lengthy (ish) creation process and we almost decided to try round 2 for dinner the next night!

Having never made homemade dumplings/wontons/potstickers before, I was quite intimidated and actually kept the ingredients in the fridge for quite a while before making myself bite the bullet. Not as difficult as I thought, though time consuming, this would be fun to do in a group setting. I would at least recommend playing some good music… I adapted the ingredients (if not the method!) quite a bit from the Perfect Potstickers at the Food Network, my version is below:

2 cups chopped Napa cabbage/Asian coleslaw

1 lb ground pork

2 tbsp minced ginger

1.5 tbsp minced garlic

2 tbsp soy sauce

3 tbsp sesame oil

1 egg

1 pack wonton wrappers

salt to taste

1-2 cups chicken stock

 

-combine all ingredients except for chicken stock and wrappers in a large bowl until thoroughly mixed (yes, the pork is still raw)

-form potstickers by gently removing 1 wonton wrapper from the package at a time, covering the others with a damp cloth to prevent them drying out

-brush 2 edges of the wrapper lightly with water

-place 1/2 rounded tsp of pork filling in the center of the wrapper

-fold over, seal edges and shape into triangles (these worked best for us) or other dumpling shapes

-set on a sheet pan and cover with a damp cloth

-repeat with remaining wrappers and filling (where the extra set of hands can come in handy!)

-heat a saucepan over medium heat, brushing with vegetable oil once hot

-add 8-10 potstickers to pan at a time and cook for 2-4 minutes without touching, crisping one side

-add 1/3 cup chicken stock to pan, turn heat to low and cover

-steam potstickers for 8-10 minutes or until done, set on a plate or in oven to keep warm

-clean pan by pouring in water to deglaze it

-repeat with remaining potstickers in batches

-serve potstickers warm with Sriracha (M’s choice) or plain, they are just as heavenly

-save some for leftovers if you can stand it – even cold, these were the most amazing thing we have ever eaten when we came in from a late night out!

Pork & Ginger Potstickers, crispy goodness

Pork & Ginger Potstickers – crispy goodness

 

 

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