Potstickers

Remember the wontons that were going to make a reappearance so they didn’t get wasted? Well, here they are! And, even for their original purpose!

I decided to make some potstickers/dumplings with the leftover wonton wraps. I tried about 4 different sealing techniques before I realized I was absolutely terrible at all of them and went the super easy, albeit not terribly pretty, triangle route.

I got this recipe from Shawnda and modified it. The filling was great although, thanks to my unlevel stove, the frying/steaming didn’t go QUITE so smoothly.

I then just made up my own dipping sauce.

Pork Potstickers
Adapted from Confections of a Foodie Bride

1/2 lb. ground pork
2 Tbsp. soy sauce
2/3 cup green onions
1 cup napa cabbage, sliced
2 cloves garlic, minced
2 tsp. fresh ginger, minced
1 Tbsp. toasted sesame oil
Wonton wrappers (about 30)
1 Tbsp. vegetable or canola oil

Most potsticker recipes do not call for cooking the pork, so if you want, you can just mix all the ingredients together (except the vegetable oil) and start stuffing/wrapping.

But, like Shawnda, I am a little scared of raw pork so I cooked mine first. If using this method: cook the ground pork over medium heat until done and drain. Add the garlic and ginger and saute until just fragrant. Add the onions, soy sauce and cabbage and cook until the greens are wilted.  Off the heat, add the toasted sesame oil and stir to combine.

Let mixture cool just a bit and add it to the bowl of a food processor. Process the filling until it reaches the desired consistency.

Lay a wrapper on a flat, dry surface put a Tbsp of mixture in in the middle. Using your fingers or a pastry brush, wet the wonton wrapper surrounding the filling and fold the dumpling…well, any way that is easiest for you. 

Add oil to a clean skillet over medium heat. Add dumplings and brown them on one side, about a minute or two.

Add 1/3 cup water to the pan and cover tightly. Remove from heat when the dumplings are golden brown on one side and the wrappers are cooked, about 4 minutes.

Ginger-Soy Dipping Sauce

1/4 cup lite soy sauce
2 Tbsp. rice wine vinegar
2 tsp. toasted sesame oil
2 tsp. fresh ginger, minced
1 clove garlic, minced
2 Tbsp. green onions

Combine all ingredients (I make this before the dumplings so the flavors can meld for a while) and serve with potstickers.