Pork & veggie pot stickers
Thursday, April 10, 2014
I teased these bad boys a bit on Sunday so I figure I have strung you along long enough!
I love a good pot sticker / dumpling / wonton / whatever they are called. I actually just googled it (nerd.) and there really is a slight difference but I won't go into those boring details.
These are pork and veggie filled but you could substitute almost anything to your preference. Chicken, straight vegetable, beef, veal, ANYTHING. GET CRAZY. DO YOU.
What you need...
1 lb ground pork
1 cup shredded green cabbage
3 oz shiitake mushrooms, diced
2 cloves garlic, pressed
2 green onions, thinly sliced
1 tbsp hoisin
1 tbsp freshly grated ginger
2 tsps sesame oil
1-2 tsp Sriracha, your preference
1/4 tsp white pepper
36 2-inch wonton wrappers
2 tbsp vegetable, canola or sunflower oil
What you do...
In a large bowl, combine the pork, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil, Sriracha and white pepper.
*Note: I found the white pepper, hoisin, sesame oil, Sriracha and wonton wrappers in the Asian section at the grocery store. The wonton wrappers I used were actually in the freezer section (which really threw me off... searching forever!).
To assemble your pot stickers, place the wrappers on a clean work surface. The wrappers I found were square but I think circular would work much better if you can find it.
Spoon 1 tablespoon of your filling into the center of the wrapper. Use your finger to rub each edge with cold water. Then fold the wrapper over the filling to create a half-moon if you have the circular wrappers. If you have the square ones then fold them corner-to-corner to create a triangular shape.
Heat your oil in a large skillet over medium heat. I decided to try sunflower oil since I've heard it is a healthier option. I found mine in the organic section at Wegmans and love using it! It has a higher smoke point than olive oil so it's good to use for sautéing, frying, etc.
Once your oil is good and hot add the potstickers in a single layer. Cook about 4-5 minutes until they are golden and crispy.
Serve with soy sauce.
You can easily reheat leftovers (this recipe makes a lot!!!) and even freeze extras if you want to. We had these for a couple of days... stuck them in the toaster oven and they were just as delicious as the first day!
You can see the original recipe here.
Unrelated to these nummy pot stickers (the baby talk is starting to infiltrate my brain), Hadley slept through the night last night and has been an absolute angel this morning!!! My wisdom tooth pain has subsided as well. WHAT A GLORIOUS DAY. There really is nothing like a good night's sleep. Hells to the fuggin' yeah.
One love my friends,