Saturday, March 22, 2014


This recipe was time consuming, but not difficult, and SO WORTH IT because they turned out delicious!
I ended up using Joy Chen's Potsticker Mild Dipping Sauce paired with them and it was awesome!

yield: 33 potstickers

1 lb ground pork
1C shredded red cabbage
3oz shiitake mushrooms, chopped (I used a mushroom medley from Wegman's because I couldn't find just shiitake mushrooms)
2 cloves garlic, minced
2 green onions, thinly sliced
1 tbs hoisin sauce
1 tbs freshly grated ginger
2 tsp sesame oil
¼ tsp white pepper
1 tsp Sriracha
won ton wrappers (found in the freezer section)
vegetable oil for cooking

  1. In a large bowl, combine pork, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil, Sriracha, and white pepper.
  2. Place won ton wrappers on a work surface.
  3. Spoon 1 tbs of the pork mixture into the center of each wrapper.
  4. Using your finger, rub the edges of the wrappers with water.
  5. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
  6. Heat 2 tbs of vegetable oil in a large skillet over medium heat.
  7. Add a single layer of potstickers to the skillet and cook until golden and crisp, about 4-5 minutes.
  8. Add more vegetable oil as needed (I added about 2 tbs with every batch I cooked).
  9. Enjoy!

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