I have yet to meet a person who doesn’t like potstickers. They are like the ravioli of Asia and are little happy packages of powerful flavor. You can basically put anything you want in them too. This recipe uses ground pork, but you can also put shrimp in there, chicken, beef, or make them veggies only if you so desire. I would eat any and all of those, gladly. The upside to these potstickers is they are probably the least labor intensive potstickers I’ve seen. Let’s get to the recipe:
1 pound ground pork
3 tbsp hoisin sauce
2 tbsp finely chopped thai basil or cilantro
2 tbsp finely chopped scallions
1 tbsp finely chopped garlic
1 tbsp sriracha
2 tsp finely chopped ginger
2 tsp fish sauce
1 (12-ounce) package wonton wrappers
Canola or peanut oil
Dipping Sauce Ingredients:
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp honey
1 tbsp thinly sliced scallion
1 tsp sesame seeds
In a large bowl, gently combine the pork, hoisin, basil/cilantro, scallions, garlic, sriracha, ginger, and fish sauce (make sure it’s mixed but never overhandle ground meat or it will get tough).
Spoon a teaspoon of filling into a wonton wrapper, then dip your finger in some water and run it along two of the four edges of the wrapper, so it will seal shut. Try not to get any air trapped in the dumpling, or it will expand while it steams and the dumpling could burst. The hardest part about filling the dumplings is not overstuffing them! These are the two shapes I like to do:
And this one. For this shape you just bring all four corners of the wonton square to the center and seal it up:
Steam the dumplings for 10 minutes, until the pork has cooked through.
Mix all the dipping sauce ingredients together, and enjoy your potstickers with the dipping sauce. Thanks for stopping by and enjoy your weekend!
Recipe adapted from Urban Belly Pork Potstickers from Bobbi’s Fresh & Foodie blog. Thanks for sharing Bobbi!