Potstickers seem like a terrible idea when you are assembling them (even a good audiobook is hard-pressed to help me forget how boring I find the task, although, really, it only takes about 12 minutes to make 50), but the best idea ever when you need a quick lunch or dinner and you suddenly remember you are eight minutes away from a hot, delicious, healthy potsticker.
Pork and Bok Choy Potstickers
(Adapted from JB Organic’s Community Recipe Boards)
Makes 40-50 potstickers
1/2 lb ground pork
1 cup finally chopped bok choy (both white and green parts) (You could use spinach instead)
2 T minced fresh ginger
1 1/2 T minced garlic
1 1/2 T soy sauce
2 T sesame or coconut oil
1 t rice vinegar
1/2 t hot chili sauce
1/4 cup thinly sliced green onions
2 T minced cilantro
Generous pinch salt and pepper
1 package wonton wrappers
In a bowl, mix all ingredients except for wrappers (obviously!), until well combined.
In the center of a wonton wrapper, drop about a tablespoon of the pork/bok choy mixture. With a wet finger, moiston the edge of your wonton wrapper all the way around, fold it in half and crimp the edges.
Lay on a cookie sheet. Repeat a million times until FINALLY all of your filling is gone.
Freeze for an hour or two and then transfer to a plastic bag or tupperware (or cook immediately).
To cook, heat 1 tablespoon of oil in a frying pan over medium heat, swirling to coat the bottom of the pan. When oil is hot, add potstickers in a single layer and let cook for about 3 minutes, until you have a nicely browned bottom. Flip the potstickers over, add 2 tablespoons of water and cover. Let steam for about 3 minutes. Remove the cover and let cook another minute or two.
Serve immediately with the dipping sauce of your choice (I like soy
sauce, Bart likes this random sweet chili sauce I bought for $1 on the
Asian aisle of my grocery store).