Pork 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 pork potsticker.
pork potsticker recipe
Pork and Bok Choy Potstickers
Piping hot with a side of dipping sauce, this pork potsticker recipe hits the spot every single time! Skip the Panda Express and try these out at home!
- 1/2 lb ground pork
- 1 c finely chopped bok choy (both white and green parts) you can use spinach
- 2 tbsp minced fresh ginger
- 1 1/2 tbsp minced garlic
- 1 1/2 tbsp soy sauce
- 2 tbsp sesame or coconut oil
- 1 tsp rice vinegar
- 1/2 tsp hot chili sauce
- 1/4 c thinly sliced green onions
- 2 tbsp minced cilantro
- 1 egg
- pinch salt and pepper be generous
- 1 package wonton wrappers
In large bowl mix the pork, bok choy, ginger, garlic, soy sauce, sesame oil, rice vinegar, hot sauce, green onions, cilantro, egg, and salt and pepper. Set up a station with the filling, gyoza wrappers, a little bowl of water, and a sheet pan lined in plastic wrap.
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).
Adapted from JB Organic Community Recipe Board
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