Ingredients
- 8 oz. ground pork
- Prepared dumpling or wonton wrappers
- 2 tsp. sugar
- 1 Tbsp. soy sauce
- 2 tsp. rice wine
- 2 tsp. sesame oil
- 2 tsp. ground ginger
- 2 green onions, finely chopped
- ½ cup finely chopped cabbage
- 2 garlic cloves, minced
- 1 Tbsp. cornstarch (optional)
- 2 Tbsp. vegetable or canola oil
- ¼ cup water
For Dipping Sauce - 2 Tbsp. soy sauce
- 1 ½ Tbsp. rice vinegar
- 1 tsp. sesame oil
- ½ Tbsp. lime juice
- 1 tsp. honey
- ½ tsp. crushed red pepper or chile garlic sauce (optional)
- Sesame seeds for garnish
- sliced green onions for garnish
Instructions
- In a large bowl, mix sugar, soy sauce, rice wine, sesame oil and ginger to taste. Add pork, green onion, cabbage, and garlic.
- Whisk together 1/3 cup water and 1 tsp. cornstarch to make a slurry to act as glue for wrappers.
- Using a potsticker press, fill dumpling wrappers with 1 heaping tsp. of filling. “Paint” the outer edge of the wrapper with slurry. Press firmly to close and seal dumpling.
- Place wrapped dumplings on a large tray. Cover with towel or plastic wrap to prevent drying while you make all dumplings.
- Heat nonstick pan over medium heat. Add oil to coat bottom of the pan. When the oil starts to get hot, add potstickers in a single layer.
- Cook for 1 to 2 minutes to start browning. When lightly browned on the bottom, carefully and slowly pour ¼ cup of water and immediately cover with the lid to trap steam. (Water may splatter, so use caution!) Let cook for 3 minutes. Then, open lid and let the potstickers continue to cook, uncovered until all water evaporates and the bottoms are crisp and browned.
- Whisk soy sauce, rice vinegar, sesame oil, lime juice, honey, and optional peppers for dipping sauce.
- Serve with potstickers, sprinkled with sesame seeds and green onions.
