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Home » Recipes » PORK GINGER POTSTICKERS, IF YOU LIKED IT SAY HELLO

PORK GINGER POTSTICKERS, IF YOU LIKED IT SAY HELLO

Posted by , on 14 de setembro de 2014 in Recipes

Instructions

HOW TO MAKE PORK GINGER POTSTICKERS, IF YOU LIKED IT SAY HELLO

INGREDIENTS:

    • 1 pound ground pork
    • 1 cup shredded green cabbage
    • 3 ounces shiitake mushrooms, diced
    • 1 carrot, peeled and shredded
    • 2 cloves garlic, pressed
    • 1 green onion, thinly sliced
    • 2 tablespoons freshly grated ginger
    • 2 tablespoons reduced sodium soy sauce
    • 2 teaspoons sesame oil
    • 1 teaspoon rice vinegar
    • 1/4 teaspoon white pepper
    • 40 won ton wrappers
    • 2 tablespoons vegetable oil
    • 2 tablespoons soy sauce

DIRECTIONS:

  1. In a large bowl, combine pork, cabbage, mushrooms, carrot, garlic, green onion, ginger, soy sauce, sesame oil, rice vinegar and white pepper.*
  2. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
  3. Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
  4. Serve immediately with soy sauce, if desired.

NOTES:

*The filling in the potstickers does not have to be cooked prior to wrapping.

*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.

Ingredients
  • 1 pound ground pork
  • 1 cup shredded green cabbage
  • 3 ounces shiitake mushrooms, diced
  • 1 carrot, peeled and shredded
  • 2 cloves garlic, pressed
  • 1 green onion, thinly sliced
  • 2 tablespoons freshly grated ginger
  • 2 tablespoons reduced sodium soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon white pepper
  • 40 won ton wrappers
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
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