Recipe type: Entree, Appetizer
- 1 lb ground pork
- 1 head Napa cabbage, finely chopped
- 1 large nob(2-3 inches) fresh ginger, grated
- 1/2 bunch fresh cilantro, finely chopped
- 4 cloves garlic, peeled and minced
- 1 large carrot, finely grated(we were out of carrots)
- 6 shitaki mushrooms, finely chopped
- 1/2 bunch green onions, thinly sliced
- 1-2 Tbsp soy sauce(I used Braggs Aminos)
- 1 1/2 tsp dark sesame oil
- 2 grinds black pepper(you can use 1/2 tsp of white pepper in the place of black pepper)
- 1 package square wonton wrappers
- DIPPING SAUCE
- 2 grinds black pepper
- 1 squeeze Siracha
- 1 tsp part sesame oil
- 3 Tbsp soy sauce, or Braggs Aminos
- 2 tsp rice wine vinegar
- 1 Tbsp chopped fresh cilantro
- 1 pinch chili flakes
- Mix first 11 ingredients in large bowl, until combined
- Cook a spoonful of the mix in a saute pan to make sure the seasonings are to your liking
- Add more seasoning if necessary
- Place a tsp of the pork mixture into each of the wonton wrappers
- Fill a small container with water
- Dip your finger in the water and run it along 2 sides of the wrapper
- Fold the wrappers into a triangle
- Seal the edges with your fingers, pressing sides together and pressing out air from the center filling
- Crimp sides once and then twice if you prefer(see process pic)
- In a large, deep skillet, heat 2 tablespoons vegetable, or grapeseed oil over medium high heat
- Place just enough pot stickers that fit comfortably into the oil seam sides up
- Heat 30 seconds to a minute
- Carefully and quickly pour 1/8 cup water into the skillet, and quickly cover
- Steam potstickers for 2-3 minutes
- When the bottoms begin to brown, remove pot stickers from pan to plate
- In a small serving bowl, mix together the dipping sauce ingredients, and adjust proportions to taste.
Recipe by Food Filled Life at http://foodfilledlife.com/2013/01/14/pork-potstickers/