Description
Super easy potstickers, just like mom, ummm, the restaurant used to make.
Ingredients
- FOR THE POTSTICKERS:
- 1 pound Ground Pork Or Ground Chicken
- 1 teaspoon Soy Sauce
- 1 teaspoon Rice Wine Vinegar
- 1 teaspoon Sesame Oil
- ½ teaspoons Garlic, Minced
- ½ teaspoons Fresh Ginger, Grated
- ⅛ cups Scallions, Thinly Sliced
- ½ teaspoons Salt
- ½ teaspoons Pepper
- ½ teaspoons Sugar
- 12 ounces, weight Won-ton Or Potsticker Wrappers
- Vegetable Oil, For Frying
- FOR THE DIPPING SAUCE:
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Rice Wine Vinegar
- ½ Tablespoons Sesame Oil
- 2 cloves Garlic, Minced
- 1 Tablespoon Fresh Ginger, Grated (I Like A Lot!)
- 3 whole Scallions, Thinly Sliced
- 1 pinch Salt To Taste
- 1 pinch Pepper To Taste
- 1 pinch Sugar, To Taste
- 2 dashes Sambal Paste, To Taste
Preparation
To make the potstickers, place all ingredients (except wrappers and frying oil) in a large mixing bowl. Mix it up really, really well, like meatloaf. Once you get it to where the meat looks smooth and pasty (with no resemblance of ground meat) take just a bit out and form a small patty.
Cook the patty in a skillet over medium-high heat until done. This is your taster. Remove it from the skillet, let it cool and taste it. Is it perfect? Everyone’s taste buds are a little different, so feel free to adjust your seasonings. Don’t go overboard though because I recommend that you let this mixture marinate overnight and the flavors will really blend together. Cover the bowl and refrigerate overnight.
Next, gather your pork mixture, wonton or potsticker wrappers, a pastry brush and a cutting board or parchment paper. Lay out just a few wrappers at a time onto a sheet of parchment paper and wrap the remaining wrappers (still in the package) in a damp dishtowel so they will not dry out. Place about 1/2 tablespoon of pork mixture in the center of each wrapper. The biggest mistake everyone makes here is too much filling. Less is more!
Brush and moisten the edges of the wrappers with water. Fold over the wrappers in your desired shape, and press together to seal the edges. Set aside and continue until the filling is gone or you have made as many potstickers as you want (you can save or freeze the remaining mix for later use).
Go ahead and make your sauce now so it will be ready when the potstickers are hot. To make a thinner sauce, add all ingredients together in mixing bowl and whisk until well blended.
To make a thicker sauce, you know, one that actually sticks to the potstickers … Add all of the sauce ingredients into your blender and blend until emulsified. I like both, so I make both! Set aside.
Heat oil, about 1/2 inch deep in a large saute pan over medium-high heat. Make sure your oil is hot otherwise your potstickers will just soak up the oil and get all greasy.
Place a few potstickers into the pan in a single layer. Do not overcrowd your pan or the oil temperature will drop. Cook for about 2-3 minutes on each side, flipping with a silicone spatula or something similar so that you don’t tear the wrappers open.
Cook until golden brown and cooked thoroughly, adjusting temperature as needed. When done, remove them from the pan and set the potstickers aside on a paper towel to drain off any excess oil. Finish cooking remaining potstickers in small batches.
Plate potstickers and sauce, or sauces, and serve.
For directions on how to steam these guys instead, please visit my website.
