PORK POT STICKERS

Pork Pot Stickers image

How to make Pork Pot Stickers

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

1 lb. ground pork
1 (9- to 10-oz.) pkg. frozen chopped spinach, thawed, squeezed dry
1/4 cup thinly sliced green onions
1 tablespoon soy sauce
1 tablespoon dark sesame oil
2 teaspoons minced fresh ginger
3/4 teaspoon salt
1/2 teaspoon sugar
36 round gyoza potsticker wrappers or square wonton wrappers*
2 to 3 tablespoons vegetable oil
1 1/2 cups water, divided

Steps:

Combine all ingredients except gyoza wrappers, vegetable oil and water in large bowl. (Filling can be made 1 day ahead. Cover and refrigerate.)
Place scant 1 tablespoon filling in center of each gyoza wrapper; lightly moisten outside edge of wrapper with a bit of water. Fold wrapper in half to enclose filling, pinching center and each end to make a tight seal. Holding wonton in hand, seal remaining edges, pinching dough towards center, forming a couple of small pleats. Press sealed edge down lightly to plump up dumpling and make it stand up straight.**
Place dumplings in rows on baking sheet so they don't touch. Heat 10-inch nonstick skillet over medium-high heat until hot. Add 1 tablespoon of the oil; heat until hot. Place 12 potstickers in skillet (packing them tightly is fine). Cook without disturbing 1 to 2 minutes or until bottoms are pale golden brown.
Add 1/2 cup of the water around sides of skillet; immediately cover. Cook 8 minutes. Uncover; cook 1 to 2 minutes, shaking skillet gently to prevent sticking. When water has evaporated and potstickers are crispy brown, place, bottom-side up, on platter. Repeat with remaining potstickers, adding additional oil as needed. Serve hot or warm with sauces for dipping.
TIPS *Cut rounds from wonton wrappers using 3 1/4-inch round cookie cutter, or round off corners with knife. Any leftover wrappers can be tightly wrapped and frozen 3 months.
**Potstickers can be made to this point and frozen 1 month. Place them on a baking sheet 1 inch apart; freeze 3 hours or until completely frozen. Place in resealable plastic freezer bag. They can be cooked frozen; follow instructions, adding an additional 1/4 cup water and an extra 1 to 2 minutes cooking time.
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