DIPPING SAUCE:
1/3 C soy
2 T rice wine vinegar
1/2 t sesame oil
1/2 t fresh grated ginger
1 green onion thinly sliced
2 cloves garlic, minced
red pepper flakes (optional)
sesame seeds (optional)
FILLING:
1 lb of ground pork
1 C finely chopped cabbage
(I use shredded cabbage for coleslaw and chop further.)
4 green onions, thinly sliced
2 garlic cloves, minced
2 t grated fresh ginger
2 t soy sauce
1 t sesame oil
1 t salt
1 egg
1 package of potsticker/dumpling wrappers
1. Combine all the dipping sauce ingredients. Wisk together and set aside.
2. Combine all filling ingredients and mix together well with hands.
3. Lay one wrapper on the counter. Place a small amount of the filling in the center. Dip your finger in water and brush 1/2 of the edge of the wrapper to wet it. Fold in half, pinching the edges together to create a seal. (You can crimp them, but I found the flat edges crisp up better in the pan.) Place potsticker on a plate and repeat this until you have run out of dumpling wrappers, or filling... or both!
4. Heat approx. 1 tablespoon of canola or vegetable oil in a fry pan. Place potstickers in without any of them touching (you will need to cook these in batches.)
5. Cook batch 30 seconds to 1 minute on each side. After browning on the second side, pour approx. 1/2 C water into the pan and cover with a lid immediately. Steam potstickers until the water has dissolved, approximately 2 minutes. Cut one open to make sure meat is cooked (add more water to steam longer if needed). Remove batch from pan and set aside, covering to keep warm. Repeat until all have been cooked.
6. Plate with dipping sauce and serve.
Enjoy!
