Friday, January 22, 2010

Pork and Green Onion Potstickers

I came across this recipe in the current issue of Martha Stewart Living (February 2010) and decided to try it out, with a few tweaks. Wonton wrappers are available in the produce section of the supermarket. There was only one size at my supermarket (12-ounce package), which leaves you with lots of leftovers wrappers. I'll definitely be making these again with the leftovers!

While I didn't have any problems with the potstickers sticking to the pot, I did have a few problems with them folding over and sticking to themselves or sticking to other potstickers. For the most part it went smoothly, but I had to be careful when moving and flipping the wontons.

Pork and Green Onion Potstickers
adapted from Martha Stewart Living/Everyday Food

makes about 16 potstickers

4 ounces ground pork
2 T. chopped green onion
1 T. water, plus more for wrappers
1 1/2 t. soy sauce
1 T. minced fresh ginger
1/2 t. sesame oil
1/2 t. cornstarch
16 wonton wrappers (from a 12 oz. package, you will have many extras)
1 T. vegetable or canola oil
Soy-Ginger Dipping Sauce (recipes follows)

1. Combine ground pork, green onion, water, soy sauce, ginger, sesame oil, and cornstarch in a medium bowl and mix well.

2. Place a teaspoon of pork mixture in the center of 1 wonton wrapper. Lightly wet the edge of the wrapper, fold over, and press to seal. Repeat to form remaining wontons (about 16 total).

3. Bring a large pot of water to a boil. Working in 2 batches, boil potstickers until cooked through, about 4 minutes. Transfer to a plate using a slotted spoon. Heat vegetable oil in a large nonstick pan over medium-high heat. Working in 2 batches, brown potstickers, about 1.5 minutes per side. Serve with soy-ginger dipping sauce.

Soy-Ginger Dipping Sauce
1/4 c. soy sauce
3 T. rice vinegar
1 T. minced fresh ginger
2 t. sugar
1/4 t. toasted sesame oil

Stir together soy sauce, vinegar, ginger, sugar, and oil in a bowl.

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