Pork and Scallion Potstickers + a Soy Vay #Giveaway!
Author: Susan Palmer
Ingredients
For the potstickers:
  • 1lb ground pork
  • 1 cup (about 4-5 leaves) finely chopped napa cabbage
  • 2 scallions, green and white parts finely chopped
  • 2 tablespoons ginger, finely minced
  • 3 garlic cloves, finely minced
  • 1 tablespoon cornstarch
  • 3 tablespoons soy sauce
  • 1 teaspoon rice wine vinegar
  • 2 teaspoons toasted sesame oil
  • ½ teaspoon white pepper
  • 1 package of wonton or gyoza wrappers
For the dipping sauce:
  • 3 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons rice wine vinegar
  • 1 scallion, chopped (green parts only)
  • a dash of white pepper
Instructions
  1. In a mixing bowl, combine the ground pork, napa cabbage, scallions, ginger, garlic, cornstarch, soy sauce, rice wine vinegar, sesame oil and white pepper. Mix well with a spoon or your hands.
  2. Lay the wonton out flat on your cooking surface and spoon 1 to 1½ teaspoons of the filling. You want to be sure not to overfill the wontons or they will burst when cooking.
  3. Fill a small bowl with water and with your finger, moisten 2 of the edges of the wonton. Fold over to form a triangle and press down. If you like you can crimp the edges when folding over.
  4. Continue with remaining wonton wrappers and filling.
  5. Once all the dumplings are ready, take a non-stick pan over medium heat and add about ½ tablespoon of oil. Place the potstickers flat side down and cook for about 2-3 minutes.
  6. Have a cover for the pan nearby, pour about ⅓ cup water into the non-stick pan to steam the dumpling and immediately cover.
  7. Cook until the water has evaporated and you have a nice crust on the bottom of the potstickers.
For the dipping sauce:
  1. In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, scallions and white pepper.
  2. Serve with cooked potstickers.
Notes
These potstickers freeze really well, so if you don't plan on cooking them all right away, lay them flat on a baking sheet and freeze. Once completely frozen transfer to a freezer bag to store for at least 3 months.
Recipe by The Girl in the Little Red Kitchen at http://girlinthelittleredkitchen.com/2012/12/pork-and-scallion-potstickers-a-soy-vay-giveaway/