Pork and Spinach Potstickers
From fireraven 16 years agoIngredients
- Pot Stickers: shopping list
- 1lb ground pork shopping list
- 1 (9-10oz)pkg frozen chopped spinach, thawed and squeezed dried shopping list
- 1/4 c thinly sliced green onion shopping list
- 1 tbs soy sauce shopping list
- 1 tbs dark sesame oil shopping list
- 2 tsp minced fresh ginger shopping list
- 3/4 tsp salt shopping list
- 1/2 tsp sugar shopping list
- 36 round potsticker wrappers or square wonton wrappers shopping list
- 2 to 3 tbs veg oil shopping list
- 1 1/2 c water, divided shopping list
- Ginger-soy sauce shopping list
- 1/4 c soy sauce shopping list
- 3 tbs white wine vinegar shopping list
- 1 tbs minced fresh ginger shopping list
- 2 tsp sugar shopping list
- 2 tsp dark seasme oil shopping list
- Tangy plum sauce shopping list
- 1/2 c Asian plum sauce shopping list
- 1 tbs white wine vinegar shopping list
- 1 tsp packed brown sugar shopping list
- 1/4 tsp salt shopping list
- Spicy peanut sauce shopping list
- 1/2 c purchased peanut sauce shopping list
- 2 tbs white wine vinegar shopping list
- 1 tsp sugar shopping list
- 1 tsp asian chili-garlic sauce or any hot sauce shopping list
- 1/4 tsp salt shopping list
How to make it
- For Potstickers
- Combine all ingredients except wrappers, veg oil and water in a large bowl.
- Place scant 1 tbs filing into center of eacy 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 dumpling in rows of baking sheet so they don't touch. Heat a 10 in nonstick skillet over medium high heat until hot. Add 1 tbs of the oil; heat until hot. Place 12 potstickers in skillet (packing them tightly is fine). Cook with disturbing 1 to 2 mins or until bottoms are pale golden brown.
- Add 1/2 c of water around sides of skillet; immediately cover, cook 8 mins. Uncover; cook 1 to 2 mins, 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, added additional oil as needed. Serve hot or warm with sauce for dipping.
- For each of the sauces:
- Whisk all the ingredients together for each of the sauces until sugar and salt are dissolved.
The Rating
Reviewed by 3 people-
Thank you for adding the instructions on how to make these,it made it so much easier to make. They were delish! I tried making them with chicken too,both kinds turned out great.
dreamweaver in Galeton loved it -
Thank you for a fabulous recipe!! Right now i am interested in the dipping sauces, 3!! I buy my potstickers in the freezer at the chinese market !! 555555555555555555555555555
ttaaccoo in Buffalo loved it
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