Pork Ginger Potstickers

At my last meal, I will request these.

Whenever we have any kind of gathering that asks for appetizers, I serve these last, in the desperate hope that everybody is too full to have them.  It has worked many, many times.  Unfortunately, it seems now I have made them so much that people simple ask for them.  “Did you make the dumplings? Okay I’ll just wait for those”.

Secret’s out. 

The flavor in these is to die for.  They pack a punch of flavor.  And really, they’re not hard.  I PROMISE!

Go find those little wonton wrappers.  I use square wonton wrappers for this recipe, but you can use the round gyoza wrappers too and fold them as you prefer.  I like the square, they’re easy to pinch at the top as they look like a little gift full of goodness.  Those of you who can’t find them can use egg roll wrappers.  A student in one of my classes bought them, cut them in four, and used them to make these!  Perfect.  I love a good substitution.

You can prepare them earlier in the day, but they are best fried and steamed right before eating.  Leave your sauce out of the fridge, nobody wants to dip a hot pot-sticker into a cold sauce.

Watch them get gobbled up.

 

INGREDIENTS:

• 1 bunch spinach, blanched OR 300 gram package frozen spinach defrosted
• 2 green onions, finely chopped
• 1 lb ground pork
• 1 TAB ginger, minced
• 2 TAB soy sauce
• 1/2 teaspoon Sriracha
• 1/4 teaspoon sugar
• 2 teaspoons sesame oil
• 1/2 teaspoon salt
• about 50 wonton wrappers (they are square in shape, gyoza wrappers are round)
• vegetable oil for frying

STEAMING SAUCE:

• 1 cup water
• 2 TAB soy sauce
• 1/2 teaspoon sugar

DIPPING SAUCE:

• 1 TAB ginger, minced
• 1/3 cup red wine vinegar
• 1/4 cup soy sauce
• 1/2 teaspoon Sriracha

DIRECTIONS:

Squeeze water out of spinach until dry and chop, transfer to large bowl.  Add all other ingredients and combine well.  Place about 1 teaspoon of filling in middle of wrapper.  Pull the four edges up together and pinch at the top.  Make sure not to over-stuff the wonton or the filling will leak out and the wonton will not seal.  Place on wax paper that is lightly dusted with cornstarch.  Repeat until all wontons are filled.

Steaming sauce:  Combine all ingredients.

Dipping Sauce:  Combine all ingredients.  Leave at room temperature.

In a large saucepan, heat about a TAB of vegetable oil.  Add however many dumplings fit into your pan, trying not to over-crowd, and fry until bottoms are brown and crispy, 3-4 minutes.  Pour in some of the steaming sauce, cover pan, and steam for 3 minutes.  Remove cover and continue to cook until sauce evaporates.  Remove from pan and repeat until all potstickers are finished.

Serve warm with dipping sauce.

 

Makes about 50 potstickers.