Pork Potstickers

Like a lot of people, Michael and I went to a Super Bowl party yesterday.  I knew about this party well in advance, and knew I needed to bring a munchie of some sort.  Yesterday morning (yup, the day of the party), I finally came up with what that munchie should be.  Nothing like bringing it down to the wire to bring on a healthy dose of inspiration–potstickers!

Our whole fam loves them, so everyone at the party should, right?!  Right!    Good thing this recipe makes a whole bunch!

  • 1/2 pound ground pork
  • 1/4 cup finely chopped green onions
  • 1/4 cup finely chopped carrots (I started with shredded carrots.)
  • 1/4 cup finely chopped cabbage
  • 2 TBSP worcestershire sauce
  • 2 tsp catsup
  • 1 tsp yellow mustard
  • 1 tsp brown sugar
  • 1/4 tsp cayenne pepper
  • 1 lightly beaten egg
  • 1 1/2 tsp kosher salt
  • 1 1/2 packages wonton wrappers
  • 1 1/3 cup chicken stock, divided
  • 3-4 TBSP olive oil

Place pork, veggies, egg, sauces and spices in a bowl.  Work the ingredients together until evenly combined.

Preheat a 12-inch pan over medium-high heat.  Brush with oil.

Place a rounded 1/2 tsp of pork mixture into the center of a wonton wrapper. 

Use a finger to brush a bit of water along the edges, fold the wrapper over diagonally and seal, making little pleats if you like. 

Make 8 potstickers and place them in the heated pan.  Cook for 2 minutes.

Carefully (Splatter alert!) add 1/3 cup of chicken stock to the pan and cook potstickers for another 2 minutes.  The chicken stock will cook off completely.

Lift potstickers out of the pan with tongs, using a bit of water poured into the pan to deglaze and loosen the stickers if needed.  Potstickers will be browned on the bottoms.  Wipe the pan with a paper towel, brush the pan with oil and keep on cooking your potstickers until you have a whole bowl full!  I could make 8 potstickers in about the same time Michael cooked a batch.  I’ve made these without help before, but it was easier with help; and more fun, too.

These are especially yummy with Michael’s secret sauce–I can’t make it, but I’ll tell you what’s in it:  hoisin sauce, dijon mustard, soy sauce, and balsamic vinegar.  He combines some of each of these adding more of this or that until it tastes right to him.  Use whatever you’d like to dip the potstickers in, or eat them as is!

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Filed under appetizer, Holiday foods, recipe, side dish

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