Hi all! Leaving on vacation this week so here’s a guest post from food blogger (and fellow Atlantan), Amy, with Amy in the Kitchen! I met Amy in Minneapolis this summer where we both attended an awesome food photography class hosted by Pinch of Yum. You could say that we really took notes and learned a ton from the experts about the art of food photography. Anyway, Amy was kind enough to contribute her Pork Potstickers recipe for the blog this week. Looks SO delish, Amy! Enjoy, everyone!
“Pork Potstickers are one of my all time favorite appetizers! I can remember the first time I have ever had a potsticker. It was 1992 and I had just started my first serving job at a really nice Japanese restaurant in Memphis, TN called Sekisui. When I took a bite out of one these savory little dumplings I couldn’t believe how amazing it tasted … It was infused with exotic flavors that I had never experienced before. I grew up in southern Louisiana … home to some of the best food in the world so I went into the taste test a little on the biased side.”
“There was something so different about this wonderful new type of cuisine I was experiencing. It might sound silly but it was after eating my first pork potsticker that I really wanted to start trying new things. You could say that the ‘gyoza’ was the start of my food obsession! Forget about those frozen potstickers you find at the grocery store … they are way too easy to make.”
- 1½ pounds ground pork
- 1 cup shredded cabbage mixture (I buy the bag already shredded with carrots and then finely chop a cup of it)
- 3 green onions, chopped
- 1 inch ginger, grated
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon light soy sauce
- 1 teaspoon rice wine vinegar
- ½ teaspoon sesame oil
- 1 egg
- 1 package of wonton wrappers
- Dipping Sauce:
- ½ cup soy sauce
- ¼ cup rice wine vinegar
- 1 tsp sesame oil
- 1 green onion, chopped
- Place ingredients into a bowl and mix until fully combined. (If you can do this ahead of time and let sit in fridge for a few hours or overnight the flavors will be even better!)
- Take a wonton wrapper and lay it out flat onto a hard surface lined with parchment paper.
- Using your finger, rub warm water onto the edges of the wonton wrapper.
- Place a teaspoon of the pork mixture into the center of the wonton.
- Take one corner and pull the opposite corner up and pinch them together.
- Starting from the top, pinch the sides together until the wonton is sealed.
- Spray the bottom of a non-stick skillet with cooking spray.
- Place the potstickers, flat side down into the skillet and turn the heat to medium high heat.
- Once the pan starts to heat up, pour ½ cup of water into the bottom of the pan and cover.
- Cook the potstickers for about 8 minutes. Do not move them at all during this time.
- Remove the cover and continue to cook the potstickers until the water is completely evaporated and the bottoms are golden brown.
- Dipping sauce: Combine the ingredients in a small bowl. Serve on the side of potstickers.
If you liked this recipe, try our Roasted Butternut Squash Wonton Bites
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Dazzle your party guests with these Asian-style Savory Pumpkin Wonton Bites! Wontons are incredibly versatile! Our spin on these delicious appetizers combine pumpkin puree with sweet roasted garlic and fragrant Chinese five spice. We steamed them in a bamboo steamer first. You can stop there, or take the next step and quickly fry them for a nice crispy bite. Fresh wontons sure beat the frozen-in-the-bag version! Don’t be skittish about making wontons. They don’t have to look perfect! Just a nice seal on all sides will do (think triangle and you’re golden!) so the stuffing doesn’t leak out. You can purchase wonton wrappers at most grocery stores in the produce section. This is a truly unique appetizer that will be gobbled up quickly!
These savory pumpkin wontons are a winner for apps! Serve them warm with a sprinkle of basil and parmesan cheese on top!
Place the stuffed wonton wrappers on a baking sheet before steaming.
Steam the wontons in a bamboo steamer or stove-top steaming insert.
Fry the wontons in a skillet after steaming, and serve warm!
- 1 whole bulb of garlic
- 1 teaspoon extra virgin olive oil
- 1 medium shallot, minced
- 1 cup organic pumpkin puree
- ¼ teaspoon Chinese Five Spice
- ⅛ teaspoon cayenne pepper
- Salt and pepper
- ¼ cup fresh Thai basil, chopped (or regular basil, reserve extra for garnish)
- 14 square wonton wrappers
- 2 tablespoons canola oil
- 1 tablespoon grated Parmigiano-Reggiano cheese
- Preheat oven to 400 degrees. Cut off the tip of the garlic bulb and place in the middle of a sheet of aluminum foil. Fold the sides around the garlic bulb sealing at the top. Place in the middle of the oven. Roast the garlic for 45 minutes. Remove from oven and let cool.
- Meanwhile, in a medium nonstick skillet, add teaspoon of olive oil over medium-high heat. Sauté the shallots about 3 minutes until softened. Set aside to cool. Wipe out the skillet.
- To make the filling: Squeeze out the roasted garlic from the skin into a medium mixing bowl. Add in the pumpkin puree, shallots, Chinese Five Spice, cayenne pepper, a pinch of salt and pepper, and basil. Mix together with a fork.
- To make the wontons: Using one wonton wrapper at a time, place a teaspoonful of the pumpkin mixture into the middle of the wrapper. Using your fingertip, brush the two top sides with water and fold up to meet the top, forming a triangle. Brush the two pointed ends with water and fold the ends over each other to seal, forming a pocket. Place on a baking tray lined with parchment paper. Repeat with other wonton wrappers.
- Place the wontons in a single layer in a bamboo steamer or other stove-top steamer sprayed with cooking spray. Steam for about 10 minutes. Heat the non-stick skillet with canola oil over medium-high heat. Brown the wontons for about 2 minutes on each side. Transfer the wontons to a serving platter. Sprinkle with cheese and garnish with extra basil. Serve immediately.
If you liked this recipe, try our Pork Potstickers
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