- 1 1/2 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
- 1/2 teaspoon sesame oil
- 1 egg
- 1 package of wonton wrappers
- Dipping Sauce:
- 1/2 cup soy sauce
- 1/4 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 1/2 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.
Recipe courtesy of Amy in the Kitchen
Keywords: Potstickers, Pork Dumplings, Asian Dumplings