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Gingery Pork Potstickers

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Gingery Pork Potstickers

Active Time: 30 minutes   |   Total Time: 30 minutes   |   Serves 22 potstickers

  • For the dipping sauce:
  • ¼ cup less sodium soy sauce
  • 3 tablespoons rice vinegar
  • 1 teaspoon chili-garlic sauce or Sriracha
  • 1 teaspoon dark brown sugar
  • 1 tablespoon finely grated fresh ginger
  • -
  • For the potstickers:
  • ½ pound ground pork or chicken
  • 1 tablespoon finely grated fresh ginger
  • 2 scallions (white and light green parts), chopped, plus more for serving
  • 1 tablespoon less-sodium soy sauce
  • ½ teaspoon kosher salt
  • 22 square wonton wrappers
  • Extra virgin olive oil for cooking

To make the dipping sauce, in a small bowl, stir together the soy sauce, vinegar, chili-garlic sauce, brown sugar, and ginger.

To make the potstickers, in a medium bowl, combine the pork, ginger, scallions, soy sauce, and salt. Mix with your hands until evenly incorporated.

Spread half of the wonton wrappers out onto a clean work surface. Place a heaping teaspoon of the filling into the center of the wrappers. Moisten the edges with water, fold over into a triangle, and press the edges tightly together to seal. Repeat with the remaining filling and wrappers.

Cooking in batches, in a nonstick skillet, heat 1 tablespoon of oil over medium heat. Add a single layer of potstickers (as many a you can fit; if they touch a little that’s okay, but don’t overcrowd). Cook until the undersides are golden brown, about 1 minute. Use tongs to flip them, add ¼ cup water, and cover with a tight fitting lid. Steam 3 to 5 minutes, until the wontons are tender. Transfer to a plate. Repeat with the remaining potstickers, oil, and water.

Serve the wontons with the dipping sauce and sprinkle with scallions.

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