Ingredients

The following ingredients have 50 Servings
  • 1 pound ground pork
  • 1 cup shredded green cabbage
  • 2 ounces crimini mushrooms (chopped)
  • 1/2 cup fine chopped red bell pepper
  • 2 scallions (chopped)
  • 1 tablespoon hoisin sauce
  • 1 inch fresh ginger root (grated or minced*)
  • 2 teaspoons sesame oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1 12 ounce package round wonton wrappers**
  • 2 tablespoons vegetable oil
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon rice vinegar
  • Dash of red pepper flakes
  • Sliced scallions for garnish

Instruction

  • In a large bowl, gently combine all of the filling ingredients with a wooden spoon.
  • Prepare a wrapping station by lining two large baking sheets with parchment paper. Lay as many wonton wrappers as will fit onto one baking sheet. Add a scant tablespoon of filling to the center of each wrapper.
  • Fill a small bowl with water and set it next to your workstation. Dip a finger in the water and run it along the entire edge of the round wonton wrapper closest to you. Form the potsticker by bringing two sides of the wrap together to form a half moon shape. Begin by pinching the center of the potsticker and work your way from the center out to both sides, pinching to create a seal as you go. Place the completed potsticker on the second baking sheet. Repeat with remaining wonton wrappers until all of the filling is used.
  • Heat the vegetable oil in a large skillet with a lid over medium heat. Working in batches, add potstickers in a single layer and cover the pan. Cook for 3 minutes, then remove the cover and add 1/2 cup water. Recover the pan, turn the heat down to medium low and steam until cooked through (another 5-7 minutes or so).
  • Serve with dipping sauce.