Pork And Spinach Potstickers |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 36 |
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Yummy potstickers with three different dipping sauces Ingredients:
pot stickers |
1lb ground pork |
1 (9-10oz)pkg frozen chopped spinach, thawed and squeezed dried |
1/4 c thinly sliced green onion |
1 tbs soy sauce |
1 tbs dark sesame oil |
2 tsp minced fresh ginger |
3/4 tsp salt |
1/2 tsp sugar |
36 round potsticker wrappers or square wonton wrappers |
2 to 3 tbs veg oil |
1 1/2 c water, divided |
ginger-soy sauce |
1/4 c soy sauce |
3 tbs white wine vinegar |
1 tbs minced fresh ginger |
2 tsp sugar |
2 tsp dark seasme oil |
tangy plum sauce |
1/2 c asian plum sauce |
1 tbs white wine vinegar |
1 tsp packed brown sugar |
1/4 tsp salt |
spicy peanut sauce |
1/2 c purchased peanut sauce |
2 tbs white wine vinegar |
1 tsp sugar |
1 tsp asian chili-garlic sauce or any hot sauce |
1/4 tsp salt |
Directions:
1. For Potstickers
2. Combine all ingredients except wrappers, veg oil and water in a large bowl.
3. Place scant 1 tbs filing into center of eacy wrapper, lightly moisten outside edge of wrapper with a bit of water. Fold wrapper in half to enclose filling, pinching center and each end to make a tight seal. Holding wonton in hand, seal remaining edges, pinching dough towards center, forming a couple of small pleats. Press sealed edge down lightly to plump up dumpling and make it stand up straight.
4. Place dumpling in rows of baking sheet so they don't touch. Heat a 10 in nonstick skillet over medium high heat until hot. Add 1 tbs of the oil; heat until hot. Place 12 potstickers in skillet (packing them tightly is fine). Cook with disturbing 1 to 2 mins or until bottoms are pale golden brown.
5. Add 1/2 c of water around sides of skillet; immediately cover, cook 8 mins. Uncover; cook 1 to 2 mins, shaking skillet gently to prevent sticking. When water has evaporated and potstickers are crispy brown, place, bottom side up on platter. Repeat with remaining potstickers, added additional oil as needed. Serve hot or warm with sauce for dipping.
6. For each of the sauces:
7. Whisk all the ingredients together for each of the sauces until sugar and salt are dissolved.
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