These are crazy good. Make for a great appetizer or a light dinner if you serve with an asian inspired salad on the side. That’s all I have to say about that.
Author: Adapted from Martha Stewart
Recipe type: Appetizer
- 1 Tbsp. Sesame Oil
- 1 Tsp. Fresh ginger, minced
- 1 Tsp. 5 Spice Powder
- 2 Oz. Fresh Shitake mushrooms, chopped
- 1 Medium Carrot, shredded
- 4 Scallions, chopped
- 1 Tbsp. Sherry
- 1 Tbsp. Soy Sauce
- 8 Oz. Ground Pork
- Package of Potsticker/Wonton wrappers
- 3 Tbsp. Canola Oil
- Scallion Soy Dipping Sauce
- Heat a saute pan and add the sesame oil. Add the ginger for 1 minute. Add the 5 spice powder.
- Add the mushrooms, carrot, scallions, salt and pepper and cook for 3 minutes.
- Add the sherry and soy sauce. Mix well and put mixture into a mixing bowl, cool for 30 minutes.
- Add the pork to the mixing bowl and stir well.
- Line a cookie sheet with wax paper. In a bowl, add warm water. Set out 6 wrappers at a time. With a brush, brush each wrapper with warm water.
- Add a tsp of the pork mixture in the middle of the wrapper. Cross the wrapper in half to form a triangle. Pinch the ends so that it is closed. Repeat until there is no filing left (can be made ahead of time by 3 hours).
- Heat non-stick saute pan and add canola oil. Place the potstickers in the pan and cook for 5 minutes. Add 1 cup of boiling water to the pan (step back to be careful). Lightly cover the pan and cook for 5 minutes. Remove the cover and cook for 2-3 more minutes until there is no water left in the pan.
- Serve with dipping sauce.