Asian-Inspired Ginger Pork Potstickers
March 30, 2022 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 6
- (1 lb.) Ground Pork
- (4 Cloves) Minced Garlic
- (1/2 Cup) Finely Chopped Green Onions
- (3 Tbsp.) Finely Minced Fresh Ginger
- (2 Tbsp. plus 1 Tsp.) Organic Soy Sauce
- (1 Tsp.) Sesame Oil
- (1 Pinch) Cayenne Pepper
- (1 1/2 Cups) Finely Chopped Green Cabbage
- (1 Package) Wonton Wrappers
- (1/4 Cup) Organic Rice Vinegar
- (1/4 Cup) Organic Soy Sauce
- (6 Tbsp. for frying) Beef Tallow
- (8 Tbsp.) Water, for steaming
Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.
Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.
Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce.
Heat tallow (or oil of your choice) in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with dipping sauce.