Potstickers with Mandarin Pork Filling

By Snoo

Make the sauce first, that way it's ready to toss with the warm pot stickers as soon as they're finished.

Ingredients

• HOT-and-Sour Chili Sauce:
• 3 Tablespoons soy sauce
• 2 Tablespoons seasoned rice vinegar
• 2 Tablespoons Sweet Chili Sauce
• 2 Tablespoons Scallions, minced
• 2 teaspoons hot chili oil
• 2 teaspoons fresh cilantro, minced
• 1 teaspoon garlic, minced
• 1/2 teaspoon fresh ginger, minced
• Potstickers:
• 1 teaspoon salt
• 2 1/2 cups Napa cabbage, thinly sliced
• 8 oz. ground pork or chicken
• 1/4 cup chicken broth
• 1 Tablespoon soy sauce
• 1 Tablespoon cornstarch
• 1 Tablespoon scallions, minced
• 2 teaspoons fresh ginger, minced
• 1/2 teaspoon white pepper
• 30 Potsticker or gyoza wrapprs
• 3 Tablespoons vegetable or corn oil, divided
• 2/3 cup water, divided

Preparation

Step 1

Hot-and-Sour Chili Sauce:
Combine all the ingredients in a large bowl and set aside.

Potstickers:
Sprinkle Cabbage with salt and let stand for 15 minutes. Squeeze cabbage tightly in your fist to remove all excess liquid.

Add next 7 ingredients (stop before wrappers) and combine thoroughly.

Fill each round wrapper with a teaspoon of filling; wrap and seal. Heat large saute pan over medium until hot; add 1 1/3 Tablespoons oil, swirling to coat. Add half the potstickers, seam side up, and cook until bottoms are golden brown, 3-4minutes. Add 1/3 cup water, cover, reduce heat to medium-low, and cook until water has evaporated, 5-6 minutes. Remove potstickers and keep warm. Wipe out the pan with paper towel, then brown and steam remaining potstickers.

Toss the warm potstickers with sauce to coat.