Pork Pot Stickers

By bakers_delight85

The filling can be made and refrigerated up to two days ahead, and the pot stickers can be assembled, stored on a baking sheet, covered, and refrigerated for several hours.

Ingredients

• 3 Tbsp. plus 2 tsp. vegetable oil
• 4 ounces ground pork
• 2 Tbsp. minced fresh ginger
• 3 Tbsp. sliced scallion, white and green parts
• 2 cloves garlic, minced (about 1 Tbsp.)
• 1 cup chopped mushrooms (about 4 ounces)
• 1/4 savoy cabbage, cored and cut into thin ribbons, then coarsely chopped (about 1 cup)
• 1 small carrot, shredded (about 1/2 cup)
• 1 tsp. rice wine vinegar
• 2 Tbsp. soy sauce
• 1/3 cup loosely packed fresh cilantro or Thai basil leaves, chopped
• 1/2 tsp. dark (Asian) sesame oil
• 1 tsp. kosher salt
• Freshly ground black pepper
• 40 wonton wrappers
• 1 cup chicken stock
• 2 tsp. toasted sesame seeds (optional)

Details

Servings 8

Preparation

Step 1

To make the filling, heat the 2 tsp. vegetable oil in a large skillet over medium-high heat. Add the pork and cook for about 3 minutes, stirring to break the meat up into small bits. Add the ginger, scallion, and garlic and saute for about 1 minute. Mix in the mushrooms, cabbage and carrot and cook until the liquid released from the vegetables evaporates. Remove the mixture from the heat and add the vinegar, soy sauce, cilantro, sesame oil, salt and pepper to taste, mixing well to incorporate ingredients. Let cool slightly, or cover and refrigerate until ready to assemble.
To assemble the pot stickers, put 1 tsp. of the filling in the center of a wonton wrapper. Paint the edges of the wrapper with water. If you are using round wrappers, fold into a half circle pressing the sides together. If you are using small rectangular wrappers, fold in half into a triangle and then fold the two side points in to the center, forming a little envelope-shaped package. Cover the assembled pot stickers with a damp cloth to prevent drying while forming the rest.
To cook the pot stickers, heat 1 Tbsp. of the vegetable oil in the skillet over medium-high heat. Working in batches, add 8 to 10 pot stickers to the hot pan, frying for about 3 minutes for a brown, crusty bottom. Pour 1/4 cup of the stock into the pan and cover for about 30 seconds or until the liquid has evaporated, lifting the pot stickers from the bottom of the pan. Transfer the batch to a rimmed baking sheet and hold in a warm oven (about 200 degrees F). Repeat the procedure with the remaining pot stickers, adding oil to the skillet as needed.
To serve, transfer the pot stickers to a platter and sprinkle with the sesame seeds, if you like.