I’m on a huge Chinese food kick. It’s my first choice for takeout and I’d make excuses to get it a few times a week if my husband didn’t keep me in check. One of my current favorites are the pork potstickers from the Chinese food bar at Wegmans.
Stir-frys are in the regular dinner rotation around here, and I’ve made egg rolls a few times. Potstickers are new, though. I found them to be a lot easier than egg rolls (and they’re better for you, too, since they’re not deep fried). I loved these. They didn’t taste exactly like my favorite Wegmans was, but they were really close.
I made these as dinner last Sunday and they were an awesome dish to enjoy while watching football. They’d also be a really fun appetizer for a party.
(from The Family Kitchen)
Makes about 3 dozen
1 lb. lean ground pork
2 green onions, finely chopped
1 T. soy sauce
2 cloves garlic, crushed
1 t. grated fresh ginger
1/2 t. sugar
1 t. sesame oil
1 package wonton wrappers, thawed if frozen
chicken or veggie stock, or water
Combine the pork, green onions, soy sauce, garlic, ginger, sugar and sesame oil and mix it all up with your hands.
To fill wontons, place a small spoonful of filling in the middle of each wrapper; moisten the edges with water (just use your finger) and fold over, pressing the edge tightly to seal. Place seam side up on a cookie sheet, pressing lightly to flatten the bottom. Cover with a tea towel to prevent them from drying out. (Dumplings can be prepared up to this point, covered with plastic wrap and refrigerated for up to 24 hours or frozen.)
When you’re ready to cook the potstickers, heat a drizzle of canola oil in a largeish skillet set over medium-high heat. Place half the dumplings at a time in the skillet and cook for a minute or two, until deep golden brown on the bottom, shaking the pan a few times to keep them from sticking. Don’t crowd the pan too much.
Pour about 1/4 cup stock or water into the pan. Cover, reduce heat to medium and cook for about 5 minutes – this will allow them to steam, cooking them through.