It's been way too long since I made dumplings, so now I have a reason to use those won-ton wrappers that have been sitting in my fridge for weeks. This is a really easy and simple recipe that won't cost much to make and will surely fill you up. Enjoy!!
Spicy Pork Potstickers (makes about 50)
INGREDIENTS
1 lb. ground pork
1 package dumpling/wonton wrappers
1 egg
1 cup scallions, chopped
2 cloves garlic
2 tsp minced ginger
INGREDIENTS
1 lb. ground pork
1 package dumpling/wonton wrappers
1 egg
1 cup scallions, chopped
2 cloves garlic
2 tsp minced ginger
1 Tbsp hoisin sauce
2 tsp soy sauce
2 tsp soy sauce
1 Tbsp sesame oil
1 jalapeno pepper, diced
1/2 small onion, diced
oil for pan frying
Quick Directions:
1) In a skillet, saute the chopped scallions, pepper, garlic and ginger with a tsp. of oil and a pinch of salt. Saute for approximately 5-6 minutes, and set aside.
1 jalapeno pepper, diced
1/2 small onion, diced
oil for pan frying
Quick Directions:
1) In a skillet, saute the chopped scallions, pepper, garlic and ginger with a tsp. of oil and a pinch of salt. Saute for approximately 5-6 minutes, and set aside.
2) In a large bowl, mix all the ingredient except for the wrappers
4) Pour 2 tsp. oil on a pan, turn to medium/medium high heat. Place dumplings flat side down on pan, making sure enough space is between them. Pan-fry the bottom until it is golden brown.
5) Pour enough water into the pan to immerse the dumplings halfway. IT WILL SIZZLE, SO BE CAREFUL! Put a lid over it (leaving a crack so the steam can be released), cook for 6-7 minutes until the water has almost totally evaporated. Carefully scrape off the pan, they will be sticking (hence the term ‘potstickers’). Repeat the process until finished.
6) To freeze potstickers, do not cook! Place dumplings in a single layer (not overlapping) on a baking sheet. Place the baking sheet on a flat surface in the freezer for 15-20 minutes. Take them out, and place them in a single layer in freezer zip-lock bags. Place them back in the freezer, flat side down, so they don’t clump together. After 6+ hours when they are totally frozen you can move them around your freezer and they won’t stick together.
3) The floured side of the dumpling wrapper should be face up. Place a small spoonful of filling into center of dumpling wrapper. Dab water on the edges, press firmly shut to form a half-circle if using the dumpling wrapper, or a press into a square if using a wonton wrapper. Repeat process until finished.
5) Pour enough water into the pan to immerse the dumplings halfway. IT WILL SIZZLE, SO BE CAREFUL! Put a lid over it (leaving a crack so the steam can be released), cook for 6-7 minutes until the water has almost totally evaporated. Carefully scrape off the pan, they will be sticking (hence the term ‘potstickers’). Repeat the process until finished.
6) To freeze potstickers, do not cook! Place dumplings in a single layer (not overlapping) on a baking sheet. Place the baking sheet on a flat surface in the freezer for 15-20 minutes. Take them out, and place them in a single layer in freezer zip-lock bags. Place them back in the freezer, flat side down, so they don’t clump together. After 6+ hours when they are totally frozen you can move them around your freezer and they won’t stick together.
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