| Prep Time | 40 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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Ingredients
- 1 lb. ground pork
- 1 1/2 cups Chinese cabbage finely chopped
- 3 oz. baby bella mushrooms finely chopped
- 3 cloves garlic minced
- 1/4 cup scallions finely chopped
- 1 tablespoon fresh ginger grated
- 1 teaspoon white pepper
- 2 teaspoons Sriracha
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- vegetable oil for frying
- water for steaming
- soy sauce for serving
- 40 wonton wrappers round in shape
Ingredients
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Instructions
- In a large bowl, combine the ground pork, Chinese cabbage, baby bella mushrooms, garlic, scallions, fresh ginger, white pepper, Sriracha, hoisin sauce, soy sauce, and sesame oil. Mix well.
- Lay the individual wonton wrappers on a large, flat surface (can be done in batches). Place approximately 1-1 1/2 teaspoons of the pork mixture in the center of the wonton wrappers. Dip your finger in water, and spread water across half the edge of the wrapper, where you will seal the pot sticker. Fold in half, creating a half-moon shape, sealing the pot stickers with your fingers, and pleating if desired. Repeat until the pork mixture is finished.
- Coat a large non-stick pan over medium heat in vegetable oil. Once hot, add your prepared pot stickers in batches (as many as necessary) - being careful not to over crowd the pan. Sear for two minutes on each side.
- Then, add a 1/4 cup of water to the pan, and place the lid atop the pan. Let the pot stickers finish steaming for an additional two minutes, cooking about 6 minutes total.
- Remove from heat, serve with soy sauce, and enjoy!
Recipe Notes
Our wine pairing with these beauties is the 2014 Carneros Pinot Noir - it's earthy, with plenty of notes of spice - a well-rounded Pinot that's perfect for these delicious pot stickers. Cheers!
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