Pork and Shiitake Pot Stickers
Ingredients
- 2 tbsp dark sesame oil
- ¾ cup thinly sliced green onions divided
- 1 tbsp minced garlic
- 1 tbsp grated peeled fresh ginger
- 4 oz thinly sliced shiitake mushroom caps
- 5 tbsp lower-sodium soy sauce divided
- 1 tbsp hoisin sauce
- ½ tsp freshly ground black pepper
- 14 oz lean ground pork
- 40 gyoza skins or round wonton wrappers
- Cornstarch
- ¼ cup hot water
- 2 tbsp brown sugar
- 2 tbsp rice wine vinegar
- 1½ tbsp sambal oelek ground fresh chile paste
- Cooking spray
- 1⅓ cups water divided
Instructions
Pot Stickers Filling
- Heat a large skillet over high heat. Add oil to pan; swirl to coat.
- Add ½ cup onions, garlic, ginger, and mushrooms; stir-fry 3 minutes.
- Remove from pan; cool slightly.
- Combine mushroom mixture, 1 tbsp soy sauce, hoisin sauce, pepper, and pork in a medium bowl.
Filling the Pot Stickers
- Arrange 8 gyoza skins on a clean work surface; cover remaining skins with a damp towel to keep them from drying.
- Spoon about 1½ tsp pork mixture in the center of each skin.
- Moisten edges of skin with water. Fold in half; press edges together with fingertips to seal.
- Place on a baking sheet sprinkled with cornstarch; cover to prevent drying.
- Repeat procedure with remaining gyoza skins and pork mixture to form 40 pot stickers.
Dipping Sauce
- Combine ¼ cup hot water and brown sugar in a small bowl, stirring until sugar dissolves.
- Add remaining ¼ cup green onions, ¼ cup soy sauce, vinegar, and sambal oelek, stirring with a whisk until well combined.
Cooking the Pot Stickers
- Heat a large heavy skillet over high heat. Generously coat pan with cooking spray.
- Add 10 pot stickers to pan; cook 30 seconds or until browned on one side.
- Turn pot stickers over; carefully add ⅓ cup water to pan. Cover tightly; steam 4 minutes.
- Repeat procedure in batches with remaining pot stickers and water, or follow freezing instructions.
- After cooking, serve pot stickers immediately with dipping sauce.
To Freeze
- Freeze uncooked dumplings on a baking sheet sprinkled with cornstarch 10 minutes or until firm.
- Place in a large zip-top plastic freezer bag with 1 tsp cornstarch; toss.
- Freeze sauce in a small zip-top plastic freezer bag.
- Freeze for up to 2 months.
To Thaw
- Thaw sauce in the microwave on high in 30-second increments.
- No need to thaw pot stickers.
To Reheat
- Follow recipe instructions for cooking, placing frozen dumplings in pan and increasing steaming time by 2 minutes.