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Pork and Shiitake Pot Stickers

Print Recipe
Course Appetizer, Main Course, Side Dish
Keyword Family Recipe
Author TJ Connolly

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.