Photo: Pot sticker: Ginger pork Recipe
Ingredients
- 6 ounces ground pork
- 1/4 cup diced white onion
- 2 tablespoons minced ginger
- 1 tablespoon minced garlic
- 4 tablespoons diced green onion
- 1 teaspoon soy sauce
- 1/4 teaspoon sesame oil
- Pinch salt and pepper
- 12 round wonton/potsticker wrappers
- 1 egg, whipped
- 1 teaspoon oil
Directions
In a medium bowl, add the pork, onions, ginger, garlic, green onions, soy sauce, sesame oil, salt and pepper. Mix together until thoroughly combined.
In a medium stock pot, boil 2 quarts of water.
Place 1 tablespoon of the mixture in the middle of a wrapper. Brush the edges of the wrapper with the end and fold in half. Repeat with the remaining wrappers.
Place wrappers in boiling water for 1 minute, remove, and cool individually on cooling rack.
When ready for service, heat saute pan with 1 teaspoon oil, and saute on medium-high heat until the skin of the wrapper is browned.
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By pdunbarthomas_1...
waterford, 78
on December 29, 2012
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this recipe is outstanding!!!! I made it for the first time for a good friend. She was having her family over for Xmas dinner on a Friday and had no time to cook, so I came to the rescue. Family members who love TGIF's potstickers thought these outbeat them!! I was thrilled. I did change things up a bit by frying them first, and then following Sunny Anderson's recipe, after the fry was over, threw in some ice and lidded. That's where the steam comes in. Truly a favorite of mine forever. Thanks Guy, you are awesome
By kodi2006
seminole, ok
on July 07, 2012
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they r really good
By Kristen Mason
Charlotte, NC
on January 31, 2012
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I have never posted a review before, but these pot stickers were too good to NOT rave about. The only thing I did differently was use ground chicken opposed to pork (just not a pork fan. All joking aside, these taste better than those you get from take out simply because of the lack of grease. I was nervous about cooking them for such a short period of time in the boiling water because I didn't want to undercook them but a minute-minute and a half is all that was needed. I HIGHLY reccommend this recipe - you will NOT be disappointed! Enjoy! Thanks Guy!
Read all 39 reviews