Friday, March 9, 2012

Pot Stickers and Dipping Sauce

I made this pork roast earlier in the week and we had lots of leftovers. I re-purposed the leftover meat to make these pot stickers. They turned out so well! Nate and I both really enjoyed this dinner. Assembling the pot stickers is a bit time consuming, but it is so worth it. This is definitely a keeper recipe in our house. I followed this recipe from Simply So Good pretty closely. She has some great step-by-step photos posted too. I hope you enjoy this recipe as much as we did!

I doubled this recipe since I had a lot of leftover pork and it made 58 pot stickers.

8-10 oz. ground pork (I used some leftover roast that I diced up)
1/4 cup chicken broth
1 Tbsp. soy sauce
1 Tbsp. cornstarch
1/4 tsp. ground ginger
1/2 tsp. pepper
2 1/2 cups napa cabbage, thinly sliced
1 Tbsp. green onion, minced
20-30 pot sticker wrappers

In a food processor combine pork, chicken broth, soy sauce, cornstarch, green onion, ginger, pepper, and cabbage. Pulse mixture until it's well combined and there are no chunks. Take a pot sticker wrapper and wet the edge all the way around. Add a small amount of the filling. Fold wrapper in half. Wet the outside edges and pinch into small pleats. Repeat until filling is gone. Keep the pot stickers covered with a damp paper towel until you cook them. In a large pan, heat 1 1/2 Tbsp. oil over medium heat. Once oil is hot, add pot stickers seam side up, but don't over-crowd the pan. Cook until bottoms are golden brown (Nate and I like our pot stickers a little more crispy, so I also brown the sides). Once the bottoms are browned, lower the temperature to medium-low. Add 1/3 cup water to the pan and immediately cover with a lid. Be careful, the oil/water mixture will splatter. Steam pot stickers until water has evaporated, about 5 minutes. Once finished, remove from pan and keep warm until serving. Clean out pan and then repeat until all the pot stickers are finished. Serve hot with your favorite dipping sauce.

Dipping Sauce
3 Tbsp. soy sauce
2 Tbsp. seasoned rice vinegar
2 Tbsp. sweet chili sauce
1 tsp. sriracha hot sauce
2 Tbsp. scallions, minced
1 teaspoon garlic, minced
1/2 teaspoon ginger, minced

Combine all of the ingredients in a medium size bowl and set aside.

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