Pork Potstickers with Ginger
Potstickers are called that because they stick to the pot, offering both softness and a nice crunchy side. The filling is pork, soy sauce, sherry, ginger, and other lovely flavors, and these are really good.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 10 1x
- Category: Wonton
- Cuisine: Chinese
Ingredients
Scale
- 8 oz (225g) cooked boneless pork, in 1 inch squares
- 2 tablespoons soy sauce
- ½ bunch halved green (spring) onions
- 1 ½ cups (190g) all-purpose flour
- 2 teaspoons dry sherry
- 1 egg yolk
- ¼ teaspoon ground ginger
- 1 tablespoon sesame oil
- ½ teaspoon lemon pepper
- 6 tablespoons water
- Dash of MSG (optional)
- ½ cup (120ml) cooking oil, for pan-frying
Instructions
- Use the food processor to chop the pork and green onions coarsely. Add the ginger, soy sauce, egg yolk, sherry, lemon pepper and sesame oil. Process briefly to mix.
- Transfer the pork mixture to a plate and clean out the food processor.
- Put the flour and MSG in the food processor bowl and process, adding the water all at the same time. Keep processing until you have a dough ball, then roll it out on a lightly floured board and cut 2 inch circles using a biscuit cutter.
- These should be 1/16 inch (1.5 mm) thick.
- Put a teaspoon of the pork mixture in the middle of each dough circle and roll the circles up to make balls or fold the circles over to make half-moons. Press the edges together with your fingers and put the wontons on a greased plate.
- Bring 2 quarts of water to a boil and drop the wontons in the water. Let them boil for a minute after they have floated up to the surface, then drain well. Let them cool a bit on the oiled plate.
- Heat ½ cup of cooking oil in a skillet over a moderate to high heat. Fry the wontons, turning frequently, until lightly brown. Drain on paper towels and serve this pork wonton recipe with your preferred sauce.
Find it online: https://victoriahaneveer.com/pork-potstickers-wonton-recipe/