PORK & CHIVE POTSTICKERS
I had never worked with wonton wrappers before, so I wasn't aware that they were kept in the freezer case at the grocery store. Luckily, I had enough time to let them thaw before my party. However, you might want to allow yourself ample time for them to defrost before you try working with them.
I didn't have any sherry, so I left it out. I don't think that anyone was the wiser for it, either. Recipe makes four servings (5 potstickers per serving).
Nutritional Information (per serving - serves 4)
200 calories - 8.3 g. fat - 9.1 g. protein - 1.3 g. fiber
- 1/4 lb. fresh ground pork
- 1 tbsp minced chives
- 1-1/2 tsp. soy sauce
- 1-1/2 tsp. dry sherry
- 1 tsp. bottled minced ginger
- 1/2 tsp. sesame oil
- 1/2 tsp. cornstarch
- 20 wonton wrappers
- 1 tbsp. vegetable oil
1. In a small bowl, combine pork, chives, soy sauce, sherry, ginger, sesame oil, cornstarch, and 1 tbsp. water.
2. Place a heaping tsp. of pork mixture in the center of each wonton wrapper.
3. Lightly wet edges of wrapper, fold over, and press to seal. Repeat to form 20 total dumplings.
4. In two batches, cook dumplings in a large pot of boiling water until cooked through (approximately 4 minutes). Transfer to a plate with a slotted spoon.
5. In a large skillet, heat vegetable oil over medium-high heat. In two batches, cook until browned, approximately 1-1/2 minutes per side. Serve with Soy Ginger Dipping Sauce (see recipe below).
For Soy-Ginger Dipping Sauce:
Combine 1/4 c. soy sauce , 3 tbsp. rice wine vinegar, 1 tbsp. bottled minced ginger, 2 tsp. sugar, and 1/4 tsp. sesame oil. Serve immediately.