Pork and Shiitake Potstickers

I love making homemade potstickers when I have the time. Yesterday was a rainy day and my kids had no swimming after school so I decided to spend some quality time in the kitchen making a Chinese food feast. I usually make chicken potstickers but decided to try pork this time. They took time to make but turned out incredible – we all loved them. I served them with homemade Potsticker Dipping Sauce, Fried Rice, and Asian Kale Salad. It was a fun meal to make and my entire family enjoyed it.

How to Make Pork and Shiitake Potstickers

Make the Potsticker Dipping Sauce and set it aside so flavors can mingle. Make Hoisin Sauce (for the filling), if needed.

Heat the sesame oil in a large skillet over medium heat. Add the mushrooms and green onions and cook, stirring often, for 2-3 minutes. Add the garlic and ginger and continue to cook, stirring constantly, for 1 minute. Remove from heat and let it cool completely.

In a food processor, combine the ground pork, cooled mushroom mixture, soy sauce, hoisin sauce, black pepper, to taste. Pulse until well combined.

Spread out the potsticker wraps and scoop a small teaspoon full of filling onto the center of each wrap. Wet the top of each potsticker wrap with a baster brush dipped in water. Fold the potsticker to make a moon shape and pinch shut with 4 to 5 pleats along the side. Really make sure they are sealed, so the filling doesn’t fall out. Place onto a cooking sheet with a silpat mat or waxed paper. Cover the completed potstickers with a towel to prevent them from drying out.

Heat 1 tablespoon of olive oil in a pan. Once hot, potstickers and cook until the bottoms are golden brown. Add 1/4 cup of water and cover with a lid. Steam for 3 minutes; remove from pan to a serving tray. Repeat with the remainder of potstickers. Remove from heat and serve with a dipping sauce.

Pork and Shiitake Potstickers

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Servings: 40 potstickers

Ingredients

• 1 tbsp sesame oil
• 4 oz shiitake mushroom caps stems removed, sliced
• ½ cup green onions sliced
• 3 cloves of garlic minced
• 1 tsp fresh ginger grated
• 1 lb ground lean pork
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• Freshly cracked black pepper to taste
• 40 round potsticker gyoza wrappers

Instructions

• Make the Potsticker Dipping Sauce and set it aside so flavors can mingle. Make Hoisin Sauce (for the filling), if needed. Click the links up above for the recipes.
• Heat the sesame oil in a large skillet over medium heat. Add the mushrooms and green onions and cook, stirring often, for 2-3 minutes. Add the garlic and ginger and continue to cook, stirring constantly, for 1 minute. Remove from heat and let it cool completely.
• In a food processor, combine the ground pork, cooled mushroom mixture, soy sauce, hoisin sauce, black pepper, to taste. Pulse until well combined.
• Spread out the potsticker wraps and scoop a small teaspoon full of filling onto the center of each wrap. Wet the top of each potsticker wrap with a baster brush dipped in water. Fold the potsticker to make a moon shape and pinch shut with 4 to 5 pleats along the side. Really make sure they are sealed, so the filling doesn't fall out. Place onto a cooking sheet with a silpat mat or waxed paper. Cover the completed potstickers with a towel to prevent them from drying out.
• Heat 1 tablespoon of olive oil in a pan. Once hot, potstickers and cook until the bottoms are golden brown. Add 1/4 cup of water and cover with a lid. Steam for 3 minutes; remove from pan to a serving tray. Repeat with the remainder of potstickers. Remove from heat and serve with a dipping sauce.

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