Pork and Shiitake Potstickers
Servings 40 potstickers
Equipment
- Food Processor
- Baking Sheet
- Large skillet
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 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.
- Combine the ground pork, cooled mushroom mixture, soy sauce, hoisin sauce, and black pepper, to taste, in a food processor. Pulse until well combined.
- Spread the potsticker wraps out 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. Side Note: Make sure they are sealed, so the filling doesn't fall out.
- Place on a baking sheet linked with parchment 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, add the 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 the potstickers.
- Remove from heat and serve with a dipping sauce.