I remember two years ago when it was really hard to find ground anything other than beef in the grocery stores, even the ones with a large selection. At that time I wasn’t making turkey burgers because I had a horrible experience with turkey chili but there was some recipe Tom wanted me to make that called for ground veal and ground pork.
Neither were sold in three separate grocery stores that I checked. Now ground turkey and ground chicken are part of a 5 for $20 weekly deal at my local store. The ground pork hangs out right next to it. I wonder what happened to cause these changes. Did that many people really start changing their eating habits and start requesting healthier ground meats? Or did the grocery stores decide ground meats were the best ways to use up the remaining meat scraps they had left over? I’m very curious to know. What do you think?
None of that really has anything to do with this recipe other than how incredibly easy it was to find ground pork.Print
Wonton Pot Stickers with Soy Reduction
- Yield: 20 potstickers 1x
- Category: Appetizer
- 1 lb. ground pork
- 1 small head bok choy, finely chopped
- 1 tbsp. green onion, chopped
- 1 tbsp. fresh ginger, minced
- 1 tbsp. oyster sauce
- 1 tbsp. fresh cilantro, chopped
- 20 wonton wrappers
For the Sauce:
- 1/2 cup balsamic vinegar
- 1/2 cup mirin
- 1/4 cup soy sauce
- 2 fresh basil leaves
1. Combine the wonton ingredients together in a medium-sized bowl. Place 1 tsp. of the mixture in the center of each wonton wrapper.
2. Brush the edges of the wrapper with water and press ends upward together to seal into a little pouch. Repeat with remaining mixture. Set aside.
3. In a medium saucepan, combine the balsamic vinegar, mirin and soy sauce. Bring to a boil and cook until the mixture has reduced by half. Remove from the heat, add the basil leaves and cover. Steep for 2 minutes. Discard the basil leaves and set sauce aside to cool slightly.
4. Place wontons in a steamer basket over 1 inch of boiling water. Cover, and steam for 12-14 minutes. Serve hot with sauce.
Source: Taste of Home, October 2011
*Cooked pot stickers and sauce can be frozen for up to 3 months.*
Keywords: pork, wonton, appetizer, dinner,
I really need to invest in a larger steamer basket. I only have a small one that could hold maybe 6 wontons at a time. It took forever to steam them all but it was so worth it in the end. The pot stickers were absolutely delicious and the sauce was practically drinkable. It was the perfect mixture of sweet and salty that went together so well with the pork and bok choy. I want to make these again for the next party or holiday I host!