Pork and Shiitake Pot Stickers

I love pot stickers. I could eat them all of the time, but unfortunately, there are not many places around here that sell them. Which makes absolutely no sense to me, but I just deal with it the best that I can.

A few weeks ago, I was at our local grocery store who does a deal where you can purchase 5 meat products for $20. They are pre-portioned out and vary all of the time. The constants are ground beef, london broil, chicken wings, pork chops and sausage. I just happened to notice one week that included in the 5 for $20 happened to be ground pork. It is not always easy to find ground pork at that particular store so I immediately added two packages to my cart.

When I got home I went searching through my recipes to see what I could make using up the pork and I found this recipe for the pot stickers I had saved. Shiitakes are hard to find at most stores here too, so I ventured out to the wonderful world of Wegman’s and picked up the remaining ingredients.

Pork and Shiitake Pot Stickers
Source: Cooking Light
Servings: 40+ pot stickers
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    • 2 tbsp. sesame oil
    • 3/4 cup green onion, thinly sliced, divided
    • 1 tbsp. garlic, minced
    • 1 tbsp. fresh ginger, minced
    • 4 oz. shiitake mushrooms, chopped
    • 5 tbsp. low-sodium soy sauce, divided
    • 1 tbsp. hoisin
    • 1 lb. ground pork
    • 40 wonton wrappers
    • cornstarch 

dipping sauce:

    • 1/4 cup hot water
    • 2 tbsp. brown sugar
    • 2 tbsp. rice wine vinegar
    • 1 1/2 tbsp. sambal oelek 

1. Heat sesame oil in a large skillet over medium-high heat. Add 1/2 cup of the green onions, garlic, ginger and mushrooms and stir-fry for 3 minutes. Remove from the pan and allow to cool slightly.
2. Combine the mixture with 1 tbsp. soy sauce, hoisin and ground pork in a medium bowl. Add a pinch of black pepper.
3. Lay out 8 wonton wrappers and cover the remaining ones with a damp paper towel to keep them from drying out. Fill a small dish with a little bit of water.
4. Spoon 1 to 1 1/2 teaspoons of the pork mixture into the center of each wonton wrapper. Dip your finger into the water dish and trace around the edges of the wonton wrapper. Fold over and press with fingertips to seal.
5. Place on a large baking sheet dusted with cornstarch. Repeat with remaining wonton wrappers.
6. Prepare the dipping sauce by combining 1/4 cup hot water with brown sugar in a large bowl and stirring until the sugar dissolves. Add in the remaining 1/4 cup of green onions, soy sauce, rice wine vinegar, and sambal oelek, stirring until fully combined.
7. Spray a large skillet with cooking spray. Add 10 pot stickers to the pan and cook for 30 seconds or until browned. Flip over and then add 1/3 cup of water to the skillet and quickly cover with a lid. Allow to steam for 3-4 minutes or until no water is left.
8. Repeat with remaining pot stickers. Serve immediately with dipping sauce.

Freezing Instructions: Prepare recipe to step 5. Place baking sheets with wontons in the freezer for 20 minutes or until firm, then transfer (with cornstarch) to a zip-top bag and freeze for up to 2 months.
To Reheat: DO NOT thaw pot stickers. Start recipe at step 7 and cook for 30 seconds to 1 minute more on each side until pot sticker is cooked through. If dipping sauce was frozen, microwave in 30 second intervals until warmed through.

These are delicious. I really need to make a few batches of these to keep in the freezer all of the time. I had my pot stickers with some steamed veggies. Tom enjoyed his along with some fried rice. 

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  1. I have never made these homemade, but I seriously love them. I need to try this out, asap!

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