Pork and Spinach Potstickers
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
36
ingredients
- 1 lb ground pork
- 1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
- 1⁄4 cup thinly sliced green onion
- 1 tablespoon soy sauce
- 1 tablespoon dark sesame oil
- 2 teaspoons minced fresh ginger
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon sugar
- 36 round gyoza skins
- 2 -3 tablespoons vegetable oil
- 1 1⁄2 cups water, divided
directions
- Combine all ingredients except gyoza wrappers, vegetable oil and water in large bowl. (Filling can be made 1 day ahead. Cover and refrigerate.).
- 2. Place scant 1 tablespoon filling in center of each gyoza wrapper; lightly moisten outside edge of wrapper with a bit of water. Fold wrapper in half to enclose filling, pinching center and each end to make a tight seal. Holding wonton in hand, seal remaining edges, pinching dough towards center, forming a couple of small pleats. Press sealed edge down lightly to plump up dumpling and make it stand up straight.**.
- 3 Place dumplings in rows on baking sheet so they don’t touch. Heat 10-inch nonstick skillet over medium-high heat until hot. Add 1 tablespoon of the oil; heat until hot. Place 12 potstickers in skillet (packing them tightly is fine). Cook without disturbing 1 to 2 minutes or until bottoms are pale golden brown.
- 4. Add 1/2 cup of the water around sides of skillet; immediately cover. Cook 8 minutes. Uncover; cook 1 to 2 minutes, shaking skillet gently to prevent sticking. When water has evaporated and potstickers are crispy brown, place, bottom-side up, on platter. Repeat with remaining potstickers, adding additional oil as needed. Serve hot or warm with sauces for dipping.
- TIPS *Cut rounds from wonton wrappers using 3 1/4-inch round cookie cutter, or round off corners with knife. Any leftover wrappers can be tightly wrapped and frozen 3 months.
- **Potstickers can be made to this point and frozen 1 month. Place them on a baking sheet 1 inch apart; freeze 3 hours or until completely frozen. Place in resealable plastic freezer bag. They can be cooked frozen; follow instructions, adding an additional 1/4 cup water and an extra 1 to 2 minutes cooking time.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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