Work with me here people. I made some pork potstickers and then froze them. I figured it would be an easy go to meal. Just pull them out and throw them in a pan. I was right, it is super handy, but I kept forgetting to get a picture of them all cooked. So, if you are thinking these look a little pale, well you’re right! They aren’t cooked yet.
My hubs loves him some Ling Ling Potstickers. Now, I don’t think they are horrible, but I certainly don’t think that they are very good. I decided to wing it and try to make my own version. They’re delicious. If I do say so myself. I love the light “dumpling” with that golden, crispy, crunchy side. In fact, I let both sides crisp because I love it. Then you bite into it and the ground pork is so flavorful and the ginger adds a little warmth and bite to the stuffing. Dip it in some sauce and mmmmmmm, HEAVEN (sung in a kind of sing songy voice)
What Are Won Ton Wrappers?
Wonton wrappers are thin sheets of raw dough traditionally used to make Asian dumplings.
Traditional Chinese wonton wrappers are made from wheat flour, eggs and water, and can be used to wrap around any number of fillings to be cooked in soups or fried.
What Can I Substitute for Won Ton Wrappers?
Won Ton wrappers are square sheets of yellowish dough made from wheat flour, egg and water.
They are made from the same dough as egg roll wrappers.
Egg roll wrappers can be substituted for won ton wrappers.
Is Pork High In Fat?
It depends on the cut of pork.
Pork ribs are pretty fatty, but pork chops and pork roast are leaner than skinless chicken thigh.
Recipe By me
- 3/4 Lb Pork Ground
- 1/2 Cup Cabbage or Napa Cabbage minced fine
- 1/2- 3/4 Cup Mushrooms minced fine
- 2 Teaspoons Garlic minced
- 3 Tablespoons Ginger minced (I ended up adding a little extra to a second batch, but if you don't love that gingery taste stick to 3 tb)
- 2 Tablespoons Cornstarch
- 2 Tablespoons Sesame Oil Toasted, yes, regular will work fine
- 3 1/2 Tablespoons Soy Sauce Low Sodium
- 2 Pkgs. Wonton Wrappers Round
- Oil for frying
- Mix together all ingredients.
- Place a wonton on the counter and fill with a heaping teaspoon of the ground pork mixture.
- Dip your finger or a pastry brush in a little water and wet one side of the wrapper.
- Fold over and using your thumb and index finger make little folds along the edge. (Pick it up and using your right two fingers bring a little of the wrapper over the piece in your left fingers. Scoot your right fingers over and continue the fan like folding)
- Place 1/2 Cup water in a large skillet and cook over medium-high heat and add pot stickers.
- Cover with a lid and steam 6-8 minutes or until translucent.
- Remove the lid and pour out any excess water.
- Add about 1-2 tablespoons of oil and place back on the burner.
- Let the potstickers crisp and then remove from the pan.
- (Right when I pour in the oil I quickly move the little guys and then let them crisp. They don't stick this way. Also make sure you are not removing them before they are completely crisped otherwise they will for sure stick.)