Originally, I meant to make dumplings for Chinese New Year... which was ages ago. It could be that I'm too addicted to the dumplings from the ramen place around the corner from me, so I don't crave them in the same way at home. Well, I haven't been to the ramen place in a while, so potstickers sounded amazing.
- 1/4 lb. ground pork
- 1 T. grated ginger
- 2 T. minced cilantro
- 1 scallion, chopped
- 8 wonton wrappers
- 1 tsp. Sriracha or other hot sauce
- splash sesame oil
- splash rice wine vinegar
- 1-3 T. soy sauce
- 1 T. sugar
- 1-2 T. blended oil
- pinch white pepper
- 1 tsp. black sesame seeds for garnish
Mix together the pork, ginger, cilantro, white pepper, and scallion. Mix thoroughly with your hands. If the mixture isn't feeling moist enough, add some soy sauce.
Lay out the wonton wrappers and spoon a teaspoon of the filling into the center of each wrapper. Wet the wrapper around the filling. Fold opposite corners of the wrapper together and pinch together to close. Repeat the process with the other corners.
Heat 1-2 T. of blended oil in a skillet with a lid. Add the potstickers and let them cook for 1-2 minutes; until you can see the bottom turning brown. Add 3/4 c. water and cover. Let the dumplings steam for 8 minutes.
While they cook, mix together the hot sauce, sesame oil, rice wine vinegar, 1 T. of soy sauce, and the sugar. Put the dipping sauce in the center of a plate and arrange the potstickers around it. Garnish the dumplings with the sesame seeds.