Pot Stickers Pot Stickers recipe with a pork filling Pot Stickers recipe Hi Guys! I’d like to get straight to dumplings, if that’s okay… because I.LOVE.DUMPLINGS. (that should be a shirt, by the way…just a thought) Yes, we have Pot Stickers for you today and they’re awesome. :) I love pot stickers because they’re as basic as it comes, when it comes to dumplings, and it’s the type of snack you can fill with whatever suits your taste!

Today’s Pot Stickers recipe is sort of a mixed bag of Asian ingredients, but the dipping sauce is very Korean. Choganjang is a Korean condiment generally made of 3 parts soy sauce and 1 part vinegar. It’s great to use for dipping pot stickers, but I really love adding a spoonful to hot, kimchi dumpling and rice cake soup… so good! As we get into chillier months you can guarantee we’ll be sharing said soup with all you lovelies.

Not only is this recipe super easy to throw together, but it’s quick and delicious! These little guys also freeze really well. I love making a giant batch of these pot stickers and freezing them for whenever I want them. You can also make them slightly healthier by going full steam on them and skipping the pan frying all together. You can also skip out on “fancy” crimping and go straight-edged if you prefer. Enjoy! xx, Jenny

Pot Stickers
Makes 30

Ingredients:
pork filling:
12 ounces ground pork
1 baby bok choy, diced
6 water chestnuts, diced
2 green onions, thinly sliced
2 garlic cloves, minced
2 teaspoons minced fresh ginger
2 teaspoons soy sauce
1 teaspoon sesame oil
1 teaspoon salt
1/2 teaspoon cracked black pepper
1 egg, lightly beaten

1 egg, lightly beaten
30 round wonton wrappers
4 tablespoons vegetable oil, divided
choganjang:
1/3 cup soy sauce
2 tablespoons rice wine vinegar
2 teaspoon sesame oil
1 1/2 teaspoons gochujaru (Korean chili powder)
2 garlic cloves, minced
1 green onion, thinly sliced
1 teaspoon toasted sesame seeds

Directions:
1. Place all filling ingredients into a bowl and mix together until well combined. Set aside.
2. Brush perimeter of a wonton wrapper with the remaining egg and fill center with 1 heaping tablespoon of pork filling. Seal and crimp together.
3. Set dumplings aside and repeat until all wrappers have been used.
4. Heat a large, heavy bottom skillet over medium-high heat and add 2 tablespoons oil.
5. Add 5 to 6 pot stickers to pan and pan fry for 3 to 4 minutes. Flip pot stickers and continue to fry for 2 minutes.
6. Add 1 tablespoon water to the pan and cover for 1 minute or until the wonton wrappers have softened and steamed and the filling has finished cooking through.
7. Remove from heat and repeat until all pot stickers have been cooked. Serve immediately with choganjang.
8. Choganjang:Place all ingredients into a small bowl and whisk together. Serve with pot stickers.

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