Crossover Blends Pork Potstickers
•1 lb Crossover Pork Blends
•1 cup shredded green cabbage
•3 ounces shiitake mushrooms, finely diced
•2 cloves garlic, pressed
•2 scallions, thinly sliced
•1 TBSP hoisin sauce
•1 TBSP freshly grated ginger
•2 tsps sesame oil
•1 tsp Sriracha, or more to taste
•¼ tsp white pepper
•36 round wonton wrappers
•2 TBSP vegetable oil
•¼ cup low sodium soy sauce
•¼ cup rice wine vinegar
•¼ cup thinly sliced scallions
•1 tsp sesame oil
•2 tsp Sriracha
1) In a large bowl, gently combine Crossover Pork Blends, cabbage, mushrooms, garlic, scallions, hoisin, ginger, sesame oil, Sriracha and white pepper.
2) To assemble the potstickers, place wrappers on a work surface and place water in a small bowl. Line a sheet pan with parchment paper or a Silpat.
3) Spoon 1 TBSP of the mixture into the center of a wrapper. Using your finger, rub the edges of the wrapper with water. Fold the dough over the filling, matching up the edges of the wrappers, to create a half-moon shape, pinch and overlap the edges to create a sort of fan shape to seal the dumpling. Place on the sheet pan. Continue until all of the filling is used up.
Make the dipping sauce:
4) Combine all of the sauce ingredients in a small bowl and set aside.
Cook the potstickers:
5) Heat the oil in a large skillet (that has a tight fitting lid) over medium heat. Add potstickers, flat side down, in a single layer and cook until golden and crisp on one side, about 2-3 minutes.
6) Add ¼ cup of water and immediately cover the skillet with the lid. This will steam the potstickers. Carefully watch the potstickers and completely evaporate the water so that the bottoms get crispy again and stick to the pot a little, but do not burn. This will take approximately another 7 minutes or so.
7) Check the internal temperature of one or two of the potstickers to insure that they have reached 165°F. If necessary, add a bit more water and re-cover to cook a bit longer, recrisping the bottoms if necessary.
Serve immediately with dipping sauce.