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Ingredients37 m servings 314 cals
Original recipe yields 4 servings
- Place green onions on a flat work surface. Slice whites and about 1 inch of the green parts thinly. Reserve 1 tablespoon sliced green onions for the sauce.
- Combine pork, egg yolk, green onion, garlic, cilantro, and salt in a bowl. Mix filling thoroughly by hand.
- Separate and place wonton wrappers onto your work surface. Spoon about 1 teaspoon of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press edges together to seal the potsticker, removing any air pockets.
- Bring a large pot of water to a boil. Add a few potstickers; cook until they float to the top, about 2 minutes. Remove potstickers with a slotted spoon and place on baking sheet or plate to dry. Repeat with remaining potstickers.
- Mix soy sauce, sesame oil, and rice vinegar together in a small bowl with a fork to make sauce. Add the reserved green onions. Serve sauce alongside the potstickers.
- Cook's Notes:
- For the alternate way to make this recipe, heat a 12-inch skillet over medium heat. Brush with vegetable oil. Add 8 to 10 potstickers at a time to the pan; cook for 2 minutes, without touching. Pour in 1/3 cup chicken stock to the pan, reduce heat to low, cover, and cook for 2 minutes more. Remove wontons to a heatproof platter and place in a warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all potstickers are cooked.
- You can substitute the pork with finely chopped and sauteed carrots and cabbage.
Per Serving: 314 calories; 13.4 g fat; 30.8 g carbohydrates; 16.3 g protein; 92 mg cholesterol; 1060 mg sodium. Full nutrition
ReviewsRead all reviews 2
Very good! And fun to make! The sauce needed about a tablespoon more of soy sauce than what the recipe says, but overall they were delicious.