Polk’s Folly and Full Circle Potstickers
This recipe uses half the usual amount of pork, combined with mushrooms, to put halving meat into practice. There are multiple producers creating many sausage varieties and growing mushrooms—we are showcasing Polk’s Folly Butcher Shop & Farm Stand’s red chile ginger sausage and Full Circle Mushrooms’ shiitake and oyster mushrooms. Foraged mushrooms would work well in this recipe too.
Ingredients
- 1/2 pound ground pork
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons ginger garlic paste
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 cup mushrooms oyster or shiitake, diced
- 1/2 cup cabbage red or green, shredded
- 1/4 cup green onions chopped
- 36 4.5- inch round or square wonton wrappers
- 1/4 cup vegetable oil divided
- 1/3 cup water
- Soy sauce and wasabi to taste
Instructions
- In a large bowl, combine all ingredients up to and including green onions.
- To assemble the dumplings, place wrappers on a clean, flat work surface. Spoon 1/2 tablespoon of the raw pork mixture into the middle of each wrapper. Using your fingers, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal. Keep folded potstickers under damp paper towel while working.
- Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-low heat. Working in batches, add potstickers in a single layer and cook until they start to get crispy on the bottom, about 2–3 minutes. Working quickly, add 1/3 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 2–4 minutes.
- Serve immediately with soy sauce and wasabi.
Notes
To freeze: Place uncooked potstickers in a single layer on a baking sheet overnight in the freezer. Then transfer to freezer bags.