Flavorful, juicy pork filling wrapped with sticky steamed wonton dough and served with a spicy chili dipping sauce. Happiness for your tastebuds.
Have you ever heard the saying “potstickers are life”?
Okay you probably haven’t heard that because I just made it up. But isn’t it catchy? The moment I took a bite out of one of these savory morsels, I couldn’t stop thinking about how much better they make life, in general. Let me explain…
I’ve had many an Asian dumpling in my day, but the very best are from a delicious Chinese restaurant in Appleton called Dong Po. The filling is flavorful and juicy and wrapped with sticky steamed wonton skins and served with a spicy chili dipping sauce. Every time I eat there, I ask for extra dipping sauce and pour it on my main dish, no matter what. Sometimes I don’t even bother ordering a main dish because I just want all the potstickers. All. Of. Them. (Just as my hubs… we fight over the last one every time.)
And I’ve tried many recipes, but none of them really meet the Dong Po standards. They’ve set the bar high, so I was determined to develop the perfect at-home version of theirs. And after a few trials, we’ve arrived. The filling is packed with ground pork, egg, soy sauce, sesame oil, rice wine vinegar, garlic, ginger and green onion. All simple ingredients that I usually have on hand, which makes me extra happy. Once the wonton wrappers are filled with a dollop of the pork mixture, I fold them up like little purses, sear them in a hot skillet, then steam them in stock for a few minutes (this is when the skins become sticky… a characteristic of the perfect Asian dumpling).
The dipping oil is made with chili oil (sooo spicy and YUM), soy sauce, brown sugar and a few red pepper flakes for good measure. You, too, will want to pour this goodness on any and all Chinese food you eat. Trust me.
And it all comes together in about 45 minutes. Not too bad for such a delicacy, am I right?!
- 1 lb. ground pork
- 1 large egg
- 2 Tbsp. low sodium soy sauce
- 1 Tbsp. sesame oil
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. dark brown sugar
- 3 cloves garlic, minced
- 2-inch piece fresh ginger, minced
- ¼ tsp. coarse salt
- ¼ tsp. ground black pepper
- ½ cup green onion, finely chopped
- 32 wonton wrappers
- 3 Tbsp. canola oil
- 2 cups water or stock
- Click the link above for the recipe.
- In a large bowl, combine pork, egg, soy sauce, vinegar, brown sugar, garlic, ginger, salt, black pepper and green onion. Mix until thoroughly combined.
- Lay wonton wrappers out on a flat surface and place about a tablespoon of the pork mixture in the center of each. Working in batches, wet the edges of each wonton wrapper, then bring the corners into the center and pinch together to form a wonton shape.
- Heat canola oil in a large skillet on medium high heat. Once hot, work in batches and sear the bottom of the potstickers until browned and crispy. Turn the heat of the skillet up to high. Working in batches, place about 8 of the potstickers into the pan and add ¼ of the water or stock and cover with a lid. Cook 4-5 minutes, until liquid is almost absorbed and the potstickers and tender but firm. Repeat with remaining potstickers.
- To make dipping sauce, whisk chili oil, soy sauce, brown sugar and crushed red pepper flakes until combined. Serve potstickers with chili oil dipping sauce.