Pork & Shiitake Pot Stickers
February 18, 2018
"I recently had some of the best pot stickers I've ever had, and am looking for a way to have them on hand at home. This is a make-ahead recipe that you can freeze, or of course, go ahead and cook when you make them. From the freezer you can take them from freezer to plate in 10 minutes."
- Serving Size: 1 (144.6 g)
- Calories 422.1
- Total Fat - 25.3 g
- Saturated Fat - 8.8 g
- Cholesterol - 84.7 mg
- Sodium - 1696 mg
- Total Carbohydrate - 7.5 g
- Dietary Fiber - 1.1 g
- Sugars - 4.2 g
- Protein - 39.1 g
- Calcium - 80 mg
- Iron - 2 mg
- Vitamin C - 3.3 mg
- Thiamin - 0.4 mg
Heat a large skillet over high heat. Add oil to the pan. Add 1/2 up onions, garlic, ginger, and mushrooms; stir-fry 3 minutes. Remove from the pan; cool slightly. Combine the mushroom mixture, 1 tablespoon soy sauce, hoisin sauce, pepper, and pork in a medium bowl.
Arrange 8 gyoza skins on a clean work surface; cover the remaining skins with a damp towel to keep them from drying out. Spoon about 1 1/2 teaspoon of the pork mixture in the center of each skin. Moisten the edges of the skin with water. Fold in half; press the edges together with your fingertips to seal.
Place on a baking sheet sprinkled with cornstarch; cover to prevent drying. Repeat the procedure with the remaining gyoza skins and pork mixture.
Combine 1/4 cup hot water and brown sugar in a small bowl, stirring until sugar dissolves. Add the remaining 1/4 cup green onions, remaining 1/4 cup soy sauce, vinegar, and sambal, stirring with a whisk until well combined
Heat a large heavy skillet over high heat. Generously coat the pan with cooking spray. Add 10 pot stickers to the pan; cook 30 seconds or until browned on one side. Turn the pot stickers over; carefully add 1/3 cup water to the pan. Cover tightly; steam 4 minutes.
Repeat the procedure in batches with the remaining pot stickers and more water, or freeze. After cooking, serve the pot stickers immediately with the dipping sauce.
To Freeze: Freeze dumplings flat on a baking sheet sprinkled with cornstarch 10 minutes or until firm. Place in a large zip-lock bag with 1 teaspoon cornstarch. Toss to coat. Freeze the sauce in a small zip-top plastic freezer bag. Freeze for up to 2 months.
To thaw: Thaw sauce in the microwave at high in 30 second increments. No need to thaw the pot stickers.
To reheat potstickers: Follow the recipe instructions for cooking, placing the frozen dumplings in the pan and increasing the steaming time by 2 minutes.
Tips & Variations
No special items needed.