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Pork Potstickers

PorkChineseStove-Top

Time: 1 hour 15 minutes

Yield: 10 servings

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About

Is there an appetizer out there as universally beloved, as amazingly tasty, as deeply satisfying as Pork Potstickers straight from a great Chinese place? Well, yes, actually, Pork Potstickers that are made in your own kitchen! The traditional dough wrapper is tender, crisped up on the bottom, and steamed in chicken broth for an extra kick of flavor. The filling is meaty, refreshing, and wonderfully savory. Grab some soy sauce, or your favorite dipping sauce, and get ready to move fast, because these tend to disappear in a hurry!

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Ingredients

  • 2 medium carrots, finely chopped
  • 1 small onion, finely chopped
  • 1/2 cup water chestnuts, finely chopped
  • 1/3 cup fresh chives, minced, plus more, to taste, for garnish
  • 1 large egg white, lightly beaten
  • 3 tablespoons reduced-sodium soy sauce, plus more, to taste, for dipping
  • 1/2 teaspoon pepper
  • 1 pound ground pork
  • 60 potsticker or gyoza wrappers
  • 3 tablespoons canola oil, divided
  • 1 cup chicken broth, divided

Directions

Step 1 -In a large bowl, combine the carrots, the onion, the water chestnuts, the chives, the egg whites, the soy sauce, and the pepper.

Step 2 -Add the pork and mix lightly, but thoroughly.

Step 3 -Place 1 scant tablespoon filling in the center of each wrapper, cover the remaining wrappers with a damp paper towel until ready to use.

Step 4 -Moisten the wrapper edges with water and fold the wrapper over the filling.

Step 5 -Seal the edges, pleating the front side several times to form a pleated pouch.

Step 6 -Stand the potstickers on a work surface to flatten the bottoms, curving them slightly to form a crescent shape if so desired.

Step 7 -In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat.

Step 8 -Arrange 1/3 of the potstickers in concentric circles in the pan, flat-side down.

Step 9 -Cook until the bottoms are golden-brown, about 1-2 minutes.

Step 10 -Carefully add 1/3 cup of the broth, watching for splatter.

Step 11 -Reduce the heat to medium-low and cook, covered, until the broth is almost evaporated and the filling is cooked through to at least 145 degrees F internally, about 2-3 minutes.

Step 12 -Uncover and cook until the bottoms are crisp and the broth is completely evaporated, about 1 minute.

Step 13 -Transfer the cooked potstickers to a plate.

Step 14 -Repeat the cooking process with the remaining oil, the remaining potstickers, and the remaining broth.

Step 15 -Serve with the extra soy sauce and the extra chives.

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