Pork and Pumpkin Pot Stickers
Pot Stickers stuffed with ground pork, grated pumpkin, cabbage, ginger, and chives. Served with a Sweet and Spicy Dipping Sauce.
Equipment
- large non-stick skillet with a lid or a large non-stick electric skillet with a lid
- Food processor
Ingredients
For the Sweet and Spicy Dipping Sauce:
- 2 tbsp. rice wine vinegar
- 2 tbsp. light soy sauce
- 1 tbsp. sesame oil
- 1 tsp. chili garlic sauce
- 2 tbsp. mirin
- 2 tbsp. scallions, minced
For the Potsticker Filling:
- 12 ounces ground pork
- ½ cup chopped cabbage
- ¼ cup peeled and grated pumpkin or butternut squash
- 1 tbsp. each grated ginger and minced garlic
- 1 tbsp. light soy sauce
- 2 tbsp. chopped chives
- 1 tsp. sesame oil
To Assemble the Potstickers:
- 2 tbsp. cornstarch
- 45 round pot sticker wrappers
- ¼ cup vegetable oil
- 1 cup cold water
Instructions
- Begin by making the Sweet and Spicy Dipping Sauce: simply stir together all the ingredients.
- Next, make the pot sticker filling: Place all the ingredients in the food processor and process until combined.
- Next, stuff the potstickers: Dust a sheet pan with the cornstarch. Cup one pot sticker wrapper in your hand. Brush the edges with water. Put a couple of teaspoons of filling in the middle of the wrapper and fold it in half pleating the top and pinching it to the bottom half as you go. The goal is to have the dumpling stand up when you fry it.
- In a large nonstick skillet or nonstick electric skillet, heat half the vegetable oil on medium heat. Add half the dumplings and cook until the bottoms are golden brown. Pour in half the water and cover the dumplings. Lower the heat to low. Cook the pot stickers until the water is almost all evaporated. Uncover the potstickers and cook another minute. Repeat with the rest of the dumplings, oil, and water. Serve with the dipping sauce.
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