Chinese Dumplings (Potstickers)

Ingredients

• 1 pound lean ground pork (Pork Filling)
• 4 large napa cabbage leaves, minced (Pork Filling)
• 6 stalks green onions, minced (Pork Filling)
• 7 shiitake mushrooms, minced (if dried - rehydrated and rinsed carefully) (Pork Filling)
• 1/2 cup bok choy, minced (Pork Filling)
• 1/2 cup bamboo shoots, minced (Pork Filling)
• 2 garlic cloves, minced (Pork Filling)
• 3 tablespoons minced fresh ginger (Pork Filling)
• 3 tablespoons soy sauce (Pork Filling)
• 2 tablespoons corn starch (Pork Filling)
• 1 tablespoon sesame oil (Pork Filling)
• 2 teaspoons sriracha, optional (non-traditional but I like the flavor it adds!) (Pork Filling)
• 36 won ton wrappers (Dumplings)
• 2 tablespoons vegetable oil (Dumplings)
• Water, as needed (Dumplings)
• Soy sauce, for serving (Dumplings)
• Green onions, optional garnish (Dumplings)
• 4 tablespoons low sodium soy sauce (Potsticker Sauce)
• 1 1/2 tablespoons rice vinegar (Potsticker Sauce)
• 1 1/2 tablespoons rice wine (Potsticker Sauce)
• 1 teaspoon chili oil or chili sauce/paste, to taste (optional) (Potsticker Sauce)

Steps

1. Pork Filling: In a large bowl, combine all pork filling ingredients until well combined.
2. Form Dumplings: You will need a clean workspace, wonton wrappers, prepared pork filling, a small bowl of water, and chopsticks.
3. Begin by filling the wonton wrapper with about a tablespoons worth of pork filling. Wet your finger, and run along the edges of the wonton wrapper. This will help to seal it closed.
4. If your wrapper is round, fold the wrapper over the filling to create a half-moon shape, pinching the edges to seal. If your wrapper is square, fold into a little purse dumpling.
5. Once you have filled the dumplings you can freeze them or eat them fresh.
6. Freeze Dumplings: Place the dumplings in a single layer on a cookie sheet and freeze for about 30 minutes.
7. Then place in a ziplock baggie, where they can be frozen for up to 3 months.
8. Pan Fry: Heat a large skillet over medium high heat. Add 2 tablespoons of vegetable oil to the skillet and place dumplings in an even layer. Fry for a few minutes until bottoms are golden.
9. Add 1/3 cup of water and cover with a tight fitting lid. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low.
10. Let the dumplings cook for another 2 minutes then remove from heat and serve with soy sauce and thinly sliced green onions.
11. Steam: Place dumplings in a steamer basket on a single layer of cabbage leaves or a piece of parchment paper and steam for about 8 minutes.
12. Potsticker Sauce: Whisk together all ingredients and serve in a shallow bowl to dip your potstickers in! You can make this ahead and store it in the fridge for up to a week.