Spinach Thyme Pork Potstickers Recipes

PORK AND SPINACH POTSTICKERS

Steps:

• Combine all ingredients except gyoza wrappers, vegetable oil and water in large bowl. (Filling can be made 1 day ahead. Cover and refrigerate.).
• 2. Place scant 1 tablespoon filling in center of each gyoza wrapper; lightly moisten outside edge of wrapper with a bit of water. Fold wrapper in half to enclose filling, pinching center and each end to make a tight seal. Holding wonton in hand, seal remaining edges, pinching dough towards center, forming a couple of small pleats. Press sealed edge down lightly to plump up dumpling and make it stand up straight.**.
• 3 Place dumplings in rows on baking sheet so they don't touch. Heat 10-inch nonstick skillet over medium-high heat until hot. Add 1 tablespoon of the oil; heat until hot. Place 12 potstickers in skillet (packing them tightly is fine). Cook without disturbing 1 to 2 minutes or until bottoms are pale golden brown.
• 4. Add 1/2 cup of the water around sides of skillet; immediately cover. Cook 8 minutes. Uncover; cook 1 to 2 minutes, shaking skillet gently to prevent sticking. When water has evaporated and potstickers are crispy brown, place, bottom-side up, on platter. Repeat with remaining potstickers, adding additional oil as needed. Serve hot or warm with sauces for dipping.
• TIPS *Cut rounds from wonton wrappers using 3 1/4-inch round cookie cutter, or round off corners with knife. Any leftover wrappers can be tightly wrapped and frozen 3 months.
• **Potstickers can be made to this point and frozen 1 month. Place them on a baking sheet 1 inch apart; freeze 3 hours or until completely frozen. Place in resealable plastic freezer bag. They can be cooked frozen; follow instructions, adding an additional 1/4 cup water and an extra 1 to 2 minutes cooking time.

SPINACH THYME & PORK POTSTICKERS

Steps:

• In a large bowl, mix the pork, spinach, ginger, thyme, soy sauce, rice wine, sesame oil, and garlic powder together.
• Pour a bit of water into a small bowl. You'll use this to dip your potsticker wrappers in. Dip a bit of the wrapper (about 1/2 inch deep), and rotate it so that you get a semi-circle of water. This will help you seal the pleats on the potsickers. Let the potsticker wrapper rest on your fingers on your left hand. Then, you'll fill the center with a spoonful of meat. Resist the urge to fill it with too much filling! It will make the folding more difficult.
• Using your right thumb and forefinger, pinch and seal a bit of the dry part of the wrapper with the wet part. Use your left thumb to hold the filling down as you pleat the potsticker. Then, using your forefingers, pinch a bit of the wet part of the wrapper together. You have created your first pleat!
• Press down that pleat along the dry side of the wrapper. Continue creating pleats until until you reach the end on the left side. Seal the potsticker. When I'm done folding/pleating a potsticker, I like to set it down on a large tray or baking sheet and use my fingers to make sure that the top of the potsticker is shaped like a half-moon. This is not necessary, but it is just makes the potsticker prettier. Repeat this step for all of the potstickers.
• To cook them, heat a large sauté pan with a tablespoon of oil over medium high heat. When the pan is hot, line the potstickers in the pan, bottom side down. Let the potstickers fry for about a minute, then pour about 3 tablespoons of water in the pan and cover it with a lid. Reduce the heat just a little. When the water evaporates, continue adding another 3 tablespoons of water and close the lid. Continue doing this until you have cooked the potstickers for about 6-8 minutes (8-10 minutes if you're cooking frozen potstickers).
• Dip the potstickers in soy sauce or chili sauce!