Make-Ahead Pork and Vegetable Pot Sticker
Pot stickers freeze beautifully. Cook them from frozen for even more convenience!
Serves: 6Hands-on: 30 minutesTotal: 45 minutesDifficulty: Medium
- 1 lb. ground pork
- 1⁄2 head of cabbage, finely chopped
- 1⁄4 cup finely chopped green onion
- 1⁄4 cup plus 1 Tbsp. soy sauce, divided
- 3 tsp. sesame oil, divided
- 1 tsp. sugar
- 1⁄2 tsp. fresh gingerroot, minced
- 2 packages (14 oz.) round pot sticker wrappers (wonton wrappers)
- 2 Tbsp. vegetable oil
- 1⁄2 cup chicken broth
- 1⁄4 cup soy sauce
- In a skillet, brown the ground pork. Drain and crumble the pork so it is in very small pieces. In mixing bowl, mix the cooked pork, cabbage, green onion, 1 tablespoon of soy sauce, 2 teaspoons of sesame oil, sugar, and ginger. Mix thoroughly. Line a baking sheet with wax paper.
- To make the pot stickers, lay a wrapper flat and put about a teaspoon of filling on it. Wet the edges, fold it over, crimping the edges as you go. Spread the pot stickers in a single layer on a baking sheet and freeze them. Once frozen transfer them to a freezer bag.
- To cook the frozen pot stickers, add 2 tablespoons oil to a skillet. Put frozen pot stickers in the skillet (12 at a time) and cook 5 minutes on one side until golden brown. Reduce the heat to low, add chicken broth, and cover. Let them steam until they soak up most of the chicken broth, about 10 minutes. Uncover and cook an additional 2 to 3 minutes until wrappers have shrunk down over filling.
- Serve the hot pot stickers with the remaining 1⁄4 cup soy sauce mixed with the remaining teaspoon of sesame oil.