- 1 tbsp sesame oil
- 4 oz shiitake mushroom caps, stems removed, sliced
- 1/2 cup green onions, sliced
- 3 cloves of garlic, minced
- 1 tsp fresh ginger, grated
- 1 lb ground lean pork
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- Freshly cracked black pepper, to taste
- 40 round pot sticker (gyoza) wrappers
- Make the Potsticker Dipping Sauce and set aside so flavors can mingle. Make Hoisin Sauce (for the filling), if needed. Click links up above for the recipes.
- Heat the sesame oil in a large skillet over medium heat. Add the mushrooms and green onions and cook, stirring often, for 2-3 minutes. Add the garlic and ginger and continue to cook, stirring constantly, for 1 minute. Remove from heat and let it cool completely.
- In a food processor, combine the ground pork, cooled mushroom mixture, soy sauce, hoisin sauce, black pepper, to taste. Pulse until well combined.
- Spread out the pot sticker wraps and scoop a small teaspoon full of filling onto the center of each wrap. Wet the top of each pot sticker wrap with a baster brush dipped in water. Fold the pot sticker to make a moon shape and pinch shut with 4 to 5 pleats along the side. Really make sure they are sealed, so the filling doesn’t fall out. Place onto a cooking sheet with a silpat mat or waxed paper. Cover the completed pot stickers with a towel to prevent them from drying out.
- Heat 1 tablespoon of olive oil in a pan. Once hot, potstickers and cook until the bottoms are golden brown. Add 1/4 cup of water and cover with a lid. Steam for 3 minutes; remove from pan to a serving tray. Repeat with the remainder of pot stickers. Remove from heat and serve with a dipping sauce.