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Potstickers are a great snack for kids coming home from school, as a party appetizer, or an anytime treat. You can make these ahead of time and even freeze them (before cooking) for an easy on-hand dish. I love to have a bag of them in the freezer for that “what to have for dinner” moment.
- 1 pkg wonton wrappers (found in the produce or fresh food section)
- 1 lb ground pork
- 4 green onions, sliced
- 1 t black bean garlic sauce
- 1 t hoisen sauce
- 1/2 t salt
- 1/4 t pepper
- water for sealing wontons (in a small bowl works perfectly)
- Mix the pork, onions, sauces, and seasonings well.
- On a flat surface, place a wonton wrapper. Place about 3/4 of a teaspoon of meat mixture in the middle.
- Wet your fingers with the water and run around the edges of the wonton wrapper. Fold in half to make a triangle, point to point. Set aside and continue with the rest of the wonton wrappers.
- At this point, you can freeze the potstickers, or continue to steam or fry them.
- To steam: fill a saute pan or skillet with a half an inch of water or broth. Bring to a simmer. Place the potstickers in the pan and cover, simmering for about 4 minutes, or until the meat is cooked through.
- To pan fry: add 1/4 C olive oil to a skillet and heat over medium high heat. When hot, carefully add the potstickers. Turn over when the first side is browned. Remove from pan when evenly brown.
- Serve with a commercially prepared plum or sweet and sour sauce.