- 1/4 pound ground pork
- 1 tablespoon minced chives
- 1 1/2 teaspoons soy sauce
- 1 1/2 teaspoons dry white wine
- 1 teaspoons minced peeled ginger
- 1/2 teaspoon sesame oil
- Pot sticker or Wonton wrappers
- 1 tablespoon vegetable oil
In a bowl, combine, pork, chives, soy sauce, wine, ginger, and sesame oil.
Place a heaping teaspoon of pork mixture in center of pot sticker wrapper. Lightly wetting the edges of the wrapper, fold over and press to seal. Repeat until all the filling has been used.
Boil a large pot of water and add 1 tablespoon of oil. In two batches cook dumplings until cooked through and rise to the top, about 4 – 6 minutes. Transfer to a plate with a slotted spoon. In a large nonstick skillet (I learned the hard way), heat vegetable oil over medium high heat. In two batches cook until browned, about 1 1/2 minutes per side. Serve with Soy-ginger sauce.
Soy Ginger Sauce
In a bowl, stir together 2 tablespoons soy sauce, 1 1/2 tablespoons rice vinegar, 1 tablespoon minced peeled ginger, 1 teaspoon sugar, and 1/4 teaspoon sesame oil. Garnish with minced chives.
To Freeze: Freeze raw dumplings on a baking sheet until hard, then shore in bags for up to 3 months. When ready to make place frozen dumplings directly into boiling water (do not thaw).