Tue February 17, 2015


1 pound ground pork
1 cup shredded green cabbage
3 ounces shiitake mushrooms, diced
2 cloves garlic, pressed
2 green onions, thinly sliced
1 tablespoon hoisin
1 tablespoon freshly grated ginger
2 teaspoons sesame oil
1 teaspoon Sriracha, to taste
1/4 teaspoon white pepper
36 2-inch won ton wrappers
2 tablespoons vegetable oil
Soy sauce, for serving



In a bowl combine the pork, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil, Sriracha and white pepper.

Spoon 1 tablespoon of the pork mixture into the center of each won ton wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.

Heat vegetable oil over medium heat in a large skillet. Add the potstickers in a single layer and cook until golden and crisp, roughly 2-3 minutes per side.