PORK & MUSHROOM POTSTICKERS

SERVINGS: 8 | PREP: 30 MIN. | COOK: 15 MIN. | TOTAL: 45 MIN.

INGREDIENTS: 1 package round dumpling skins/wonton wrappers | 1 pound ground pork | ½ cup green onion, finely diced | 3.5 oz. package shitake mushrooms | 2 Tbsp. soy sauce | 1 tsp. sesame oil | 1 Tbsp. cornstarch | 1 tsp. sugar | 3 Tbsp. water | 1 Tbsp. sesame oil Dipping Sauce: ¼ cup black vinegar (or soy sauce) | 1 tsp. sugar | ½ tsp. ginger, chopped

DIRECTIONS: CHOP green onion. REMOVE the stems from shitake mushrooms and finely chop the tops. COMBINE pork, green onion, mushrooms, soy sauce, sesame oil, and sugar in a medium bowl. PREPARE the wrappers. TAKE one wrapper at a time, dip your fingertips in water, and brush along the edges of the wrapper to moisten. PLACE ½ Tbsp. of filling in the center of the wrapper. FOLD the dumpling wrapper in half and press to seal the edges together. PINCH the edges to crimp or create pleats. GENTLY press the dumpling on a flat surface to create a triangular base. STEAM/FRY dumplings by adding 1 Tbsp. of sesame oil to a medium saute pan over medium heat. ADD 8 to 10 potstickers to the pan and cook for 2 minutes without touching. ADD ⅓ cup water to the pan, turn the heat down to low, cover, and cook for another 2 minutes. REPEAT until all the wontons are cooked. MAKE the sauce by mixing black vinegar, sugar, and ginger until sugar dissolves. Serve immediately.

TIPS & TRICKS: Place green onion and mushroom tops in a food processor to finely chop, then add to ground pork with the other ingredients.

ABOUT OUR CHEF

Jennifer is a private chef in Dallas, TX, with a passion for home-cooked meals with a global influence. In addition to cooking, she hosts an Italian cooking show on national streaming television. To follow her, go to JenniferBajsel.com or find her on Instagram @JENNIFER_BAJSEL

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