1 cup finely shredded bok choy
1 lb. lean ground pork
2 green onions, finely chopped
1 Tbsp. soy sauce (or to taste)
1-2 cloves garlic, crushed
1 tsp. grated fresh ginger
1/2 tsp. sugar
1 tsp. sesame oil or olive oil…I use extra virgin
1 pkg. wonton wrappers, thawed if frozen
Extra virgin Olive oil
Add the pork, bok choy green onions, soy sauce, garlic, ginger, sugar and sesame oil and mix it all up with your hands.
To fill wontons, place a small spoonful of filling in the middle of each wrapper; moisten the edges with water (just use your finger) and fold over, pressing the edge tightly to seal. Place seam side up on a cookie sheet, pressing lightly to flatten the bottom. Cover with a tea towel to prevent them from drying out. (Dumplings can be prepared up to this point, covered with plastic wrap and refrigerated for up to 24 hours or frozen.)
When you’re ready to cook the potstickers, heat a drizzle of canola oil in a large skillet set over medium-high heat. Place half the dumplings at a time in the skillet and cook for a minute or two, until deep golden brown on the bottom, shaking the pan a few times to keep them from sticking. Don’t crowd the pan too much.
Pour about 1/4 cup water into the pan. Cover, reduce heat to medium and cook for about 5 minutes – this will allow them to steam, cooking them through.
Makes 2 – 3 dozen potstickers.
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