ABOVE: This takes practice and coordination. One area is wrapping the potstickers, the next area is cooking them, and the far off area is them cooling!
This was not only a tasty Rachael Ray recipe, but a great learning experience! It was shockingly easy to make the ingredients, but the preparation was the difficult part. Now I know that I prefer using egg roll wrappers instead of the wonton wrappers. Wonton wrappers are shockingly small and once you put the recommended amount of filling in, they are nearly impossible to close without bursting open. My son loved these – I made him a vegetarian version (all the ingredients, less pork) and he wanted more and more! He thought they were just like the vegetarian egg rolls that he loves. As I no longer eat Chinese food at restaurants after a recent hellish food poisoning incident, I better learn how to make all my favorites at home fast! Bok choy was very easy to work with and I will include it in more of my recipes from here on out! Wilting the bok choy was a fun process to see it go from this giant quantity to a small amount. I had to overlap three wonton wrappers to get the size of potsticker that I wanted!
If you want this vegetarian, just omit the pork and add more finely chopped and cooked veggies! My son loved it that way!
- 2 T. vegetable oil, plus more for brushing
- 3/4 lb. ground pork
- 1/2 lb. bok choy, finely chopped
- 1 large clove garlic, finely chopped (I used garlic powder)
- 1/4 tsp. crushed red pepper
- 1 T. soy sauce, plus more for serving
- 20 square wonton wrappers (Definitely use egg roll wrappers if you want they bigger)
- In a large skillet, heat 1 T. oil over medium heat. Crumble in the pork and cook until done, transfer to bowl.
- Cook the bok choy, garlic, and red pepper in the skillet, stirring until wilted, add the soy sauce and cook 1 minute.
- Transfer to the bowl and stir to combine (with pork).
- Place 2 T. of the filling down the center of one wonton wrapper (JUST TRY THIS, LOL, 2 T. filling will NOT fit in a wonton wrapper!)
- Moisten edges and fold so no filling fall outs. Repeat with remaining wrappers.
- Heat the skillet over medium heat. Brush the rolls with oil and, working in batches, cook seam side down, turning once, until golden, about 5 minutes.
(Add a dash of toasted sesame oil and sliced scallions to soy sauce to make an amped-up dipping sauce).