Caramelized Onion & Pork Potstickers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 48 |
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My boyfriend and I enjoy making these yummy potstickers. You can use egg roll wrappers if you prefer, just cut off the corners to make them round.Sarah Steinhilber, Inver Grove Heights, Minnesota Ingredients:
filling: |
1 large onion, chopped |
1-1/2 teaspoons canola oil, divided |
3 unpeeled garlic cloves |
1 pound bulk pork sausage |
1 cup finely chopped fresh mushrooms |
2 tablespoons water |
1 teaspoon cornstarch |
1 teaspoon sesame oil |
1/4 teaspoon salt |
dash white pepper |
assembly: |
1 package (10 ounces) pot sticker or gyoza wrappers |
2 tablespoons canola oil, divided |
1 cup water, divided |
reduced-sodium soy sauce |
Directions:
1. In a small skillet, saute onion in 1 teaspoon canola oil until softened. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally.
2. Meanwhile, place garlic on a double thickness of heavy-duty foil. Drizzle with remaining canola oil. Wrap foil around garlic. Bake at 425° for 15-20 minutes. Cool for 10-15 minutes.
3. Squeeze softened garlic into a large bowl. Add the mushrooms, water, cornstarch, sesame oil, salt, pepper and caramelized onion; mix well. Crumble sausage over mixture and mix well.
4. Place 1 tablespoon of filling in the center of one wrapper. (Until ready to use, keep remaining wrappers covered with a damp towel to prevent them from drying out.) Moisten entire edge with water. Fold wrapper over filling to form a semicircle. Press edges firmly to seal, pleating the front side to form three to five folds.
5. Holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. Curve ends to form a crescent shape. Repeat with remaining wrappers and filling.
6. In a large skillet, heat 1-1/2 teaspoons oil over medium-high heat. In batches, arrange dumplings flat side down in pan; cook for 1 to 2 minutes or until bottoms are lightly browned. Add 1/4 cup water; bring to a simmer. Cover and steam for 4-6 minutes or until water is almost absorbed and filling is no longer pink.
7. Uncover; cook for 1 minute or until bottoms are crisp and water is evaporated. Serve with soy sauce. Yield: 4 dozen.
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