Recipe: Ginger Pork Potstickers - Guy Fieri (Japanese)

GINGER PORK POTSTICKERS



6 ounces medium grind ground pork
1/4 cup finely diced white onion
2 tablespoons minced ginger
1 tablespoon minced garlic, plus more for garnish
1/4 cup thinly sliced green onion, plus more for garnish
1 teaspoon soy sauce
1/4 teaspoon sesame oil
Pinch salt and freshly ground black pepper
12 to 18 round wonton wrappers or potsticker skins
1 egg, beaten
1 teaspoon canola oil
Ponzu or soy sauce, for dipping

In a medium saute pan over medium heat, heat the canola oil. Add the pork, white onion, ginger, and garlic and saute until the pork is cooked, about 3 minutes. Add the 1/4 cup of green onion, soy sauce, sesame oil, salt, and pepper, mix, and set aside to cool.

In a medium stockpot, bring 2 quarts water to a boil over medium-high heat. Place a cooling rack over a baking sheet.

Place 1 tablespoon of the filling in the middle of a wonton wrapper. Brush the edges of the wrapper with the egg and fold it in half to create a half-moon shape, pinching the edges closed as you go. Repeat with the remaining wrappers.

Using a slotted spoon, place the potstickers in the boiling water for 1 minute or until they float to the top. Remove and place the potstickers on the cooling rack.

When the potstickers have cooled completely, heat the canola oil in a large skillet over medium-high heat. Add the potstickers and cook without moving them until the bottoms are browned, 4 to 5 minutes. Carefully remove the pots tickers with a spatula.

Serve with ponzu or soy sauce and garnish with sliced green onion.

Makes 12 to 18 potstickers, to serve 4

RECPES NOTES: "Long before I was on Food Network, I helped a Japanese restaurant owner with her business, and she wanted to pay me. I told her I didn't want any money, but that I'd like to learn firsthand how to make some traditional Japanese dishes. She said she didn't know because she was raised in the States, but she introduced me to a friend who did. Her friend, who spoke very limited English, came over and we proceeded to make potstickers together. I had a million things going on - Hunter was asking me questions, and the phone was ringing off the hook - and she was waiting there patiently. Finally she looked at me and explained that when I'm cooking Japanese food, I need to dedicate myself to making the food at a focused pace. She very gently and diligently showed me her method. It was killing me. I thought, Let's get the food processor and chop that ginger! But that wasn't how it was done. Working with her gave me a lot of perspective about how food is respected in Japan. It was a very calming experience, and that's part of what makes Japanese food work and come together so beautifully." - Guy

Used by permission to Recipelink.com from HarperCollins
Source: Guy Fieri Food by Guy Fieri with Ann Volkwein