The name for pot stickers comes from “Guotie,” which is Chinese for “pan stick.” Rest assured, you’ll be stuck on these pork dumplings, pan-fried and served with a side of steamed sesame spinach. Easy to make and impossible to resist, these pot stickers just might curb your taste for takeout.
When you’re cooking pot stickers in batches, add more canola oil and water to the pan as needed. Cover cooked potstickers with foil to keep them warm as you work.
1⁄2 tablespoon sesame seeds
1 clove garlic
1⁄4 inch ginger
8 ounces baby spinach
6 ounces ground pork
16 wonton wrappers
2 tablespoons sesame oil, divided
1⁄2 tablespoon yuzu juice
1⁄4 cup + 2 tablespoons soy sauce, divided
1⁄8 teaspoon crushed red pepper
2 tablespoons rice wine vinegar
12″ large nonstick pan with lid
1⁄2 cup water + more for assembling pot stickers
1. Prepare Ingredients
Add sesame seeds to a large nonstick pan over medium heat and toast until light golden, about 5 minutes. Remove from pan and set aside. Meanwhile, mince garlic. Trim and discard skin of ginger and mince. Rinse chives and thinly slice. Rinse spinach. Pat pork dry with paper towel.
2. Make Filling
In a medium bowl, stir together garlic, ginger, chives, pork, and 1⁄4 teaspoon kosher salt until fully combined.
3. Assemble Pot Stickers
Prepare a small bowl of warm water. Lay 1 wonton wrapper on a clean dry surface and place a heaping teaspoon filling in center. Using your finger, dab warm water around outer edge of wrapper. Fold wrapper over filling, forming a triangular pocket, and pinch all around edges to seal. Repeat to form 16 pot stickers.
4. Cook Pot Stickers
Add 1 tablespoon sesame oil to pan from sesame seeds over medium-high heat. When oil is shimmering, add pot stickers in a single layer, working in batches if necessary, and fry without moving until browned on bottom, 2-3 minutes. Add 1⁄4 cup water, cover, and steam until wrappers are translucent and tender, 3-4 minutes more (see Recipe Tip). Transfer to a plate.
5. Steam and Season Spinach
Wipe pan from pot stickers clean and add spinach along with 1⁄4 cup water over medium-high heat. Cover and steam until tender and dark green, 1-2 minutes. Uncover, add yuzu juice, 2 tablespoons soy sauce, and 1⁄2 tablespoon sesame oil, and cook, stirring, until combined, about 1 minute more. Remove pan from heat. Taste and add salt and pepper as needed.
6. Plate Pot Stickers
In a small bowl, whisk together as much crushed red pepper as desired, rice wine vinegar, remaining sesame oil, and remaining soy sauce to make dipping sauce. Divide pot stickers and spinach evenly between 2 plates. Garnish spinach with toasted sesame seeds and serve with dipping sauce alongside.
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