Potstickers 🐖

Adapted from Emeril Lagasse’s wonton soup recipe by Hannah

INGREDIENTS
round wonton wrappers 🥟
½ lb ground pork 🐖
1 egg yolk 🥚
3 stalks green onion, finely chopped
4 cloves garlic, minced 🧄
1½” fresh ginger, grated
2 tsp soy sauce
1½ tsp rice wine vinegar
½ tsp sesame oil
½ tsp crushed red pepper

+ sesame and vegetable oil for frying

EASY DIPPING SAUCE
6 tbsp soy sauce
4 tbsp rice vinegar
2 tsp chili garlic paste
1 tsp sesame oil
½ tsp sugar

GOOD DIPPING SAUCE 🌟
4 tbsp soy sauce
4 tbsp rice vinegar
4 tbsp rice wine
2 tbsp sesame oil
1 tsp sesame oil
2 tsp brown sugar
2 tsp chili flakes
4 cloves garlic, minced 🧄
2 in. ginger, grated
1 tbsp scallions or green onion, chopped

---

DIRECTIONS

• Combine all filling ingredients, cover, and allow to rest 1 hour

• Bring large pot of water to a boil and reduce to simmer

• Put about a teaspoon full of filling into each wonton, wet the perimeters, and seal (Note: Place filled wontons on wax paper to prevent sticking)

• Working in batches, place wontons in simmering water, gently stirring to prevent them from sticking to the bottom

• When wontons float, strain from water, and place on wax paper to rest

• Heat 1 tsp of sesame oil and 1 tsp of vegetable oil in a nonstick wok or pan (medium high heat)

• Pan fry wontons, flipping when each side becomes golden and crispy

• Add additional sesame/vegetable oil to pan as needed, bringing to temp before adding additional wontons

• Drain on rack and/or paper towel

TO SERVE: Mix all dipping sauce ingredients thoroughly and EAT!