A Trefethen family favorite! The whole clan gets together to assemble (and devour!) these delicious bites that pair wonderfully with our Dry Riesling. Recipe adapted from “Hot Pasta” by Hugh Carpenter & Terri Sandison.
1In a large bowl, combine onions, ginger, bean sprouts, peas, pork, oyster sauce, rice wine, and chile sauce. Mix thoroughly.
2In a small bowl, combine all sauce ingredients and mix well.
3Place a dollop of the potsticker mixture in the center of a wrapper. Bring corners of wrappers up around the filling and encircle the dumpling “waist” with your index finger and thumb. Squeeze gently to secure wrapper and set potsticker aside. Repeat with all wrappers.
4Place two sauté pans over high heat with cooking oil. Divide potstickers between pans and place bottom side down. Fry until golden. Turn potstickers with tongs and fry other side.
5Pour half the sauce into each pan. Immediately cover pans, reduce heat to medium and steam potstickers until they are firm to the touch. Shake the pans so that the potstickers “capsize” and are coated with sauce.