Potsticker wrappers (the kind that are round and about 4” across)
1 lb. ground pork or turkey
1/2 bag coleslaw mix, chopped
2 teaspoons fresh ginger
2 cloves garlic, minced
2 green onions, chopped
2 tablespoons hoisin sauce
2 tablespoons regular soy sauce
2 teaspoons sesame oil
Sprinkle of chili flakes
Dipping Sauce for One
2 tablespoons soy sauce
1 tablespoon white vinegar
1 teaspoon sesame oil
Chili garlic sauce or sriracha to taste
Give each person their own little dish for dipping sauce! You can use the ingredients listed for the sauce that I had growing up, or you can completely change the flavor by doing teriyaki or a Thai sauce.
Put the ground pork in a large bowl. On a cutting board or in a food processor, chop the coleslaw and other veggies (if using a food processor, stop right after “chopped” and before “liquified”).
Add everything but the wrappers to the pork, and mix well. Inhale the tasty smells.
Get a small bowl or ramekin and put about an inch of water in it. I like an assembly line: Wrappers, filling, ramekin, baking sheet.
Put 3-4 teaspoons of filling in the middle of a potsticker skin. Run a wet finger halfway around the rim and fold. Place upright on the baking sheet. Repeat until you run out of filling.
In a saute pan with a lid, heat a little oil over medium, just enough to just slick the bottom of the pan. Add potstickers, squishing them ever so gently so they stand up. Put in as many as you can without letting them touch. Let them sit for about three minutes until the bottoms are lightly browned and starting to get crispy.
Pour in about ¼ of a cup of chicken broth. Put the lid on and turn the heat down to medium-low. Steam them this way for about five minutes (cut one open to check for doneness). Repeat until all the potstickers are cooked.
Pass around with dipping sauce. Eat with chopsticks if you can, or fingers if you can’t be bothered.