Thai Potstickers
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.
Potsticker Ingredients
- 2 small, whole green onions, minced
- 1 Tbsp finely-minced ginger
- 1 cup coarsely-chopped bean sprouts
- 1 cup coarsely-chopped sugar snap peas
- 1 lb ground pork or veal
- 2 Tbsp oyster sauce
- 1 Tbsp rice wine or dry sherry
- 1 tsp Asian chile sauce (Sambal)
- 1 package wonton wrappers
Sauce Ingredients
- 1 Tbsp minced basil leaves
- 1 Tbsp chopped cilantro sprigs
- 1 small, whole green onion, minced
- 1/2 cup unsweetened coconut milk
- 1/4 cup rice wine or dry sherry
- 1 Tbsp oyster sauce
- 1 tsp Asian chile sauce (Sambal)
- 1/2 tsp curry powder
- 1/2 tsp sugar
Procedure
- 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.
- 6Serve over rice with sriracha sauce. Enjoy!
Other recipes you will enjoy