Remember here when I talked about being on an Asian food kick for the week? Well, one of the recipes we made that week was for these pork pot-stickers. We decided to eat them as our main dish, but they would make a perfect appetizer or side dish as well. I know its probably too late to share these as a delicious snack for today’s Superbowl, but don’t let my tardiness stop you from making these another time. (You should probably make up an excuse to make them this week – they are THAT good).
So, is anyone even excited for the Superbowl this year? I’ll be the first to admit I’m not a huge football fan, and I’m even less of an NFL fan than I am of college football. But we did watch the last couple games played by the San Francisco 49ers, and I was really hoping they would make it to the super bowl this year. Especially because their quarterback Alex Smith played for the University of Utah (shout out to my in-laws who are huge fans). — If I’ve ever been a NFL fan, I’ve liked the 49ers, probably also because Steve Young, another quarterback, played for them, and played for my alma mater. Anyway, is anyone a fan of the Giants or the Patriots? (At least I know what teams are playing this year, right?)
I hope you enjoy the Superbowl if you’re going to watch it, and if not I hope you can at least enjoy some Superbowl snacks. And, make these pot-stickers. This week. These can either be steamed, boiled or fried.
1 lb ground pork (or grind your own pork loin with a meat grinder)
1 bunch of green onions
1 cup fresh spinach, steamed (aka, you want 1 cup of uncooked spinach, and then you will steam it)
1 TBS chopped garlic
1/2 TBS ginger
1 TBS sesame oil
2 TBS soy sauce
1 package round dumpling wraps (100)
1. If using a meat grinder, add the steamed spinach and green onions in and grind them with the meat. If using already ground pork, finely chop the green onions and spinach in a food processor or using a very shop knife.
2. In a large bowl mix meat, chopped green onions and spinach, garlic, ginger, sesame oil and soy sauce. Mix well.
3. Place about 1 TBS (heaping) of the mixture in the the center of a dumpling wrapper.
4. Fold the wrappers in half and seal them by dipping your finger in a cup of water and moistening the edges.
5. To fry: heat a deep fryer or a large pan with canola oil to about 325 degrees. Add a few pot-stickers at a time and cook for about 5 minutes. To steam: place the pot-stickers in a steamer and cook for about 10-12 minutes. To boil: place pot-stickers in a large pot of boiling water and cook for about 5-8 minutes, until they float.
6. Enjoy dipped in a half and half soy sauce, yoshida’s sauce mixture.