My wife has made these Pork and Spinach Potstsickers a few times (and I helped!). It really can be a “project recipe” that two or three or four people can enjoy, if said people don’t mind getting their hands dirty.
My wife usually uses frozen spinach when she makes these, but this past week we had a lot of fresh spinach we needed to get rid of, so she showed me how to wilt spinach in the microwave.
I’m telling you, wilting spinach in the microwave is like magic. I suppose one could argue that doing anything in the microwave is indistinguishable from magic, but this was a case of: “A minute ago I had a bowl full and overflowing with spinach leaves. Now I have a small pile of wilted spinach. Where did all the spinach go?” Magic.
Pork and Spinach Potstickers
- 1 lb ground pork
- 1 (9-10 oz) pkg frozen chopped spinach, thawed, squeezed to dry
- 1/4 c thinly sliced green onions
- 1 T soy sauce
- 1 T sesame oil
- 2 tsp minced fresh ginger
- 3/4 tsp salt
- 1/2 tsp sugar
- 36 round gyoza potsticker wrappers or square wonton wrappers (cut into rounds) — my wife uses wonton wrappers because those are the only thing we can get at our grocery store, and we do not cut them into rounds
- 2-3 T oil
- 1 1/2 c water, divided
Combine all ingredients except gyoza wrappers, vegetable oil and water in large bowl. (Filling can be made 1 day ahead. Cover and refrigerate.)
Place scant 1 tablespoon filling in center of each gyoza wrapper; lightly moisten outside edge of wrapper with a bit of water.
If you are using round wrappers: Fold wrapper in half to enclose filling, pinching center and each end to make a tight seal. Holding wonton in hand, seal remaining edges, pinching dough towards center, forming a couple of small pleats. Press sealed edge down lightly to plump up dumpling and make it stand up straight.
If you are using square wrappers, it’s slightly more complicated: bring the four corners together and pinch the edges to seal them. Remember those paper “fortune tellers” you used to make when you were 9? That’s kind of the idea.
Place potstickers in rows on baking sheet so they don’t touch. Heat 10-inch nonstick skillet over medium-high heat until hot. Add 1 tablespoon of the oil; heat until hot. Place 8-12 potstickers in skillet (packing them tightly is fine). Cook without disturbing 1 to 2 minutes or until bottoms are pale golden brown.
Add 1/2 cup of the water around sides of skillet; immediately cover. Cook 8 minutes. Uncover; cook 1 to 2 minutes, shaking skillet gently to prevent sticking. When water has evaporated and potstickers are crispy brown, place, bottom-side up, on platter. Repeat with remaining potstickers, adding additional oil as needed. Serve hot or warm with sauces for dipping.
Did you make too many potstickers? Throw the baking sheet with the uncooked potstickers in to the freezer for a few hours, then transfer the frozen potstickers to a resealable zipper storage bag and keep in the freezer forever. Or until you crave these potstickers again, which, I guarantee, will be sometime next week. Cook them from frozen, but add an extra 1/4 c water while cooking.