The heart of winter is the perfect time to warm up the oven and try some flavorful new recipes. And we’re here to help.

Check out our Taste of Asia displays for featured products and produce from eastern Asia! Whether you already know the difference between tamari and soy sauce or you’re new to Asian ingredients and ponzu’s got you pondering, Amelia has curated a recipe you’ll surely love. 

Craving new tastes and textures? These homemade potstickers are flavorful, healthy, and easier to make than you think! For a vegetarian version, leave out the pork and add more cabbage.

Potstickers

Makes 40 – 45

What You’ll Need

• ½ cup dried shiitake mushrooms, reconstituted according to directions, stems removed, minced
• 2 cups shredded napa cabbage
• ½ tsp salt
• ¼ lb minced pork
• ½ cup sliced scallions
• 1 tbsp Hokan soy sauce
• 1 tbsp Kikkoman sesame oil
• 1 ½ tsp Sushi Chef mirin or white wine
• 1 ½ tsp minced fresh ginger
• 1 ½ tbsp cornstarch
• 1/8 tsp ground white pepper
• 45 Nasoya wonton wrappers (find them in our produce section!)
• 4 tbsp canola oil
• 1 cup chicken broth

Instructions

Mix cabbage and salt in a large bowl and let stand 30 min. Wring out cabbage, and mix with mushrooms, pork, scallions, soy sauce, sesame oil, mirin, ginger, cornstarch and pepper.

Place wonton wrapper on a flat surface. Brush with water, add a spoonful of filling, and press closed in a triangle. Repeat with remaining wrappers and filling.

Heat canola oil in a large non-stick skillet. Add 10-12 potstickers in a single layer, and sauté until brown. Add ¼ cup stock, cover, and let steam 3-4 minutes. Remove from pan and repeat with remaining potstickers until all are cooked.

Serve with dipping sauce.

Potstickers Dipping Sauce

• 5 tbsp rice wine vinegar
• 6 tbsp Hokan soy sauce
• 3 tbsp warm water
• 1 ½ tbsp sugar
• 1 tbsp Kikkoman sesame oil
• 1 tsp sriracha
• 2 tbsp minced fresh ginger
• 2 tsp minced hot chili pepper

Whisk together all ingredients and chill.