Pescatarian Pork Pot Stickers
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Learn more →Ingredients
4 servings
For the filling
- 1 lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 3 scallions, green tops only, thinly sliced
- 1 tbsp fresh ginger, peeled and finely grated
- 2 tbsp tamari
- 1 tsp sesame oil
- ½ tsp white pepper
- 1 cup napa cabbage, very finely shredded
- ¼ tsp salt
For the wrappers
- 24 round rice paper wrappers (about 8-inch diameter)
For cooking
- 2 tbsp garlic-infused oil, divided
- ⅓ cup water
For the dipping sauce
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp fresh ginger, peeled and finely grated
- 1 tsp maple syrup
- 1 tsp chili oil (optional)
Instructions
- 1
Place the shredded napa cabbage in a small bowl, toss with the 1/4 tsp salt, and let stand for 10 minutes. Squeeze out as much liquid as possible with your hands, then transfer the cabbage to a large mixing bowl.
- 2
Add the ground pork, scallion green tops, grated ginger, 2 tbsp tamari, 1 tsp sesame oil, and white pepper to the bowl with the cabbage. Mix with your hands or a fork until the ingredients are evenly combined and the mixture holds together when pressed — do not overmix.
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