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To make the potstickers, place all ingredients (except wrappers and frying oil) in a large mixing bowl.
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Mix it up really, really well, like meatloaf.
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Once you get it to where the meat looks smooth and pasty (with no resemblance of ground meat) take just a bit out and form a small patty.
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Cook the patty in a skillet over medium-high heat until done.
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This is your taster.
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Remove it from the skillet, let it cool and taste it.
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Is it perfect?
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Everyones taste buds are a little different, so feel free to adjust your seasonings.
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Dont go overboard though because I recommend that you let this mixture marinate overnight and the flavors will really blend together.
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Cover the bowl and refrigerate overnight.
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Next, gather your pork mixture, wonton or potsticker wrappers, a pastry brush and a cutting board or parchment paper.
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Lay out just a few wrappers at a time onto a sheet of parchment paper and wrap the remaining wrappers (still in the package) in a damp dishtowel so they will not dry out.
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Place about 1/2 tablespoon of pork mixture in the center of each wrapper.
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The biggest mistake everyone makes here is too much filling.
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Less is more!
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Brush and moisten the edges of the wrappers with water.
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Fold over the wrappers in your desired shape, and press together to seal the edges.
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Set aside and continue until the filling is gone or you have made as many potstickers as you want (you can save or freeze the remaining mix for later use).
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Go ahead and make your sauce now so it will be ready when the potstickers are hot.
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To make a thinner sauce, add all ingredients together in mixing bowl and whisk until well blended.
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To make a thicker sauce, you know, one that actually sticks to the potstickers ... Add all of the sauce ingredients into your blender and blend until emulsified.
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I like both, so I make both!
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Set aside.
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Heat oil, about 1/2 inch deep in a large saute pan over medium-high heat.
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Make sure your oil is hot otherwise your potstickers will just soak up the oil and get all greasy.
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Place a few potstickers into the pan in a single layer.
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Do not overcrowd your pan or the oil temperature will drop.
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Cook for about 2-3 minutes on each side, flipping with a silicone spatula or something similar so that you dont tear the wrappers open.
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Cook until golden brown and cooked thoroughly, adjusting temperature as needed.
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When done, remove them from the pan and set the potstickers aside on a paper towel to drain off any excess oil.
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Finish cooking remaining potstickers in small batches.
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Plate potstickers and sauce, or sauces, and serve.
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For directions on how to steam these guys instead, please visit my website.
