-
1
Combine ground pork, coleslaw and 1/3 cup green onions in bowl; mix well.
-
2
Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat; add pork mixture.
-
3
Cook, stirring often, 3-4 minutes or until pork is no longer pink.
-
4
Set aside.
-
5
Combine all teriyaki sauce ingredients in 1 1/2-quart saucepan; cook over medium heat 2-3 minutes or until liquid is reduced to thick sauce.
-
6
Remove half of sauce to bowl; set aside.
-
7
Continue cooking remaining sauce in saucepan 2-3 minutes or until reduced to thick paste.
-
8
Add thickened paste to pork mixture; mix well.
-
9
Place 1 rounded teaspoon pork mixture into center of wrap.
-
10
Moisten edge of pot sticker wrap with finger dipped in water.
-
11
Fold wrap over filling; seal edges.
-
12
Moisten outer edges of pot sticker and pleat sealed edges with fingertip dipped in water.
-
13
Place onto baking pan; cover with damp paper towel.
-
14
Repeat with remaining pork mixture and wraps.
-
15
Melt 1 tablespoon butter in same skillet over medium heat.
-
16
Place pot stickers, pleated-side pointing up, into pan.
-
17
Cook 1-2 minutes or until bubbles form around edges of pot stickers; add water.
-
18
Cover; cook 4-5 minutes or until water has almost evaporated.
-
19
Drizzle with reserved teriyaki sauce; top with sliced green onions, if desired.
