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Asian pot stickers

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    These Potstickers are stuffed with flavorful, juicy pork, cabbage, shiitake mushrooms, ginger and garlic. They are steamed then pan fried to create an irresistible contrast between the top tender wrapper, golden crispy underside and rich, juicy filling. You can swap out the pork for your favorite protein and you can crimp the potstickers to seal instead of pleating. I also use a never-seen-before food processor technique for the filling so you have practically NO chopping and your filling comes together in minutes.
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    Potstickers (Chinese Pan Fried Dumplings!)

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    Potstickers (Chinese Pan Fried Dumplings!) | RecipeTin Eats

    This Easy Asian Potstickers recipe fills wonton wrappers with a flavorful mixture of ground pork, vegetables, and hoisin sauce! A few years back, a friend of mine brought me to this restaurant to try Dim Sum with a group of friends. This was before I went to Thailand, which was where I got over a lot of my food phobias. So here I was, sitting with a group of mostly strangers at a very authentic Chinese restaurant, eyeing the platters of food in front of me and wondering just-why-the-heck none of them could have been labeled.
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    Since I was really young Potstickers have been one of my favorite foods. I remember helping my mom fold them up and set them onto a giant platter. We usually boiled ours up in a brothy soup with small rice cake discs.
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    Homemade pot stickers are so versatile--you can fill them with anything you want and as full as you want. And the play between the crispy, crusty bottom, and the tender parts, makes for a truly unique dumpling. These are filled with ground pork, green onions, ginger, and cabbage. Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl.
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