No-Fuss Potstickers

Ingredients

• ½ lb Ground Pork

• ¼ Cup Green Onions, finely chopped

• 1 small Lime, zested and juiced

• 1 tsp Toasted Sesame Oil

• 1 Tbsp Roasted Shallot Infused Olive Oil

• 1 tsp Basil Barrel Aged Balsamic or Black Garlic Tamari Barrel Aged Balsamic

• 1 ½ tsp Sriracha Flake Sea Salt

• 1 package of Wonton Wrappers

• Water

• Roasted Shallot Infused Olive Oil, for frying

  
  

Directions

1. In a medium-sized mixing bowl, combine the first 7 ingredients (pork through salt) and set aside.

2. Place approximately 1 teaspoon of the pork mixture in the center of a wrapper. Lightly brush the edge of the wrapper with water. Fold it in half to create a triangle, then seal the edges. To achieve the boat shape, dampen the corners of the longest side of the triangle, bring them together by folding in the middle, and press to seal the corners. Place the formed potstickers on a sheet pan and cover them with a damp cloth. Repeat this process until all of the filling is used.

3. In a 12-inch sauté pan over medium heat, drizzle about 1 teaspoon of Roasted Shallot Infused Olive Oil. Add 8 to 10 potstickers at a time to the pan and cook for approximately 2 minutes, or until they turn golden brown. After 2 minutes, gently add ¼ cup of water to the pan, reduce the heat to low, cover, and cook for an additional 2-3 minutes. Repeat this cooking process with each batch of potstickers, wiping out the bottom of the pan between batches to prevent sticking.

4. Serve the potstickers with Basil Barrel Aged Balsamic or Black Garlic Tamari Balsamic for dipping and savor each bite!