Gochujang Potstickers

5 from 1 vote

Gochujang Potstickers ~ an Asian pocket of pork with a mild red pepper, ponzu kick

Prep Time20

Cook Time15

Total Time35

Course: Appetizer

Cuisine: Korean

Keyword: potsticker

Servings: potstickers

In a medium bowl, use your hands to combine the pork, ponzu sauce, rice wine vinegar, green onions, garlic, gochujang, 2 teaspoons sesame oil and white pepper . Let rest for about 10 minutes for the flavors to combine.
Place 1 wonton wrapper on the counter. Place about 1 teaspoon of the pork filling in the center.
Using your finger, brush a small amount of water on two adjoining sides of the wonton wrapper.
Fold the wrapper in half over the meat to form a triangle. Use your fingers to push the sides together. The water will help create a seal.
Fold the two corners toward each other and seal together with a small bit of water. Repeat with the remaining wrappers.
Use a large skillet that has a tight-fitting lid. Place the skillet over medium to medium-high heat. Add about 1 teaspoon of sesame oil to the pan. Use a papertowel to spread the oil over the whole bottom surface.
Place wontons in the pan, so they are not touching.
Brown the bottoms for 3-5 minutes.
Have the lid ready and pour in about ¼ cup water. Quickly place the lid on the pan and steam for about 5 minutes.
Remove from the pan with a spatula and serve with the sauce.
Continue cooking the remaining potstickers the same way. You may need to clean the pan in between batches, if the pan starts to build-up residue.