Asian Potstickers

Asian Potstickers
A Flavorful Appetizer For Your Next Party!
Difficulty: Moderate

Ingredients
3/4 lb. ground pork
1/4 lb. fresh shitake mushroom
1/2 red onion chopped
2 tsp garlic pressed
1/2 tsp fresh grated ginger
1/4 cup panko bread crumbs
1 egg
1/2 tsp white pepper
1/2 tsp salt
1/2 tbsp sesame oil
1 package of round potsticker wrappers, thawed
2 tbsp canola oil plus more for cooking
small bowl of water

Directions
In a large skillet, add 2 tbsp of canola oil and shitake mushrooms, chopped red onion.  Cook for 6-8 on medium heat until the mushrooms and onions are sweated down.  Cool completely and put into a food processor and pulse until finely minced.  In a large mixing bowl, add ground pork, cooked and minced shitake mushrooms and onions, garlic, ginger, panko, egg, white pepper, salt and sesame oil.  Use your hands to mix.  you will need to mix for at least 5 minutes.  This will be one of the rare times that over mixing is a good thing! To prepare to make the potstickers, have a bowl of water and start separating the wrappers. Line some water around the perimeter of the round wrapper, place a small spoonful of pork mixture in the center, and fold one side of the wrapper to the other and seal along the edges, it should look like a half moon.  Place potstickers on a sheet as you make them one by one.  Should yield around 30 pieces.  In a large non stick frying pan, add small amount of oil to pan on low heat.  Add some potstickers to the pan, do not overcrowd.  Place cover on to also steams the potstickers.  Once the potstickers start to turn golden on the one side, add a 1/4 cup of water and place lid back on for about 2-3 minutes.  Then turn carefully, each potsticker on the other side for a few more minutes until fully cooked.  Be carefully not tear into the wrapper when turning.  Keep repeating the step until all the potstickers are cooked.  Serve with soy sauce. Garnish with green onions (optional).

Yields 30 pieces