Beef Pot Stickers with Asian Dipping Sauce (12.02.14)

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  • 2 tablespoons rice vinegar
  • 1/4 cup soy sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons hoisin sauce
  • 3 tablespoons brown sugar
  • 1 lb. ground beef
  • 5 green onions, finely chopped
  • 1 tablespoon fresh ginger, grated
  • 2 garlic cloves, grated
  • 1 package of wonton wrappers
  • Water, for sealing
  • 2 tablespoons canola oil (more for additional batches)
  • Salt and Pepper, to taste

Combine the first five items in a small bowl. Set aside.
Combine the beef, onions, ginger, garlic, salt and pepper in a bowl. Spoon 1 teaspoon of the filling in the middle of each wonton wrapper. Brush a bit of water around the edge of each wonton wrapper (working one at a time). Fold over and press to secure edges. By pressing down the edges with your fingers, make sure they are sealed tightly. (Note: Cover the wrappers loosely with a damp paper towel so that they do not dry out.)
Heat a large nonstick pan with the oil cooking oil over medium-high heat. Work in batches to not crowd the pan, cook the pot stickers on each side for 1-2 minutes until they are light golden brown and the meat is thoroughly cooked. Remove to plate, wipe the pan clean with paper towels (or wash) and repeat with remaining pot stickers. Serve with dipping sauce.

Sponsor: UT Beef Council