Mango Sriracha Potstickers
Author: 
Recipe type: Main Course
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • For Dipping Sauce:
  • 2 tablespoons soy sauce (if you’re gluten sensitive watch a lot of soy sauces have gluten)
  • 1 teaspoon Sriracha (I aways add more but I love things spicy)
  • 4 tablespoons honey (you can substitute brown sugar if you want)
  • ½ teaspoon sesame oil
  • 2 Tablespoons rice vinegar
  • For Pot Stickers:
  • ½ pound ground pork, chicken, or turkey
  • 3 green onions, thinly sliced (about ¼ cup sliced)
  • 1 tablespoon minced fresh ginger
  • 3 garlic cloves, finely chopped (about 2 teaspoons chopped)
  • 1 tablespoon soy sauce (again if you are gluten sensitive read the labels on your soy sauce)
  • 1 teaspoon sesame oil
  • 1 teaspoon Sriracha
  • ½ mango, very finely diced (about ½ cup diced)
  • 2 or 3 large leaves Napa cabbage, shredded (about ½ cup shredded)
  • 36 round gyoza/wonton wrappers (if you are gluten sensitive you can use rice paper wonton)
  • 2 to 3 tablespoons coconut oil or vegetable/olive oil for frying, divided
Instructions
  1. Combine soy sauce, Sriracha, honey, sesame oil, and rice vinegar in a small saucepan. Gently warm over medium heat for 2 to 3 minutes until sugar dissolves. Remove from heat and let cool.
  2. In a bowl, combine ground meat, green onion, ginger, garlic, soy sauce, sesame oil, sriracha, mango, and cabbage. Mix until evenly incorporated.
  3. To assemble, place one spoonful (about ½ tablespoon) of filling in the center of each wonton wrapper (do not overfill or they will not seal properly). Moisten the edges of the wrapper with water, then fold into a half-moon, pinching in the center to seal. Fold and pleat the outer layer 2 to 3 times on each side, with all pleats facing the center to create a crescent shape. Place on a baking sheet and repeat with remaining wrappers.
  4. Preheat a large non-stick pan over medium-high heat. Working in batches, add 1 tablespoon of the vegetable oil to the pan. When oil is hot, but not smoking, arrange pot stickers in pan in a single layer. Cook until bottoms are browned, about 3 minutes. Reduce heat to medium-low and add ¼ cup water; cover and let steam for 5 minutes or until water is absorbed. Repeat with remaining pot stickers.
  5. Serve warm with dipping sauce.
Recipe by Sassy Southern Yankee at http://sassysouthernyankee.com/2014/01/mango-sriracha-potstickers/