Make Ahead Potstickers are a fun dinner or party dish! They take a little time to put together but they freeze very well and cook in a flash! Feel free to substitute ground turkey or chicken for the pork.
In a large bowl, combine filling ingredients except the wonton wrappers. Mix well and set aside. Prepare a work surface with a sheet pan lined with wax paper, a small bowl of water and a damp kitchen towel. Then, lay one wonton wrapper on a flat surface and place a rounded teaspoon of the pork filling in the center. Wet one finger and brush around the edges of the wrapper. Gently pick up the wrapper and bring the corners up to meet at the top like a knapsack. Press out all of the air and then seal the edges of the wonton. Repeat with the remaining wontons. The first couple that you do will look terrible, but don’t worry you’ll be an expert by the time you get to the end. And if the knapsack version is too difficult just fold the wonton over into a triangle shape.
Whisk the sauce ingredients together and serve with the potstickers.
To cook the potstickers
Heat a skillet over medium high heat. Lightly coat the skillet in oil. Place 6 or 7 wontons into the skillet and cook without moving them until the bottoms begin to brown, about 2 minutes. Once the bottoms are brown, add ½ cup of water to the skillet and cover immediately with a lid. Once the water has evaporated, cook for another minute. Then remove to a covered dish to keep warm. Wipe out the skillet and start the process over with the remaining potstickers.
Note: You probably will not want to cook all 75 or so of these in one meal. I usually cook 6-8 per person and serve alongside rice and sautéed vegetables. The remaining potstickers freeze really well. Simply place them in the freezer on the wax lined sheet pan and put in a zip-top bag once frozen. You can cook them straight from the freezer following the same instructions but adding maybe an extra minute or two to the cook time.