24-30 square wonton wrappers (3” x 3”)
½ cup CurrySimple Sweet Chili Sauce (for dipping)
2 tablespoons vegetable oil
One batch of the filling

FILLING

¼ cup CurrySimple Sweet Chili Sauce (plus more for dipping)
½ cup finely chopped napa or savoy cabbage
½ lb ground pork
4 scallions thinly sliced
1 tbsp fresh ginger peeled and minced (see note)
½ cup chopped cilantro
1 tsp soy sauce
1 tsp sesame seed oil
1 tsp salt

1.To make the filling mix all the ingredients together in a bowl until well combined.

2.Make the pot stickers. Put a teaspoon of the filling in the center of the won ton wrapper. Moisten the edges and fold over the filling to create a triangle. Pinch the edges closed.

3.In a 12 inch skillet with a tight fitting lid, heat one teaspoon of the oil over medium-high heat. Add about 6 wontons and cook, turning once, until browned (about 1 minute per side). Add ¼ cup of water to the pan and cover immediately. Steam the pot stickers for about 2 minutes. Repeat with the remaining pot stickers and oil, wiping the pan clean between batches.

4.Serve with CurrySimple’s Sweet Chili Sauce for dipping!

These freeze very well. Lay them in a single layer on a sheet pan covered in plastic wrap. Freeze and when frozen store in a plastic bag. You can cook them from frozen, just increase the cooking time to about 3 minutes per side and steam for 5 minutes or so.

Note – I generally don’t use much ginger so to make it last longer I peel it, rinse it, dry it off very well and freeze it in a plastic baggie. When I need to use it I just grate it on a microplane grater and then pop it back in the freezer when I’m done. It lasts about 6 months frozen and it’s an easy way to add that fresh ginger taste to any dish without chopping!