If you love potstickers but hate all the long, tedious work that goes into making them, try this recipe instead. Much simpler and tastes amazing!
minced garlic (I use the kind in a jar, it’s quicker and easier)
leeks, shallots, and/or scallions (whichever you prefer)
medium to large yellow onion
minced bok choy OR 1/2 head cabbage
1 lb ground pork
soy sauce and/or tamari
hoison sauce (optional)
worchestershire sauce (optional)
16 oz. container beef broth/stock
salt & pepper
1. Mince onions, cabbage or bok choy, and leeks/shallots/scallions. Add butter or oil to frying pan and begin to cook in a large frying pan.
2. Add 1-2 tablespoons of minced garlic to pan (your desired amount, for flavor).
3. Meanwhile, in a large soup pot, heat beef broth plus 3-4 cups water. If you want to use more broth for stronger flavor in lieu of water, just add another 8 oz can.
4. When veggies are mostly tender, dump into pot with broth. Wipe pan if needed, then add more butter or oil to cook pork.
5. Season pork with salt, pepper, about 2-3 tbsp soy or tamari sauce, dash of worchestershire if desired and dash of hoisin if desired. (Each will add more flavor). Mix well and cook until browned.
6. Add pork mixture to pot. Stir well. Let cook on high for about 10 minutes.
7. Meanwhile, cut up wonton wrappers into small triangles (you want them to be bite-size).
8. Reduce temp slightly and add wonton wrappers.
9. Taste test! Add more salt, pepper, soy sauce or other flavor-boosting ingredients if your flavor is too weak. Hoison is strong so a dash will take you far. Also feel free to drop in more diced scallions. *Add more water in 1 cup increments if soup is too thick or most of liquid gets absorbed.
10. Cook soup up to 30 minutes to increase flavor and thoroughly cook all ingredients. Then enjoy!