Serves: 6–10
Pot Stickers
½ lb (227 g) ground pork
¼ cup green onions, chopped fine
1 Tbs garlic, minced
1 tsp ginger, grated
1 egg, lightly beaten
1 Tbs ( ½ fl oz/15 ml) sriracha chili sauce
1 Tbs ( ½ fl oz/15 ml) soy sauce
¼ cup (2 fl oz/59 ml) water
1 Tbs cornstarch
18–20 wonton wrappers
2 Tbs (1 fl oz/30 ml) sesame oil
½ cup (4 fl oz/118 ml) wheat beer
In a mixing bowl, combine the pork, green onions, garlic, ginger, egg, sriracha, and soy sauce. Mix well.
In a separate bowl, combine the water and cornstarch to make a slurry.
Place a rounded teaspoon of pork in the center of a wonton wrapper. Brush the edges with the cornstarch slurry and press to seal. Shape the pot sticker as desired, then place on a plate and cover with a moist towel while you work on the rest of the pot stickers.
Heat the sesame oil in a large pan over medium heat. Place the pot stickers in the pan and brown on both sides. Add the beer to the pan, and cook until the liquid has evaporated.
Ponzu
½ red fresno chile, julienned
1 green onion, sliced thin
¼ cup (2 fl oz/59 ml) fresh lemon juice
¼ cup (2 fl oz/59 ml) soy sauce
¼ cup (2 fl oz/59 ml) wheat beer
Combine all ingredients and chill until ready to use.
To serve, place the pot stickers on a platter and serve with a side of the ponzu for dipping.
Beer suggestions: With the strength of the soy sauce and chiles, you’ll want to cook and pair with an equally strong wheat beer such as a dunkelweizen or weizenbock.