![Gochujang Potstickers from Zestuous (1) Gochujang Potstickers from Zestuous (1)](https://i0.wp.com/www.zestuous.com/wp-content/uploads/2014/01/potstickers.jpg)
My food trend pick for 2014 is Gochujang. It’s another way to add sweet heat to dishes without burning your tastebuds.
Gochujang is a fermented Korean red chile paste that has a little bit smokier flavor than sriracha. It has a thick consistency like tomato paste and is made from red chiles, glutinous rice, soybeans, seasoning and sweetener.
![Gochujang Potstickers from Zestuous (2) Gochujang Potstickers from Zestuous (2)](https://i0.wp.com/www.zestuous.com/wp-content/uploads/2014/01/Gochujang-Potstickers-3.jpg)
You can easily add it to condiments (like mayo or ketchup), dressings, sauces and marinades for a surprising accent.
My first creation with Gochujang was pan-fried potstickers. I knew I wanted to fill the wonton skins with pork, traditional Asian seasonings and gochujang, but I honestly wasn’t sure how to cook them.
![Gochujang Potstickers from Zestuous (3) Gochujang Potstickers from Zestuous (3)](https://i0.wp.com/www.zestuous.com/wp-content/uploads/2014/01/Gochujang-Potstickers-6.jpg)
I mentioned the dilemma to a coworker, and she shared the technique her mother used. Using a paper towel, her mother would coat a frying pan with sesame oil. I never dreamt of using sesame oil. It has such a strong flavor if you use too much. But if you follow her paper towel trick, it works perfectly and adds much more flavor than a vegetable or peanut oil.
After you get the nice brown coating on the dumplings, her mom adds just a hint of water and covers the pan tightly with a lid, until the potstickers are steamed. They came out perfect!
![Gochujang Potstickers from Zestuous (4) Gochujang Potstickers from Zestuous (4)](https://i0.wp.com/www.zestuous.com/wp-content/uploads/2014/01/Gochujang-Potstickers-10.jpg)
I accented them with a Gochujang Ponzu Sauce for dipping. You can use regular soy sauce, but I like ponzu because it has a hint of citrus, making it more Zestuous.
This recipe makes about 50 potstickers. I cooked about 20 for dinner (that’s all we ate), and froze the other 30 for another day. It does take a while to fold each little pocket of goodness, so it’s nice that I can pull a few out of the freezer next time I’m in the mood for this tasty appetizer.
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5 from 1 vote
Gochujang Potstickers
Gochujang Potstickers ~ an Asian pocket of pork with a mild red pepper, ponzu kick
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 35 minutes minutes
Servings: 50 potstickers
Ingredients
- 1 lb ground pork
- 3 tablespoons ponzu sauce, or soy sauce
- 2 tablespoons rice wine vinegar
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon gochujang
- 2 tsps sesame oil
- ¼ tsp white pepper, or black pepper
- 50 wonton wrappers
- 1 tablespoon sesame oil for frying
- 1 cup water for steaming
Instructions
In a medium bowl, use your hands to combine the pork, ponzu sauce, rice wine vinegar, green onions, garlic, gochujang, 2 teaspoons sesame oil and white pepper . Let rest for about 10 minutes for the flavors to combine.
Place 1 wonton wrapper on the counter. Place about 1 teaspoon of the pork filling in the center.
Using your finger, brush a small amount of water on two adjoining sides of the wonton wrapper.
Fold the wrapper in half over the meat to form a triangle. Use your fingers to push the sides together. The water will help create a seal.
Fold the two corners toward each other and seal together with a small bit of water. Repeat with the remaining wrappers.
Use a large skillet that has a tight-fitting lid. Place the skillet over medium to medium-high heat. Add about 1 teaspoon of sesame oil to the pan. Use a papertowel to spread the oil over the whole bottom surface.
Place wontons in the pan, so they are not touching.
Brown the bottoms for 3-5 minutes.
Have the lid ready and pour in about ¼ cup water. Quickly place the lid on the pan and steam for about 5 minutes.
Remove from the pan with a spatula and serve with the sauce.
Continue cooking the remaining potstickers the same way. You may need to clean the pan in between batches, if the pan starts to build-up residue.
Nutrition
Calories: 51kcalCarbohydrates: 5gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 69mgPotassium: 35mgFiber: 0.2gSugar: 0.04gVitamin A: 7IUVitamin C: 0.2mgCalcium: 6mgIron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Appetizer
Cuisine: Korean
Did you try this recipe?Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @zestuous
SavePinPrint
5 from 1 vote
Gochujang Ponzu Sauce
Gochujang Potstickers ~ an Asian pocket of pork with a mild red pepper, ponzu kick
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 10 minutes minutes
Ingredients
- ¼ cup ponzu sauce, or soy sauce
- 2 tablespoons rice wine vineagar
- 2 cloves garlic, minced
- 1 tablespoon sugar
- 1 green onion, chopped
- 1 tsp gochujang
- 1 tsp sesame oil
- ¼ tsp white pepper, or black pepper
- ¼ tsp ground coriander
Instructions
In a medium bowl, stir together all ingredients. Serve with Gochujang Potstickers
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Sauce
Cuisine: Korean
Did you try this recipe?Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @zestuous
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![Gochujang Potstickers from Zestuous (18) Gochujang Potstickers from Zestuous (18)](https://i0.wp.com/www.zestuous.com/wp-content/uploads/2014/08/meet-christie.jpg)
About Zestuous
Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.
Read More ABout Me