If you haven't eaten Korean BBQ, you are missing out big time! Not a meat lover? Korean cuisine is all about rice, vegetable sides, and soups. There is even a recipe for a cold noodle called Naeng Myun that is perfect for hot summer days! Whatever your preference may be, you can't go wrong when you go for a Korean recipe.How To Make Potstickers with Byron & Rachel Talbott (THE DISH)
1. How To Make Potstickers with Byron & Rachel Talbott (THE DISH)
*Serves:* 4*Ingredients:*1lb (450g) ground pork12-16 wonton wrappers2-3 bunches of scallions1 head of ginger2 limes4 tbsp (60mL) soy sauce1 tbsp (15mL) mirin3-4 tbsp (45-60mL) canola oilsalt & pepper*Directions:*1.Add the ground pork, sliced scallions, minced ginger, minced garlic, salt, and pepper to a medium mixing bowl. Mix until all of the ingredients are thoroughly combined.2.Lightly smear a little water around the edges of one wonton wrapper. Add a tbsp or so of the seasoned ground pork to the center of the wonton and begin to seal it in by pleating the edges of the wrapper. Continue to pinch the edges as close to the filling as possible until the it’s completely encased. 3.Add some canola oil to a large nonstick sauté pan that’s on high heat. After a minute or so, start filling the pan with gyoza (filled wontons) until there one even layer. Flip them over after two minutes or so, add a few tablespoons of water, cover with a lid, and cook for an additional 3-4 minutes. 4.Once the gyoza are cooked, take them out and blot of the excess liquid on a paper towel then into a bowl they go. 5.In a small mixing bowl add some thinly sliced scallions, soy sauce, mirin, and freshly squeezed lime. Give it a good stir and use it as a delicious dipping sauce. Enjoy!