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Caramelized Onion & Pork Potstickers Recipe

My boyfriend and I enjoy making these yummy potstickers. You can use egg roll wrappers if you prefer, just cut off the corners to make them round.—Sarah Steinhilber, Inver Grove Heights, Minnesota
TOTAL TIME: Prep: 1 hour Cook: 10 min./batch YIELD:48 servings


  • 1 large onion, chopped
  • 1-1/2 teaspoons canola oil, divided
  • 3 unpeeled garlic cloves
  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1 cup finely chopped fresh mushrooms
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • 1/4 teaspoon salt
  • Dash white pepper
  • 1 package (10 ounces) pot sticker or gyoza wrappers
  • 2 tablespoons canola oil, divided
  • 1 cup water, divided
  • Reduced-sodium soy sauce


  • 1. In a small skillet, saute onion in 1 teaspoon canola oil until softened. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally.
  • 2. Meanwhile, place garlic on a double thickness of heavy-duty foil. Drizzle with remaining canola oil. Wrap foil around garlic. Bake at 425° for 15-20 minutes. Cool for 10-15 minutes.
  • 3. Squeeze softened garlic into a large bowl. Add the mushrooms, water, cornstarch, sesame oil, salt, pepper and caramelized onion; mix well. Crumble sausage over mixture and mix well.
  • 4. Place 1 tablespoon of filling in the center of one wrapper. (Until ready to use, keep remaining wrappers covered with a damp towel to prevent them from drying out.) Moisten entire edge with water. Fold wrapper over filling to form a semicircle. Press edges firmly to seal, pleating the front side to form three to five folds.
  • 5. Holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. Curve ends to form a crescent shape. Repeat with remaining wrappers and filling.
  • 6. In a large skillet, heat 1-1/2 teaspoons oil over medium-high heat. In batches, arrange dumplings flat side down in pan; cook for 1 to 2 minutes or until bottoms are lightly browned. Add 1/4 cup water; bring to a simmer. Cover and steam for 4-6 minutes or until water is almost absorbed and filling is no longer pink.
  • 7. Uncover; cook for 1 minute or until bottoms are crisp and water is evaporated. Serve with soy sauce. Yield: 4 dozen.

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