Pot stickers, chinese dumplings…whatever. Pork stuffed goodness stuffed in a wrapper and fried till crispy…..yes please. I found the recipie here and followed it closely with the exception of ~1/4 a teaspoon of fresh ground ginger.
After mushing up all the meat. I let it sit in the fridge for about two hours, then filled wonton wrappers.
Fold diagonally, seal the edges and bring the corners up to the middle.
I continued to follow the recipe while keeping them warm in the oven. Served with sauteed carrots.