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Pan Seared Potstickers with Chipotle Honey Mustard:
1lb Bok choy
1 lb Boneless pork cutlets
1 Tbs. Grated fresh ginger root
¼ tsp Sea salt
1 tsp Toasted sesame oil
1 tsp Rice wine vinegar
1 Tbs. Oyster sauce
16 Wonton wrappers
4 Tbs. Sunflower oil
6 oz Appalachian Naturals Chipotle Honey Mustard
Preparation: Cook bok choy in boiling water for 2 minutes, drain then soak in cold water. Finely mince pork, set aside in a large bowl. Finely chop bok choy, add to pork with ginger, salt, sesame oil, vinegar, and oyster sauce. Using wet hands mix well. Place a spoonful of pork filling in the center of each wonton wrapper, seal edges, set aside. Heat 2 Tbs. of oil in wok or sauté pan over medium flame. Add 8-10 dumplings, sealed side down, cook for 3 minutes. Add 2 fl oz of water to pan, lower heat, cook until translucent, 3-4 minutes. Repeat with remaining dumplings. Serve dumplings with Chipotle Honey Mustard on the side as a dipping sauce.
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