Fustini's Oils and Vinegars

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Submitted by Chef John Vander Jagt: Photo- Kara Braudis


  • 1/2-pound ground pork
  • 1/4 cup finely chopped scallions
  • 2 tablespoons finely chopped red bell pepper
  • 2 teaspoons ketchup
  • 1 teaspoon yellow mustard
  • 2 teaspoons Black Sheep Worcestershire sauce
  • 1 teaspoon light brown sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon Fustini’s Cayenne Crush olive oil
  • 35 to 40 small wonton wrappers
  • Water, for sealing wontons
  • 3 to 4 tablespoons vegetable oil, for frying
  • 1 1/3 cups chicken stock, divided
 Potsticker Dipping Sauce
  • 1/4 cup of soy sauce
  • 2 tablespoons rice vinegar
  • 1/4 cup of water
  • 2 teaspoons sugar
  • 1 tablespoon green onions, diced
  • 1 garlic clove, minced
  • 1/4 teaspoon fresh ginger minced
  • 2 teaspoon Fustini's Sesame oil
  • 1/4 teaspoon Farm style sriracha (optional)


Step 1. 

Heat a large sauté pan over medium-high heat.  Add pork and cook until almost done.  Add in scallions, bell pepper, ketchup, mustard, Worcestershire sauce, brown sugar and salt and pepper.  Continue to cook until softened and combined and pork has finished cooking.  Remove from heat and allow to cool slightly.

Step 2. 

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal top edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat the procedure until all of the filling mixture is gone.

Step 3. 

Heat a 12-inch sauté pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Turn and cook 2 minutes on the other side. Once the 2 minutes are up, gently adding 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes.  Remove wontons to the serving platter and cover until all are cooked. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.

Step 4.  Potsticker Dipping Sauce

Combine the soy sauce, rice vinegar, water, brown sugar, green onion, minced garlic, ginger, sesame oil, and sriracha sauce together in a small bowl; whisk until well combined. Cover and set aside for at least 30 minutes for the flavors to mingle.

Customer Reviews

  1. Easily Delicious

    With a full list of ingredients, I couldn't believe how easy it was to cook the filling and make the potstickers. Not the best looking ones at first, but got the hang of it and it becomes addictive in making more.

    Reviewed by Denise on Feb. 23, 2021, 3:31 p.m. | Permalink




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