(Web Exclusive) Round 2 Recipe: Pork Pot Stickers

  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 6m
  • Ready In : 21m
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  • 1 cup leftover Hawaiian Pulled Pork, recipe follows, finely chopped
  • 2 cloves garlic, chopped
  • 1 pinch kosher salt
  • 1 pinch freshly ground black pepper
  • 1 scallion, thinly sliced
  • 2 tablespoons chopped fresh cilantro leaves
  • 12 small round wonton wrappers
  • 2 tablespoons vegetable oil
  • Soy sauce or Sweet and Sour Sauce, recipe follows, for dipping
  • 1 packet teriyaki marinade (recommended: McCormick Grill Mates)
  • 1 tablespoon paprika
  • 1 teaspoon fresh ground pepper
  • 3 1/2 pounds pork shoulder
  • 1/2 cup chicken broth
  • 1/2 cup brown sugar
  • 1/4 cup soy sauce
  • 1 cup chili sauce
  • 1 (6-ounce) can pineapple juice
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 8 hamburger rolls
  • 2 tablespoon canola oil
  • 1 tablespoon ginger, chopped
  • 2 teaspoons garlic, chopped
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1/2 (20-ounce) can pineapple chunks, juice reserved
  • 1 tablespoon cornstarch, mixed with 1 tablespoon water
  • 1 red pepper, cut into 1-inch pieces
  • 1 lb boneless skinless chicken boneless thighs about four thighs
  • Kosher salt and freshly ground black pepper
  • 8 bamboo skewers, soaked in water for 30 minutes


Step 1

Combine the pork, garlic, salt, pepper, scallion, and half the cilantro in a small bowl. Mix ingredients together until well combined.

Step 2

Working in batches of 4, lay the wonton wrappers on a clean surface. Spoon about 1 tablespoon of filling in the center of the wrappers. Brush the sides of each wrapper with a little water. Fold the opposite sides together to make a half circle and smooth out any air bubbles. Crimp the sides together to seal. Place on a plate and cover with a damp towel until ready to cook.

Step 3

Heat vegetable oil in a large skillet over medium-high heat. Add pot stickers and cook for about 3 minutes per side, allowing each side to turn golden brown and crispy. Transfer to a serving platter. Garnish with remaining cilantro and serve with soy sauce, for dipping, or even the leftover sweet and sour sauce from the Sweet and Sour Chicken Skewers.

Step 4

For the pulled pork: In small bowl, combine teriyaki mix, paprika and pepper.

Step 5

Coat the pork the with rub mixture, patting until all rub is used. Set aside.

Step 6

In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside.

Step 7

Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds. Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping. 

Step 8

For the sauce: In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside.

Step 9

Put the vinegar, sugar, reserved pineapple juice and cornstarch slurry into a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer until the sauce thickens, about 8 minutes. Remove from heat and set aside. Reserve half of the sauce in a small serving bowl to be used as a dipping sauce alongside the skewers.

Step 10

Quarter the red pepper and remove the core and seeds. Slice each quarter into 6 pieces. Cut each chicken thigh into 6 pieces.

Step 11

Preheat a grill pan or an outdoor grill to medium heat.

Step 12

On each of the 8 skewers, place 1 chunk of pineapple, then a piece of chicken thigh, followed by a piece of red pepper. Repeat with another piece of pineapple then chicken, then red pepper. Season skewers with salt and pepper, to taste. Grill the skewers on oiled grill, cooking for 4 minutes on each side. Brush the sweet and sour sauce all over the skewers and grill and additional 2 minutes per side. Remove to a serving dish and serve with the reserved sweet and sour sauce, for dipping.

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