Ingredients
1/2 cup mirin (sweet rice wine)1/2 cup balsamic vinegar1/4 cup reduced-sodium soy sauce2 fresh basil leavesPOT STICKERS:1-1/2 cups finely chopped bok choy2 tablespoons minced fresh cilantro1 tablespoon minced fresh gingerroot1 tablespoon chopped green onion1 tablespoon oyster sauce3/4 teaspoon toasted sesame oil1 pound ground pork45 wonton wrappersADDITIONAL INGREDIENT:1 to 4 tablespoons toasted sesame oil
Preparation
In a small saucepan, combine mirin, vinegar and soy sauce. Bring to a boil; cook until liquid is reduced by half, about 15 minutes. Stir in basil; steep, covered, 2 minutes. Cool slightly; discard basil. Transfer sauce to a freezer container.
For pot stickers, combine the first six ingredients in a large bowl. Add pork; mix lightly but thoroughly.
Place about 1 tablespoon pork mixture in center of each wonton wrapper. (Cover wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold one corner diagonally over filling and press edges to seal.
Place on waxed paper-lined baking sheets; freeze, covered, until firm. Transfer pot stickers to resealable plastic freezer bags; return to freezer.
To use pot stickers: Thaw sauce in refrigerator overnight. In a large skillet, place a greased steamer basket over 1 in. of water. In batches, arrange frozen pot stickers in a single layer on basket; bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 12-14 minutes or until a thermometer inserted in filling reads 160°. Remove pot stickers from steamer; repeat with remaining pot stickers, adding additional water as needed.
In a large skillet, heat 1 tablespoon oil over medium-high heat. In batches, brown steamed pot stickers 1-2 minutes on each side or until golden brown, adding additional oil as needed. Serve with sauce.
