INSTANT POT POT STICKERS RECIPES

Steps:

• Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.
• Place flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic. If dough seems too sticky, sprinkle with a bit more flour, about 3 to 5 minutes. Wrap dough ball in plastic, and let it rest about 30 minutes.
• When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 1/2-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
• Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.
• Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce.
• Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with dipping sauce.

Steps:

• In a 12-inch (or larger) skillet over medium heat, melt the ghee. Once it’s hot, toss in the carrots, shallots, and mushrooms.
• Add a sprinkle of salt, and sauté for 3 to 5 minutes or until the shallots are soft and the mushrooms are pliable. Toss in the garlic and ginger, and stir for 30 seconds or until fragrant.
• Add the pork along with another sprinkle of salt, and break up the meat with a spatula or wooden spoon. Crank up the heat to medium-high, and cook for about 5 minutes or until the pork is no longer pink.
• Transfer the cooked pork with a slotted spoon to another platter. Leave the cooking liquid in the pan.
• Throw the cabbage into the pan with another sprinkle of salt, and sauté for 3 to 5 minutes or until wilted.
• Lower the heat to medium, and add the ground pork back into the skillet. Stir to combine. Season with coconut aminos, rice vinegar, and fish sauce. Taste and adjust with more seasoning if needed.
• Remove the skillet from the heat. Finish with a drizzle of sesame oil and a generous sprinkle of scallions.
•  Serve the stir-fry on its own or with butter lettuce to make lettuce cups.