Few dishes can evoke the same sense of comfort and nostalgia as sweet and sour pork. This beloved classic balances the tangy and sweet with a satisfying crunch, making it a favorite in many households. Today, we’ll take you through a step-by-step guide to crafting this delightful dish at home.

Ingredients

For the Pork:

• 1 lb pork shoulder or butt, cut into 1-inch pieces
• 1 cup cornstarch
• Vegetable oil, for frying

For the Marinade:

• 1/4 cup onion
• 2 tbsp soy sauce
• 2 tbsp ginger
• 2 tbsp garlic
• 1 tsp pepper

For the Sweet and Sour Sauce:

• 4 tbsp ketchup
• 2 tbsp soy sauce
• 1/2 cup white vinegar
• 1/2 cup sugar
• 1/4 cup water

For the Slurry:

• 1 tbsp cornstarch
• 1 tbsp water

Additional Ingredients:

• 1 cup pineapple, chunks
• 1 cup bell pepper, chopped
• 1/2 white onion, chopped

Step-by-Step Instructions

1. Prepare the Marinade:
Begin by blending all marinade ingredients (onion, soy sauce, ginger, garlic, and pepper) until smooth. Pour this over the pork pieces and mix until thoroughly coated. Allow the pork to marinate for at least 30 minutes, but for the best results, let it sit for up to 24 hours. The longer it marinates, the more tender and flavorful the pork will be.

2. Batter and Fry the Pork:
After marinating, coat the pork pieces in cornstarch, ensuring each piece is well covered. If the mixture is too dry, add a little water to achieve a tight batter. Heat a pot of vegetable oil to 350°F (175°C) and fry the pork in batches for 6-8 minutes until golden brown. Place the fried pork on a cooling rack for a few minutes before frying again at 375°F (190°C) for 2-3 minutes to achieve an extra crispy crust.

3. Make the Sweet and Sour Sauce:
In a pan over medium heat, combine ketchup, soy sauce, white vinegar, sugar, and water. Whisk the mixture and cook for 2-3 minutes until it starts to boil. Create a slurry by mixing cornstarch and water, then add it to the sauce, continuing to whisk until it thickens.

4. Combine and Serve:
Add the chopped bell pepper, onion, and pineapple chunks to the sauce. Cook for an additional 1-2 minutes before adding the crispy pork. Toss everything together until the pork is evenly coated in the sauce.

5. Enjoy!
Serve your sweet and sour pork with a bowl of steamed rice and savor each flavorful bite.

Tips and Substitutions

• Protein Alternatives: This recipe works wonderfully with chicken or shrimp as substitutes for pork.
• Vegetables: Feel free to add more vegetables like carrots or snap peas for extra color and nutrition.

Making sweet and sour pork at home may seem daunting at first, but with these straightforward steps, you’ll master this classic dish in no time. The result is a delightful meal that brings the perfect balance of sweet, sour, and savory to your dining table. Happy cooking!

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Sweet and Sour Pork

Delight in the harmony of flavors with sweet and sour pork. Tender pork pieces are coated in a crispy batter, then tossed with bell peppers, pineapple, and a vibrant, tangy sauce. Each bite offers a perfect balance of sweetness and zing, making it an irresistible dish for any occasion.

Cuisine American, Asian

Keyword crispy, Crispy pork, sweet and sour

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author kingcooks

Ingredients

• 1 cup pineapple chunks
• 1 bell pepper chopped
• 1/2 white onion chopped
• 1 cup cornstarch
• Vegetable oil for frying

Marinade

• 1 lb pork shoulder or butt cut into 1-inch pieces
• 1/4 cup onion
• 2 tbsp soy sauce
• 2 tbsp ginger
• 2 tbsp garlic
• 1 tsp pepper

Sweet & Sour Sauce

• 4 tbsp ketchup
• 2 tbsp soy sauce
• 1/2 cup white vinegar
• 1/2 cup sugar
• 1/4 cup water

Slurry

• 1 tbsp corn starch
• 1 tbsp water

Instructions

Marinade

• Add all ingredients (except the pork) into a blender and blend until smooth.
• Pour over the pork and mix until full incorporated.
• Set to marinate for 30 minutes to 24 hours. The long it sits the more tender it becomes.
• Once marinated, add the pieces to some cornstarch and mix until a tight batter forms. Add a little water if needed to loosen things up.
• Heat a pot of oil to 350F and fry in batches for 6-8 minutes. Fry until golden brown. Let sit on a cooling rack for a 1-2 minutes after frying.
• Then fry a second time at 375F for 2-3 minutes to get that extra crispy crust.
• Once cooked set aside.

Sweet & Sour Sauce

• To a pan over medium heat, add all ingredients listed under “Sweet & Sour Sauce.”
• Whisk and allow to cook for 2-3 minutes.
• Once the sauce starts to boil, mix together cornstarch and water to create a slurry. Pour into the sauce and continue whisking.
• Now, add the chopped bell peppers, onions and pineapple.
• Cook for 1-2 minutes and finally add the crispy cooked pork.
• Toss in the sauce until each piece is coated.
• Serve with a bowl of rice and enjoy!
• Note: you can easily sub the pork for another protein. Shrimp and chicken are amazing alternatives.

Video

Notes

Note: you can easily sub the pork for another protein. Shrimp and chicken are amazing alternatives.

So to get started, I wanted to get away from the canned goodness that is cream of mushroom soup and share how easy it is to make your own cream sauce! When you decide to use fresher produce, you get to adjust the taste to your liking and make things taste even better. And it’s just as convenient! I used fresh green beans and mushrooms as well, to add a vibrant bite to the dish. Once you make the switch you will never go back! And last but not least: Bacon! You can never go wrong with crispy and delicious bacon. Adding some protein gives this casserole legs to stand on its own.

Start with Bacon
First things first, you want to start with the bacon so you can use the natural grease instead of having to add oil to the pan.

Preheat oven to 350F. In a large skillet over medium heat, add in the chopped bacon and cook until crispy. Once cooked, transfer to a plate lined with paper towel and set aside. Reserve half of the bacon grease in the pan.

Taste the Difference

Then you will add into the pan the diced mushrooms, garlic, and butter, and sauté until golden brown. Next, add in the flour and stir to combine and allow to cook for 30 seconds or so, while continuously stirring to prevent burning. By adding the flour you’re making a roux to help thicken and keep your cream sauce together while it bakes.

Add in the green beans and salt and pepper to taste and mix thoroughly. Cook for 6-8 minutes. This helps wilt the green beans a little before baking. You can also cut the green beans into small pieces if you’d like.

Fresh green beans give this casserole dish body and a nice chew when it’s done baking. At times, canned green beans can turn a little mushy after baking. So you can avoid that altogether by using fresh green beans :).

Finally, add in the cream and half of the cooked bacon. Mix thoroughly and transfer to a baking dish.

Baked Goodness
Top with mozzarella cheese, the rest of the cooked bacon, half of the fried onions, oregano, and top it with a drizzle of olive oil.

Allow to bake for 25-30 minutes or until the top is golden brown and bubbling.

Once it’s out of the oven, top with remaining fried onions. 

Let cool for a few minutes before serving.

Enjoy!

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Creamy Bacon Green Bean Casserole

A thanksgiving staple and classic! This is my twist on green bean casserole, which proves that adding cream, bacon and cheese to anything makes it 10x better!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 10

Author kingcooks

Ingredients

• 1 ½ lbs. green beans
• 1 cup bacon chopped
• 2 1/2 cup mushrooms diced
• 1 cup French fried onions
• 2 cups heavy cream
• 1 cup mozzarella cheese shredded
• 1 tbsp. butter
• 1 tbsp. flour
• 1 tbsp. garlic minced
• 1 tbsp. oregano dried
• salt and pepper to taste
• olive oil

Instructions

• Preheat oven to 350 F.
• In a large skillet over medium heat, add in chopped bacon and cook until crispy. Once golden, transfer to a plate lined with paper towel and set aside. Reserve half of the bacon grease in the pan.
• Add in the diced mushrooms, garlic, and butter, and sauté until golden brown. Next add in the flour and stir to combine and allow to cook for 30 seconds or so, while continuously stirring to prevent burning.
• Add in the green beans and add salt and pepper to taste, mix thoroughly. Cook for 6-8 minutes.
• Add in the cream and half of the cooked bacon. Mix thoroughly and transfer to a baking dish.
• Top with shredded mozzarella cheese, the rest of the cooked bacon, half of the fried onions, oregano, and top with a drizzle of olive oil.
• Allow to bake for 25-30 minutes or until the top is golden brown and bubbling.
• Once out of the oven, top with remaining fried onions.
• Let it cool for a few minutes before serving and enjoy!

Thanks for stopping by! Drop a comment if you give this recipe a try! Don’t forget sharing is caring!

*On Pinterest? Click the pic below to pin!*
See how easy that was?!? Until next time, cook like a king!

I love coming up with simple recipes to make, especially for those busy days when I don’t have a lot of time to get dinner together. This one is definitely a winner. A few ingredients later, a quick trip in the oven and you end up with this awesome Garlic Lemon Pepper Chicken. You just need some garlic, a couple of lemons, fresh cracked pepper, salt, olive oil and chicken quarters. Literally, it only took 6 ingredients to pull this one together! The chicken comes out crispy, juicy, tangy from the lemon, and a peppery hit in every bite! I’m getting hungry just writing this post, so let’s jump right into! 

Quick Marinade

First things first, lets get the marinade together! I’m using chicken quarters but this marinade is great on any poultry cut, from drumsticks to wings! In a small bowl, mix together lemon zest, fresh cracked pepper, salt, grated garlic, olive oil, and lemon juice. Give it a stir and set aside. Thats it! A simple 5 ingredient marinade! Arrange your quarters in a baking dish and pour your marinade over each piece making sure every square inch is coated. Cover with aluminum foil or plastic wrap and refrigerate for 30 minutes to allow the chicken to soak up that delicious marinade.

Building The Rack
Once the chicken is marinated, you want to give it a great opportunity to bake and for the skin to get crispy. How do you do that, you ask? All you’ll need is a baking sheet, a cooling rack, and aluminum foil – this also helps for an easy clean up after baking! Line your baking sheet with foil and set the cooling rack on top. That is it! I know, mind-blowing right? :). Using the cooling rack will allow the chicken to be elevated while cooking and crisp up even more!

Now that you have the rack ready, transfer the marinated chicken to the foil lined rack and pop into a pre-heated 375 degree oven for 45-50 minutes. Once that is done, turn the chicken and return to the oven for another 5-10 minutes to crisp up both sides.

Crispy and Delicious!
 With it being baked, no need to stand around the stove waiting to turn the chicken and, of course, no excess oil from frying either! Once it’s out of the oven, make sure the juices run clear and the skin is extra crispy! 

Time To Serve!

Optional, But Highly Recommended!
While the chicken was in the oven I decided to make some paleo friendly sides which include cauliflower rice, roasted carrots and roasted zucchini. AMAZING! You can rice your own cauliflower in a food processor or blender, or you can purchase it. Most grocery stores and farmers markets carry different riced veggies now, which is awesome! Just sauté it with some garlic and olive oil until tender and mix in some chopped cilantro. (Cook it at high heat so it doesn’t turn into mush!) It’s a quick cook, and a great alternative if you’re watching your carb intake.

And just like that, you get a healthy and delicious meal option that only took 6 ingredients to make! This is what it’s like to cook like a king :). You can even use this exact recipe to meal-prep for the week as well! Lunches and dinner just got that much easier – Enjoy! 

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Garlic Lemon Pepper Chicken

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Author kingcooks

Ingredients

• 5 chicken quarters
• 2 tbsp lemon zest
• 1 tbsp grated garlic
• 1 tbsp lemon juice
• 1 tbsp freshly cracked pepper
• 1/2 tbsp salt
• 2 tbsp olive oil

Instructions

• In a bowl, mix together the lemon zest, lemon juice, grated garlic, salt, pepper and olive oil. Stir and set aside.
• Pour the marinade over the chicken quarters and set in the refrigerator for at least 30 minutes.
• Tip: This marinade can be used for any cut of chicken you have on hand. I prefer dark meat, but it will work great with wings and chicken breast.
• Once marinated, place the chicken quarters on a cooling rack on a sheet pan lined with foil. Doing so will elevate it and help you end up with a crispier chicken in the end.
• Place in a pre-heated oven at 375 degrees and cook for 45-50 minutes.
• Turn over and cook for an additional 5-10 minutes to crisp up both sides.
• Once fully cooked and all juices run clear, serve immediately with a few wedges of lemon and garnish with parsley.
• Enjoy!

Thanks for stopping by! Drop a comment if you give this recipe a try! Don’t forget sharing is caring!

*On Pinterest? Click Picture Below To Pin*

See how easy that was?!? Until next time, cook like a king! 

Here’s What You’ll Need
It all starts with some of your favorite fruits. I went with mango, green apple, orange slices and pineapple. I also went with fruits that let off a lighter color after soaking in the wine white just to keep the end result a bit more brighter than the traditional sangria with red wine. Once you have the fresh fruit cut up, add to a large pitcher. Then you’ll pour in 3 cups of pineapple juice, and 4 cups of Sauvignon Blanc dry white wine (Pinot Grigio works great as well). Once the fruit, white wine and juice are in the pitcher, set in the fridge for at least 3-4 hours. If you can make it the night before, even better! That will allow the fruits to release their juices and sweetness to the mix.  The longer everything sits together, the stronger the marriage of flavors. Once the mixture has sat for at least 3-4 hours, give it a good stir and taste. (If it isn’t sweet enough, feel free to add in a couple of teaspoons of sugar/sweetener). Remember, you want it to be a little sweeter since you’ll be adding sparkling water before serving to give it some bubbles :).

Time to Serve!
When you’re ready to serve, fill a glass half way with just the liquid and spoon in some fruit. Then fill the rest of the way with sparkling water. Garnish with a chunk of pineapple on the rim and serve!

 Really simple and delicious! Guaranteed to please the largest crowd or just a small get together.

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White Sangria w/ Mango & Pineapple

Prep Time 5 minutes minutes

Author kingcooks

Ingredients

• 4 cups Sauvignon Blanc dry white wine Pinot Grigio works as well
• 3 cups pineapple juice
• 1 cup of chopped mango
• 1 cup of chopped pineapple
• 1 cup of diced green apple
• 1 medium orange sliced (4-5 slices)
• Sparkling water

Optional

• Sugar/sweetener to taste

Instructions

• In a large pitcher, add in the chopped mango, chopped pineapple, diced green apple and orange slices.
• Pour in 4 cups of dry white wine (Sauvignon Blanc or Pinot Grigio) and 3 cups of pineapple juice.
• Stir and set in the fridge for at least 3-4 hours.
• Tip: If you can make it the night before, even better! The longer everything sits, the better the flavors.
• Before serving, taste the mixture's sweetness. (Optional: If needed, add in a couple of teaspoons of your favorite sweetener)

Once ready to serve

• Fill a glass half way with the white wine pineapple mixture.
• Spoon in some fruit from the pitcher.
• Fill the remainder of the glass with sparkling water.
• Garnish with a piece of pineapple and serve immediately!
• Enjoy!

Thanks for stopping by! Drop a comment if you give this recipe a try! Don’t forget sharing is caring!

*On Pinterest? Click Picture Below To Pin*

See how easy that was?!? Until next time, cook like a king! 

Ok, now thats out the way, lets talk about this new recipe!

 It’s hard to live life without a little pasta. Especially when you bake it, add bacon and lots of cheese 😊. Coming up with this recipe was so much fun and delicious. This is an obvious combination anyone would enjoy. This recipe is perfect for the family and uses basic items you have in your fridge and pantry right now. I’m a visual learner, so I’m going to hit you all with a lot of process pictures so you’ll be able to see the entire dish come together. This is such a simple dish that comes together in less than 60 mins and tastes like it’s been cooking for hours. Let’s get started!

The Sauce

To elevate your basic marinara sauce you gotta add some additional ingredients to brighten up the sauce. Adding some ingredients like fresh chopped tomatoes, onions, garlic, and thyme will really take a your marinara from simple to amazing! Throw in a a few dried herbs and it’ll taste like your marinara sauce was made from scratch!

To add more texture and flavor to the sauce, you want to add some ground meat of your choice (for this recipe I picked ground sausage, but ground beef or turkey will work just fine) and of course bacon! Bacon is the secret ingredient to this sauce…shhhhhhh :). It really helps to deepen the sauce and bring the flavors together.

In a large pot add a couple of tablespoons of olive oil and start to cook your bacon until it’s nice and crispy. Once that’s done, remove the bacon and add ground sausage and cook until browned, breaking up large pieces as it cooks. Once cooked throughout, remove and set aside and add in the chopped onion and garlic. Cook until onions begin to become translucent. Then, you will add in the diced tomato and the marinara sauce of your choice. I always, always use Trader Joe’s Tuscano Marinara Sauce simply because the ingredients are straight to the point and it has no additives. It’s just a great kitchen hack and I make sure to keep a couple of cans at home at all times. (And no, Trader Joe’s isn’t paying me to say that lol, I wish. I just love Trader Joe’s!) Return the bacon and cooked sausage to the sauce and stir to mix. Add in bay leaves, dried oregano, dried basil, chopped thyme and a little salt and pepper to taste. Once everything is in the pot, cover and let those flavors marry. This is a sauce that you can let go for hours; the longer the better, but 30 mins usually does it if you don’t have a lot of time on hand. Thats the great part about using this marinara sauce, you save time without sacrificing flavor.

While the sauce is building, cook pasta according to packaging. You want to cook your pasta al dente so it still has a bite to it and can hold the sauce. Also, at this point you want to pre-heat your oven to 375F.

Time To Build The Ziti

Once your sauce is done, add in cooked ziti pasta or any short pasta you have on hand (bowtie, rigatoni, etc). Give it a good stir to combine with the sauce. At this point you, will add in one cup of shredded muenster cheese and one cup of shredded mozzarella cheese. Mixing the cheese into the pasta creates little pockets of cheesy heaven throughout the dish – just another secret to getting that cheesy goodness in every bite! I picked these two cheeses because they have the best “pull” when you dig in and their flavors aren’t over powering. Mix throughly and transfer to a baking dish.

Now cover the top of the dish with 1 cup of shredded muenster cheese and 1 cup of shredded mozzarella cheese and top with some dried oregano. I like to add a little extra virgin olive oil before it goes into the oven, it really helps keep the cheese from burning and drying out while in the oven. I’m giving away so many of my secrets in this recipe lol, I hope you guys give them all a try. You won’t regret it, I promise!

Pop into the oven uncovered for about 20 mins or until the cheese is melted and bubbly.

The Reveal!

Let’s take a moment to appreciate this beautiful dish full of cheesy, meaty pasta goodness! Adding the extra virgin olive oil before baking really keeps the cheese smooth and moist.

Serve Immediately! 

No need to wait for this to cool down. You want to get maximum pull right before serving to impress all your guests, or yourself, if you don’t intend on sharing lol.

Serve with grated or shaved parmesan and enjoy!

…

Thanks for stopping by, if you try a recipe, drop a comment! I’d love to hear about!

*On Pinterest? Click Picture Below To Pin*

See how easy that was?!? Until next time, cook like a king!

Let’s get started! First things first lets take a look at our ingredients:
 

Ingredients

It’s really simple and uses basic things that you most likely already have at home!

Basil Garlic Aioli
So let’s make that fancy spread 🙂 Combine the mayo, basil, and garlic in a bowl and mix thoroughly. Add salt and fresh cracked pepper to taste.

See, that wasn’t hard at all! And the best part is that it taste amazing! Set aside and let the flavors marry while you get everything else ready.

Cooking Time
First, melt 2 tbsp. of butter in a large pan and toast both sides of the sourdough bread for a few minutes. Once golden brown, set aside. Next, take 2 slices of bacon and cut them in half. Cook until you reach desired doneness. Let the bacon rest on a plate lined with paper towel to absorb any excess oil. Doing so will keep your bacon nice and crispy! Finally, add a tbsp. of olive oil to a skillet and cook your eggs however you desire.
I love the look of a sunny side egg with a runny yolk… you just can’t beat that! An over-medium egg also works just fine, or you can also choose to use egg whites or scrambled eggs. You can customize each sandwich to everyone’s liking, so the possibilities are endless!

Time to Assemble
Spread the basil garlic aioli on one side of each of the toasted sourdough bread. Add the mixed greens first, then a couple of sliced tomatoes, bacon, and a fried egg.

You can also enjoy this sandwich open faced – either way, it’s amazing! This is almost too pretty to eat… lol, jk.

Thanks for stopping by! Drop a comment, let me know what you think. If you try a recipe, share your experience! I’d love to hear from you all!

Until the next recipe, Cook like a king!

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Breakfast BLT

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 1

Author kingcooks

Ingredients

• 2 slices sourdough bread
• ½ cup mixed greens arugula, spinach and red leaf lettuce
• 2 slices of tomato
• 2 large eggs
• 2 strips uncured bacon cut in half
• Butter for cooking
• Olive oil for cooking

For the Basil Garlic Aioli

• 1/2 cup olive oil mayo
• 1 tbsp freshly chopped basil
• 1 tsp finely chopped garlic
• Salt and freshly cracked pepper to taste

Instructions

To make the Basil Garlic Aioli

• Combine mayo, basil, and chopped garlic to a bowl and mix thoroughly. Add salt and fresh cracked pepper to taste. Set aside and allow the flavors to incorporate.
• - Melt 2 tbsp. of butter in a large pan over medium heat. Toast the sliced sourdough bread for a few minutes on each side, until golden brown. Set aside.
• - Cut a couple of strips of bacon in half and cook until desired doneness. (Tip: Set aside on a paper towel to drain some of the oil away to make the bacon extra crispy)
• - In a skillet over medium heat, add 1 tbsp. of olive oil and cook eggs until desired doneness - If you want a runny yolk, sunny side up or over medium works best!

To assemble your Egg BLT

• - Spread the basil garlic aioli on one side of each of the toasted sourdough bread.
• - Add mixed greens, tomato slices, and bacon to bottom slice.
• - Top with a sunny-side up eggs.
• Enjoy!

Notes

You can enjoy it as a sandwich or open faced, it's delicious either way!

*On Pinterest? Click the picture below to pin!*

Sweet & Spicy Sauce
So let’s get started on the recipe!

First things first, you want to get your sweet and spicy sauce ready so all the flavors can marinate together. Start by combining low sodium soy sauce, white sugar, green onions, cilantro, sesame oil, white vinegar, sambal chili paste, white pepper, freshly grated ginger and garlic in a bowl. (If you can’t find chili paste, red pepper flakes are a great substitute). Give it a good stir and set to the side. The longer it rests, the deeper the flavors. So the longer it sits, the better!

Pork & Shrimp Filling
Now lets make the filling! I decided to go with ground pork and shrimp. The fat content in the pork helps keep the filling nice and juicy after cooking. Remember it’s all about balance! (If you can’t find ground shrimp, don’t stress.. Just add peeled and deveined shrimp to a food processor and pulse until mixed). In a small bowl, mix together the ground pork and shrimp with low sodium soy sauce, green onions, cilantro, rice vinegar, sesame oil and white pepper. Once you’ve got all the ingredients well mixed, you’re ready to start building the potstickers!

 Potsticker Assembly Line
Set up an assembly line with a stack of potsticker or wonton wrapper, a small amount of water in a bowl, and your filling. First you want to lay out a wrapper and dab water around the outline of half of the wrapper. Then, you will take about a teaspoon of the filling and place it in the middle of the wrapper. Fold over the dry side of your wrapper and seal it tight with your finger tips. You want to squeeze out as much air as possible to help everything bind inside of the wrapper. (You can stop at this step and your dumplings will be just as delicious or you can continue and make them a bit tighter and create a pocket to hold your sauce – See picture below). Dab a little water on one of the corners you created from the fold. Then take the two ends created from the fold and bring them together. Ta-da! You just made your first potsticker! Now, repeat these steps (This is when you put your loved ones and family to good use, lol) until you run out of wrappers and/or filling.

 Time to Cook
After you’ve got all your potstickers assembled, heat 1-2 tablespoons of oil in a medium to large skillet. Once the oil is heated, put down a layer of potsticker. Be careful not to overcrowd the pan, you want them to get a nice, crispy and golden brown bottom. After about 1-2 mins of cooking, add just enough water to cover the bottom of the pan. Cover the pan and cook for 6-8 minutes. Once all the water is evaporated, uncover and check the bottoms to make sure they are golden and crispy. Remove the potstickers from heat and set them on a plate.
Repeat until you have cooked as many as you’d like. You can freeze any uncooked potstickers for up to a month.

When you’re ready to serve, you may serve it with your sweet and spicy sauce on the side… or you can take it up a notch, and pour it over the potstickers and top it off with some sesame seeds. Serve immediately!

Ready, Set. Eat!

Now, go! Make some potstickers for you to enjoy… and maybe if you’re feeling nice you can share them, lol. Don’t forget to drop a comment if you try out this recipe, I’d love to hear from you all!

Until the next recipe, eat like a king!

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Sweet & Spicy Potstickers

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Author Kingcooks

Ingredients

Sauce

• 1 cup soy sauce
• 1/2 cup white sugar
• 1/4 cup cilantro
• 1/4 cup green onion chopped
• 2 tbsp white vinegar
• 1 tbsp sesame oil
• 1 tbsp freshly grated ginger
• 1 tbsp freshly grated garlic
• 1 tbsp sambal chili paste
• 1/2 tbsp white pepper

Filling

• 1/2 lb ground pork
• 1/2 lb ground shrimp
• 1/4 cup green onion
• 1/4 cup cilantro
• 2 tbsp low sodium soy sauce
• 1 tbsp rice vinegar
• 1/2 tbsp sesame oil
• 1/2 tbsp white pepper
• 30-40 potsticker or wonton wrappers

Instructions

Sweet & Spicy Dipping Sauce

• Combine low sodium soy sauce, white sugar, green onions, cilantro, sesame oil, white vinegar, sambal chili paste, white pepper, freshly grated ginger, and garlic in a bowl. Give it a good stir and set to the side.
• Tip: If you can't find ground shrimp, just add peeled and deveined shrimp to a food processor and pulse until mixed.

Shrimp & Pork Filling

• In a large bowl, mix together the ground pork and shrimp with low sodium soy sauce, green onions, cilantro, rice vinegar, sesame oil, and white pepper.
• Next, set up an assembly line with a stack of potsticker or wonton wrappers, a small amount of water in a bowl, and your filling.

Assemble

• Lay out a wrapper and dab a small amount of water around the outline of half of the wrapper. Take a teaspoon of the filling and place it in the middle of the wrapper. Fold over the dry side of your wrapper and seal it with your finger tips. Be sure to squeeze out as much of the air out to help everything bind inside.
• Tip: You can stop at this step and your dumplings will be just as delicious or you can continue and make them a bit tighter and create a pocket to hold your sauce. Dab a small amount of water on one of the corners you created from the fold. Take the two ends created from the fold and bring them together to form a little area to hold even more sauce.
• After you've got all your potstickers assembled, heat 2-3 tablespoons of oil in a medium to large skillet. Once the oil is heated, put down a layer of potsticker. Be careful to not overcrowd the pan. Cook for approximately 1-2 minutes and add just enough water to cover the bottom of the pan. Cover the pan and cook for an additional 6-8 minutes.
• Once all the water is evaporated, uncover the pan and check the bottom of the potstickers to make sure they are golden and crispy. Remove them from heat and set on a plate.
• Serve with the sweet and spicy sauce on the side or pour it over the potstickers and top it off with some sesame seeds.
• If you have any uncooked potstickers left, place them in an airtight container/ziplock bag and store them in the freezer. These are freezer-friendly for up to a month!

*On Pinterest? Click the pic below to pin!*