📖 Instructions

1. **Prepare the Pulled Pork (if needed):** If you don't have leftover pulled pork, start by seasoning a 3-4 pound pork shoulder with salt, pepper, garlic powder, onion powder, and a pinch of smoked paprika. Sear it on all sides in a large pot or Dutch oven, then add about 2 cups of chicken broth. Bring to a simmer, cover, and cook in a preheated oven at 325°F (160°C) for 3-4 hours, or until the pork is easily shredded with a fork. Let it cool slightly, then shred it and set aside. You can also use your favorite BBQ sauce at this time, I really like Sweet Baby Ray's! I didn't want to add it in the ingredient list since BBQ sauces can be specific to the persons preferance.
2. **Make the Soy Ginger Glaze:** In a small saucepan, combine 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 1 tablespoon grated fresh ginger, 1 clove minced garlic, and 1 teaspoon sesame oil. Bring to a simmer over medium heat, then reduce heat and let it simmer for 5-7 minutes, or until the glaze has thickened slightly. Remove from heat and set aside. The glaze should coat the back of a spoon.
3. **Prepare the Potsticker Filling:** In a medium bowl, combine 2 cups of shredded pulled pork with 1/4 cup finely chopped green onions, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and a pinch of ground black pepper. Mix well to combine. Taste and adjust seasonings as needed. This is really important, so please do it!
4. **Assemble the Potstickers:** Lay out your potsticker wrappers on a clean, dry surface. Place about 1 tablespoon of the pulled pork filling in the center of each wrapper. Moisten the edges of the wrapper with water using your finger or a pastry brush. Fold the wrapper in half to form a half-moon shape, and pinch the edges together to seal tightly. You can create pleats along one side of the potsticker for a more decorative look, but it's not necessary.
5. **Cook the Potstickers:** Heat 1 tablespoon of vegetable oil in a large skillet or non-stick pan over medium heat. Arrange the potstickers in the pan in a single layer, making sure they aren't touching. Cook for 2-3 minutes, or until the bottoms are golden brown.
6. **Steam the Potstickers:** Pour 1/4 cup of water into the pan, then quickly cover it with a lid. Reduce heat to low and let the potstickers steam for 5-7 minutes, or until the water has evaporated and the wrappers are translucent and tender. Be careful when removing the lid, as steam will escape.
7. **Serve:** Transfer the Pulled Pork Potstickers to a serving plate. Drizzle generously with the Soy Ginger Glaze and garnish with chopped green onions and sesame seeds. Serve immediately and enjoy!