No-Fuss Potstickers

Mix together the pork, green onions, lime zest, lime juice, Toasted Sesame Oil, 1 Tbsp Roasted Shallot Infused Olive Oil, 1 tsp Black Garlic Tamari Barrel Aged Balsamic, and Sriracha Flake Sea Salt in a medium bowl.

Place about 1 teaspoon of the pork mixture in the center of a wonton wrapper. Lightly brush the edge of the wrapper with water. Fold it in half to form a triangle and press the edges to seal. For a boat shape, dampen the corners of the longest side of the triangle, bring them together in the middle, and press to seal. Place the potstickers on a sheet pan and cover them with a damp cloth. Repeat with the remaining filling and wrappers.

Heat 1 teaspoon Roasted Shallot Infused Olive Oil in a 12 inch sauté pan over medium heat. Add 8 to 10 potstickers and cook until golden brown on the bottom, about 2 minutes.

Add ¼ cup water to the pan, reduce the heat to low, and cover. Cook until the pork reaches an internal temperature of 160°F, 2 to 3 minutes.

Repeat with the remaining potstickers, wiping out the pan between batches and heating 1 teaspoon Roasted Shallot Infused Olive Oil for each batch.

Serve immediately with Black Garlic Tamari Barrel Aged Balsamic for dipping.