Pot Stickers Traditional

SUBMITTED BY: SAILIN PHOTO BY: Lisa Michelle

"This traditional recipe is from the area of Northern China. Wonton wrappers are stuffed with finely chopped vegetables and pork, then fried and served with a spicy dipping sauce."

PREP TIME	1 Hr
COOK TIME	10 Min
READY IN	7 Hrs 10 Min

SERVINGS & SCALING

Original recipe yield: 15 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 pound ground pork
1/2 medium head cabbage, finely chopped
1 green onion, finely chopped
2 slices fresh ginger root
2 water chestnuts, drained and finely chopped
1 teaspoon salt
1/2 teaspoon white sugar
1 teaspoon sesame oil
1 (14 ounce) package wonton wrappers
5 tablespoons vegetable oil
3/4 cup water
1 tablespoon chili oil
1 teaspoon distilled white vinegar
1 tablespoon soy sauce

READ REVIEWS (62)

DIRECTIONS

Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Stirring constantly, heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
In a small serving bowl, mix together the chili oil, vinegar and soy sauce, adjusting proportions to taste.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 25, 2004 by Leanne

Excellent. Ommitted the cabbage and added more water chesnuts. Sauce is wrong tho. Try 2T. soy sauce,2T. rice wine vinegar,1/2 tsp sesame oil & 1tsp. minced scallion. As always well worth the time and effort.

29 users found this review helpful

Reviewed on Jan. 7, 2007 by KC192

Fantastic recipe! A lot like the pot stickers my mom and I make together. You can put pretty much anything into these (tofu, bean sprouts, onion, different kinds of meat, etc) but it is very important that you squeeze as much liquid out of the filling (if you use tofu or a lot of vegetables) as you can before you stuff your wrappers or they will tear as you cook them. And as you seal the wrappers try to squeeze out as much air as you can or they can tear as they cook. The amount of water to steam them is completely dependant on the thickness of your wrappers. I got some from Walmart that were delicious, but a little thin so they didn't need too much water (3/4 c?) My mom's from the asian market were much thicker and needed a lot of water (about a cup, maybe more). Cooking the pork beforehand is completely unnecessary. You can also cook them by just frying them on both sides or boiling them in soup. They freeze very well, but will need an extra minute or two for cooking time.

15 users found this review helpful

Reviewed on Mar. 10, 2003 by TEXASCHELLE

My husband and I thought that these were very good. I steamed them with a little chicken broth which gave them a nice flavor. I also put some in the freezer and pull out a few whenever we want a little appetizer.

13 users found this review helpful

MORE MEMBER REVIEWS