Pot Stickers Traditional Recipe
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Pot Stickers Traditional

By: SAILIN  
"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."

Rating: This weblink has been rated 113 times with an average star rating of 4.5 Read Reviews (94)

Rate/Review | 5,421 people have saved this

What to Drink?

Wine Sparkling wine
Prep Time:
1 Hr
Cook Time:
10 Min
Ready In:
7 Hrs 10 Min

Servings  (Help)

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Original Recipe Yield 15 servings
 

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

Directions

  1. Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  2. 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.
  3. Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
  4. 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.
  5. In a small serving bowl, mix together the chili oil, vinegar and soy sauce, adjusting proportions to taste.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 175 | Total Fat: 9.2g | Cholesterol: 13mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by Leanne 
Excellent. Ommitted the cabbage and added more water chesnuts. Sauce is wrong tho. Try 2T.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 31, 2003 by MS.CHEF 
Wow what a great recipe. I've made these twice, the second time I cooked them a little... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 10, 2006 by GUZ66 
I followed the recipe with the following exceptions: I used one pound uncooked ground pork... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2006 by grneyedmustang 
This recipe was excellent!!!! Similar to the ones you would get from a Chinese restaurant, or... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2003 by TEXASCHELLE 
My husband and I thought that these were very good. I steamed them with a little chicken... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by CLAIRE 
These were wonderful--a lot of work though but worth it. I combined two recipes together. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 22, 2006 by LZJOYCE 
I added a bit of red pepper flakes to the filling. A bit confused on step 4; stir constantly... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by NIKKI_TYLIE 
The dipping sauce is incredible! I also like to saturate the pot stickers in the sauce and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2003 by Love2cook 
These dumplings were really good. I made them for my family and friends and they were... MORE

 
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