Try this Chinese Pot Stickers recipe, or contribute your own.

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

Wonton wrappers
1 carrots ; Grated
1/4 lb shrimp ; Raw, chopped finely
10 oz Frozen spinach ; thawed
2 Garlic ; minced
3 Green Onions ; chopped
3 Mushrooms ; finely chopped
3 oz Water chestnuts ; drained
Generous splash soy sauce
Generous splash chinese
1 tb Fresh ginger ; grated
1 lb Ground pork ; or chicken

Servings

INSTRUCTIONS

Mix together in a large bowl all ingredients except your wrappers. Spread three or four cookie sheets with waxed paper. Set them nearby. Open your package of potsticker or wonton wrappers. Begin filling them. Use a little water to seal the edges. You can crease them in any way you like. But the extra dough should be on top, and they should sit flat on the cookie sheet. Fill the cookie sheets with them. Continue filling and sealing until you either run out of filling or run out of wrappers. For this much filling you will use two packages of wonton wrappers (with some wrappers left over). Make sure theyre not touching on the cookie sheet. To cook: Put 1/8" of oil in the bottom of a skillet that you have a lid for. Cast iron works great for this. Revereware stainless steel does not. (Just from personal experience). Fill the pan with potstickers as close together as you can cram them. Usually you do a circle around the outside then 3-4 more in the middle. Turn the heat on. Cook them on high/medium high heat for 5 minutes or so. (Dont turn them, just use a spatula to lift the edges to see if the bottoms are getting crunchy.) Once they are nice and brown on the bottom, (with the lid in one hand), quickly pour in 1/2 cup of water and put the lid on. Turn the heat down to medium. They should simmer but not boil madly. (If you have an electric stove you may want to either put them on a different burner turned down to medium, or take them off the heat for a minute so the pan will cool a little.) Cook for 20 minutes or until all the water is absorbed. (It should take at least 20 minutes.) Serve with a sauce of (let it sit while theyre cooking): rice vinegar, rice wine, soy sauce, grated ginger Formatted & Busted by RecipeLu Posted to recipelu-digest Volume 01 Number 230 by RecipeLu on Nov 09, 1997

NOTES

Alert editor

Chinese Pot Stickers

Wonton wrappers 
1  carrots Grated
1/4 lb shrimp Raw, chopped finely
10 oz Frozen spinach thawed
2  Garlic minced
3  Green Onions chopped
3  Mushrooms finely chopped
3 oz Water chestnuts drained
 Generous splash soy sauce 
 Generous splash chinese 
1 tb Fresh ginger grated
1 lb Ground pork or chicken

Mix together in a large bowl all ingredients except your wrappers. Spread  three or four cookie sheets with waxed paper. Set them nearby. Open your  package of potsticker or wonton wrappers. Begin filling them. Use a little  water to seal the edges. You can crease them in any way you like. But the  extra dough should be on top, and they should sit flat on the cookie sheet.  Fill the cookie sheets with them. Continue filling and sealing until you  either run out of filling or run out of wrappers. For this much filling you  will use  two packages of wonton wrappers (with some wrappers left over).  Make sure theyre not touching on the cookie sheet.    To cook: Put 1/8" of oil in the bottom of a skillet that you have a lid  for. Cast iron works great for this. Revereware stainless steel does not.  (Just from personal experience). Fill the pan with potstickers as close  together as you can cram them. Usually you do a circle around the outside  then 3-4 more in the middle. Turn the heat on. Cook them on high/medium  high heat for 5 minutes or so. (Dont turn them, just use a spatula to lift  the edges to see if the bottoms are getting crunchy.) Once they are nice  and brown on the bottom, (with the lid in one hand), quickly pour in 1/2  cup of water and put the lid on. Turn the heat down to medium. They should  simmer but not boil madly. (If you have an electric stove you may want to  either put them on a different burner turned down to medium, or take them  off the heat for a minute so the pan will cool a little.) Cook for 20  minutes or until all the water is absorbed. (It should take at least 20  minutes.)    Serve with a sauce of (let it sit while theyre cooking): rice vinegar,  rice wine, soy sauce, grated ginger    Formatted & Busted by RecipeLu <recipelu@recipelu.com>  Posted to recipelu-digest Volume 01 Number 230 by RecipeLu  <recipelu@geocities.com> on Nov 09, 1997

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (877g)
Recipe Makes: 1

Calories: 906
Calories from Fat: 468 (52%)

Amt Per Serving		% DV

	Total Fat 52g	69 %
	Saturated Fat 18.4g	92 %
	Monounsaturated Fat 21.7g
	Polyunsanturated Fat 5.5g
Cholesterol 333.5mg		103 %
Sodium 558.9mg		19 %
Potassium 2552.9mg		67 %
Total Carbohydrate 37.2g		11 %
	Dietary Fiber 13.9g	56 %
	Sugars, other 23.3g
Protein 75.4g		108 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 906

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe