Allrecipes.com 15 Servings
"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." Small dumplings made of WON TON SKINS filled with ground meat or shellfish, chopped water chestnuts, scallions and seasonings. The pot stickers are browned on one side, then turned and simmered in broth. Pot stickers are usually served as appetizers, accompanied with various dipping sauces. SEE NOTES AT THE BOTTOM.
PREP TIME: 1 Hr ; COOK TIME:10 Min ; READY IN: 7 Hrs 10 Min
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.
Excellent. Omitted 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.
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.
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.
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|Serving Size: 1 Serving (79g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 34 (74%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 7mg||0 %|
|Potassium 133.9mg||4 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 1.8g|
|Protein 0.8g||1 %|
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Calories per serving: 46
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