Pot stickers consist of a meat or vegetable filling in a thin dough wrapper and can be steamed, boiled or fried. They are a traditional treat served during the Chinese New Year when families gather and make them together. You can double or triple the recipe below and freeze uncooked pot stickers until ready to prepare and serve.
- 1/2 lb. ground pork or ground turkey
- 2 green onions, minced
- 2 T bamboo shoots, minced
- 1 tsp minced ginger
- 1 T cornstarch
- 2 tsp soy sauce
- 1/8 tsp white pepper
- 22 round pot sticker wrappers
- 2 T vegetable oil
- 2/3 C water
- 6 T soy sauce
- 1/4 C Chinese black vinegar or balsamic vinegar
- 2 T sesame oil
- 2 T chili garlic sauce
Combine all filling ingredients; mix well.
In a medium bowl, blend all ingredients together until mixed well.
Put 1 T of filling in center of a wrapper. Place on work surface and press lightly to form a flat bottom. Brush edges of wrapper with water, fold in half and press edges to seal. Repeat for all pot stickers. Heat nonstick frying pan to medium high and add 1 tablespoon of oil; swirl around to coat bottom. Add half pot stickers seam side up and cook until bottoms are golden brown, about 3 minutes. Add 1/3 C of water, cover and reduce heat; cook until water is absorbed, about 3 minutes and remove from pan. Repeat with remaining pot stickers. Serve with dipping sauce.
Cook time: 3 minutes. Makes 22 pot stickers.
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