“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.” - by SAILIN
Ingredients
Adjust Servings
Original recipe yields 15 servings
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. 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, soy sauce, and vinegar, adjusting proportions to taste.
Nutrition
Amount Per Serving (15 total)
- Calories
- 166 cal
- 8%
- Fat
- 8.2 g
- 13%
- Carbs
- 17.3 g
- 6%
Based on a 2,000 calorie diet
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Reviews (181)
Rate This Recipe
"DANGEROUS if directions are followed as written. First of all these little buggers are a pain to make but I like a good challenge and ended up coming up with a system that worked. But BE CAREFUL the..." See more instructions say to cook the pot stickers in oil and then add water. I knew water and oil didn't mix so I tried to add the water carefully to the side of the pan and hot grease went flying everywhere. I even got burnt on my cheek. I then came up with a two skillet solution (frying the pot stickers in one pan and then moving them to a 2nd pan for steaming). Also I highly recommend keeping a couple eggs mixed with a bit of water in a bowl near your prep area because you will have to use it to get the wrappers to stick. I coated each of the four sides of the wrapper as it was laying out flat before putting the mixture in. Then after the wrapper was closed I wet my fingers again with egg wash and coated the outside seam. I would have given this recipe 4 stars for the end result because I think they turned out well but the danger of mixing oil with water really needs to be addressed in the main writing of this recipe. Recommend this review so it gets near the top if you think this is as serious issue as I do."
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..." See more 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."
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