Total Time
45mins
Prep 30 mins
Cook 15 mins

from gourmet 5/05, i adapted this recipe to use ingredients i have on hand.

Ingredients Nutrition

  • 24 dumpling wrappers
  • filling

  • 14 lb ground chuck (1/2 cup)
  • 1 12 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon peanut oil
  • 1 tablespoon minced peeled fresh ginger
  • 1 teaspoon chinese sweet bean paste
  • 2 cups null (6 oz) or 2 cups green garlic sprouts (6 oz)
  • 1 tablespoon peanut oil
  • 13 cup warm water

Directions

  1. take 24 round dumpling wrappers and cover with a damp cloth while preparing the filling mixture.
  2. Stir together beef, soy sauce, oils, ginger, and bean paste in a medium bowl, then stir in chives.
  3. Put a level tablespoon of filling in center of each round, then brush or dab halfway around edge with a little water and fold in half, pressing edges together to seal and leaving a small opening at each end of semicircle. Stand each dumpling, sealed edge up, on a wax-paper-lined tray, then press dumplings slightly onto 1 side so more of dumpling touches tray. Make more dumplings in same manner.
  4. Heat oil in a 12-inch nonstick skillet over moderate heat until hot, then remove from heat and arrange dumplings in a tight circular pattern standing up in oil (they should touch one another). Cook, uncovered, over moderate heat until oil sizzles, then drizzle warm water (1/3 cup) over pot stickers and cook, covered, until bottoms are browned, 8 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned.
  5. Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. Invert a large plate with a rim over skillet. Using pot holders, hold plate and skillet together and invert skillet. Remove skillet and serve pot stickers warm.

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