Chinese Pot Stickers (Chicken, Pork or Vegetarian)
- Ready In:
- 1hr 1min
- Ingredients:
- 19
- Yields:
-
30 pot stickers
- Serves:
- 10
ingredients
- 1⁄2 cup boiling water
- 1⁄4 1/4 ounce dried porcini mushrooms or 1 ounce fresh mushrooms
- 1 tablespoon vegetable oil
- 1⁄3 cup green onion, minced
- 1 tablespoon gingerroot, peeled & minced
- 2 cups green cabbage, finely chopped or 1 cup frozen chopped spinach, thawed, drained & squeezed dry
- 1⁄2 cup water
- 1⁄2 lb pork sausage or 1/2 lb ground chicken
- 2 teaspoons soy sauce
- 1 teaspoon white pepper
- 1⁄2 teaspoon dark sesame oil
- 1 egg white
- 1 garlic clove, crushed
- 30 wonton wrappers
- 2 teaspoons cornstarch
- 2 teaspoons vegetable oil
- 1⁄2 cup chicken broth
- 2 teaspoons vegetable oil
- 1⁄2 cup chicken broth
directions
- In a bowl, combine water and mushrooms, cover and let soak for 5 minutes.
- Drain, discard stems, and mince caps.
- In a large non-stick skillet, heat vegetable oil over medium-high heat until hot; saute mushrooms in oil with onions and ginger.
- Add cabbage and cook until cabbage is lightly browned (9 minutes), stirring frequently; while cabbage is cooking add water 1 tbsp at a time to keep it from sticking to the pan, if needed.
- Spoon cabbage mixture into a medium sized bowl and let it cool.
- Add chicken and next 5 ingredients to the bowl and mix well.
- Working with one wonton wrapper at a time (keep the rest covered so they don't dry out), spoon a tablespoon full of the mixture into the middle of the wrapper; moisten the edges with water.
- Bring two points (diagonal corners) in to the center, and pinch together.
- Bring the other two corners in and pinch together; and pinch the 4 edges together to seal.
- Sprinkle a baking sheet with cornstarch, and place pot stickers on baking sheet as you finish sealing them (keeping finished ones covered with a towel to keep them from drying out).
- In a large non-stick skillet, heat vegetable oil over medium heat until hot.
- Place 15 pot stickers in bottom of skillet and cook until bottoms are lightly browned (3 minutes).
- Add broth to skillet and cook, covered, until liquid is absorbed (3 minutes).
- Set finished pot stickers aside, and keep warm.
- Wipe skillet out with a paper towel, and repeat the process with the other pot stickers.
- Serve with soy sauce or other sauce for dipping.
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RECIPE SUBMITTED BY
littleturtle
United States