Kelly's Pot Stickers

Total Time
Prep 30 mins
Cook 15 mins

I adapted this recipe from the back of the package of wonton wrappers. They can be a little "putsy" to make, but SO good - I get asked to make them again & again! Be creative with the meats & veggies - chicken or shrimp will work. Add any other firm veggies you have on hand - celery, beans sprouts, water chestnuts, etc. You can make these ahead & just reheat for guests. Enjoy!!!

Ingredients Nutrition


  1. Combine first 8 ingredients (pork thru sesame oil).
  2. Lay several wonton wrappers on a flat surface and place 1 tsp of filling in the center of wrapper.
  3. (Do a few at a time so wrappers don't dry out).
  4. Make a paste of constarch& water (to seal dumplings).
  5. Fold& seal into a triangular shape.
  6. Then fold all three"points" in (makes a"diaper" shape!) making sure to seal all seams with paste.
  7. In a large nonstick skillet with a tight fitting lid, place 2 tbs of veggie oil.
  8. Heat oil& fry dumplings, a few at a time, until golden brown on both sides.
  9. Add about 1/3 cup chicken broth to skillet, cover& steam about 8 minutes.
  10. Repeat, adding oil& broth as needed, until all stickers are done.
  11. Dipping sauce: Reduce a mixture of brown sugar, soy sauce and minced garlic until it is thick enough for dipping.
Most Helpful

Hey Kelly--these are soooo good! I made them exactly as stated in the recipe. I cooked them as you described, with only one minor problem. I used a 12 inch skillet, and the 1/3 cup of broth wasn't enough to last the 8 minutes for steaming, so my first few got a bit dark, but STILL delicious(like I was going to waste them, lol!). So for the next batch, I used 2/3 cup of broth, and they were perfect! The filling is spectacular and very easy to put together. I used the cole slaw mix from the produce dept to save time on shredding cabbage, and left out any pieces that may have been too big--this worked perfectly. You can bet I'll be making these again and again. I can see why you get requests for them! Thanks Kelly! :)

ciao January 12, 2004

Definitely 5 star on the taste of the filling, however I changed the assembly a little because I was short on time. I guess they no longer qualified as pot stickers then, but were more like baked rangoon. I browned the pork and put all the veggies in the food processor. Made prep very quick & easy! I then used my mini muffin pan and put a won ton wrapper in each hole and put a teaspoon-full of the mix in each one. I wet my fingers and pinch some of the corners together. I baked them at 350 for 18 minutes. We dipped them in a Pacific Fusion sauce I bought in a jar and they were awesome! I liked that they are baked and not fried for health reasons!

kcram December 21, 2009

Very tasty! Thanks leeannr for the hint on broth. I like the fact they can be made ahead without loosing much flavor. This will definitely be a keeper for me. Thank you Kelly! glitter

glitter January 12, 2004