Pot Stickers (Chinese Dumplings)

~jb4~'s Note:

I found this recipe somewhere online and made a few variations. It tastes just like something you would get in the restaurants.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 25

• 1 lb ground pork
• 2 chopped green onions
• 1 tablespoon soy sauce
• 2 teaspoons rice wine
• 1 teaspoon sesame oil
• 1 garlic clove, minced
• 1 egg, beaten
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• peanut oil
• 1 cup chicken broth, divided
• 25 -30 wonton skins

Directions:

1. Mix first 10 ingredients in a bowl.
2. Take a wonton wrapper and place 1 heaping teaspoon of filling in center.
3. Moisten edges with water, fold over and press to seal edges.
4. Add 3 tablespoons of Peanut Oil to a large skillet and saute until the bottoms are golden brown.
5. When golden brown, add 1/2 cup chicken broth, cover pan and simmer 8 minutes.
6. Remove from pan.
7. Reserve broth in a separate bowl and repeat process until all potstickers are cooked.
8. Keep warm on a plate covered.

Reviews

[emcquaid]

These were really good! I also added ginger, like another reviewer. I actually didn't have wrappers (and didn't feel like going through the extra work!) so just dropped globs of the pork mixture right into simmering soup base to make Bok Choy and Pork "dumpling" soup. It was fantastic and super easy! Thanks!

[alexsummer123]

There was just not enough flavor for me. Maybe ginger would have helped?

[good_lily]

I have made these many times. They are always a hit. I now have to double the recipe because 25-30 are never enough. The taste is incredible despite the few ingredients. One make ahead hint: Assemble these on a cookie sheet using parchment paper between layers, freeze THEN put in a freezer bag. When ready to eat, pull them out onto a cookie sheet to dethaw. They stick together very easily so just make sure they have space before they are frozen and after when they are defrosting.