Italian Pot Stickers from the Stinking Rose Restaurant

"If you like garlic, like pot stickers, like chinese and like italian then you will love these from chef Andre Froncillo. i would cut the sauce in half or even just make a quarter, it makes about 3 cups which is way more than most of us need unless you freeze it. I have changed the yield to 15-30 wonton wrappers because of deantini's experience. The only thing i wonder about is that pork cooks down a lot more than due to its fat level so yield could depend on the type of meat and amount of fat in it."
 
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Ready In:
1hr 10mins
Ingredients:
20
Serves:
4-6

ingredients

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directions

  • To make filling: In heavy skillet, heat sesame oil over medium heat. Add pork, celery, ginger and garlic, and cook, stirring occasionally, for 5 to 7 minutes, until pork is browned and celery is crisp-tender.
  • Remove skillet from heat and drain off fat, then add mushrooms and return to medium heat for 5 minutes, stirring occasionally. Stir in bell pepper, vinegar and soy sauce, and season with salt and pepper. Cook for 3 minutes, stirring frequently. Stir in cilantro and green onions, then remove from heat and let cool to room temperature.
  • On work surface, lay wrappers flat and place 1 tablespoon filling in the center of each wrapper. Fold each wrapper in 1/2, sealing edges with the tines of a fork. Dip a pastry brush in cold water and brush lightly over the top of each pot sticker. Arrange in a single layer on a small baking sheet and refrigerate for about 20 minutes to chill.
  • Pour about 1/2 cup water into a heavy, nonstick saute pan and put pot stickers in the pan. The water level should be at about 1/4 the height of the pot stickers.
  • Cover pan and place over medium heat. Bring water to a rolling boil and cook for 3 minutes, or until pot stickers are browned on the bottom and shiny on top. The water will evaporate during cooking, so watch carefully so that the pot stickers don't burn. Remove from heat.
  • To make dipping sauce: In small saucepan, combine vinegar, water, sugar, ginger, garlic and pepper flakes. Bring to a boil over medium heat, then decrease heat to low and simmer for 15 minutes. Remove from heat and add sesame oil and soy sauce. Strain through a sieve lined with cheesecloth into a small bowl. Refrigerate for at least 10 minutes.

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Reviews

  1. Loved the flavor of these delicious pot sticker dumplings. I made half the recipe as I wasn't sure if the leftover filling would freeze well or not. The dipping sauce is really delicious and these delicious pot stickers were gone very quickly. Will certainly make these again. Made for Everyday is a Holiday tag, February, 2012.
     
  2. Loved these, the filling was wonderful. I made half a recipe and got 8 pot stickers. I followed the directions but they stuck to the bottom of the pan and ripped. We ate them with a spoon and put the sauce over the top. Will try again so they don't rip. I did make 1/4 the sauce and don't have any for the leftovers.
     
  3. The filling was just perfect and makes enough for a ton of dumplings. I made some using the cooking method as written but they just didn't brown up the way I needed so I ended up frying them for a minute on each side in some oil.
     
  4. The 5 stars are for the flavour which is amazing! As for the instructions I would give max 4 stars because the filling makes WAY more than 12-15 wonton wrappers. It must be a mistake in the recipe or a typo, because after having filled 30 (more than double) wrappers I still had more than half of the filling left! I was running out of time and couldn't use all the filling, so I used some of the left over filling in a fried rice dish that I quickly threw together to make a filling meal and I froze some filling for later (it acutally worked really well in fried rice!!!). So if you are making this dish as a main course for 4-6 people, plan for an extra 45 min for filling the wrappers and for cooking them in batches. I used minced chicken instead of pork or sausage meat for a lighter version. The flavour was great! Made for Newest Zaar Tag.
     
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Tweaks

  1. The 5 stars are for the flavour which is amazing! As for the instructions I would give max 4 stars because the filling makes WAY more than 12-15 wonton wrappers. It must be a mistake in the recipe or a typo, because after having filled 30 (more than double) wrappers I still had more than half of the filling left! I was running out of time and couldn't use all the filling, so I used some of the left over filling in a fried rice dish that I quickly threw together to make a filling meal and I froze some filling for later (it acutally worked really well in fried rice!!!). So if you are making this dish as a main course for 4-6 people, plan for an extra 45 min for filling the wrappers and for cooking them in batches. I used minced chicken instead of pork or sausage meat for a lighter version. The flavour was great! Made for Newest Zaar Tag.
     

RECIPE SUBMITTED BY

http://www.recipezaar.com/members/home/527607/cookswithcattitude.jpg I am a middle aged foodie who has had the luxury of living all over the world except asia. Lived in or grew up in Nigeria, Kenya, Chicago, Russia,and haiti. born in New Zealand, brother born in Austria and many more. I have chronic medication resistant depression after 10 years on anti depressants that worked well but would stop working after a year or two, so now do my best at home living on disabilty. Not a bad thing, many have far worse health issues but i have been able to concentrate on food/cooking. My main passions are my cats. I live in the woods and somehow many starving strays or "dumps" have found the message babies who passed on left in the woods saying "suck lives at xxxx road. Most arrive sick and/or starving. Right now i have 2 that arrived with feline herpes and their attendant 2ndry bacterial infections but are doing beautifully. One old man who was going to be euthanized bc a lady who found him as a stray was moving and didnt want him...well he was a biter and rather grumpy who was in ICU for 3 days with a deadly gut infection which was fixed but he left with a diagnosis of diabetes. 3 months on insulin and finally diet controlled and he caught the herpes virus, respiratory symptom version and turned into a cuddler. Butterscotch must think "why didnt i figure out this cuddle stuff was great before i got sick!" Doing wonderfully even though he has bouts. he and the other kids are my babies. Sadly Butterscotch died of Lymphatic cancer in winter of 2008. A year before Big Boy arrived in my life, starving and weak. Full of affection he jumped into my arms and stayed, turns out he has FIV (cat hiv) so he needs to be watched closely. I love him dearly <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Stockingswapcopy.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/cookbookswap.jpg"> <img src="http://www.caymandesigns.com/foodothers/fallswap.jpg">
 
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