Kelly's Pot Stickers

KeyWee's Note:

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!!!

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Serves: 4

Yield: 50.0 appetiz ...

• 1/2 lb ground lean pork
• 1 cup cabbage (finely chopped)
• 3 green onions (finely chopped)
• 1 carrot (finely chopped)
• 1 garlic clove (minced)
• 1 1/2 teaspoons soy sauce
• 1/2 teaspoon ground ginger
• 1/2 teaspoon sesame oil
• 1 (3 inch) package square wonton wrappers
• vegetable oil (for frying)
• chicken broth (for steaming)
• cornstarch
• water

Directions:

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.

Reviews

[ciao]

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! :)

[glitter]

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

[kcram]

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!