Sunday, October 30, 2011


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You must be warned. These start off looking ugly. Then you get the hang of molding these little guys and they start to look like real potstickers. And if you never get the hang of it, well...they still taste delicious.

The other night I had a "Ladies Sushi Night." I hand-rolled a bunch of sushi and made these potstickers as the appertizer. Oh man, are they delicious! There wasn't one left at the end of the night. They freeze really well too. Just place them in a steamer for a few minutes to bring them back to life and you have a wonderful appertizer on hand.

Adapted from

  • 1/2 pound ground pork
  • 1/2 medium head cabbage, finely chopped
  • 1 green onion, finely chopped
  • 2 slices fresh ginger root, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon white sugar
  • 1 teaspoon sesame oil
  • 1 (14 ounce) package wonton wrappers
  • 5 tablespoons vegetable oil
  • 3/4 cup water
  • 1 tablespoon chili oil
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar

  1. Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  2. In a medium bowl, mix together the pork, cabbage, green onion, ginger, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight. (I did not do this)
  3. Place a tablespoon of the pork mixture into each of the wonton wrappers. Add water (with a pastry brush or your fingers) to the edge of the wonton wrapper. Bring up both ends and pinch seal the top middle. At one end, pinch seal the wrapper and fold little sections of the wonton onto itself until it looks like a half moon with pleats. 
  4. In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
  5. In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.

1 comment:

Just One Donna said...

We were just talking about how much we love these tonight, but have never made them at home. I'm definitely going to try them. Bookmarking this recipe to try. Thanks for visiting Just One Donna.