Pot Stickers

  • 1/2 pound of ground pork
  • 1/2 medium head of cabbage, finely chopped
  • 1 green onion ORĀ  1/2 small white onion, finely chopped
  • 2 slices fresh ginger root, finely chopped
  • 1 can of sliced water chestnuts, drained and finely chopped
  • 1 tsp salt
  • 1/2 tsp white sugar
  • 1 tsp sesame oil
  • 1 (14 oz) package of small wonton wrappers
  • 5 Tbsp vegetable oil
  • 3/4 cup water
  • 1 Tbsp soy sauce
  • 1 tsp rice vinegar
  1. Crumble pork into a large, deep skillet. Cook on medium-high heat until evenly brown. Drain and set aside.
  2. In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6-8 hours, or overnight.
  3. Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers in half and seal edges with a little egg yolk.
  4. In large skillet heat 3 tbsp oil. Fry the wontons until they are slightly crisp on both sides. Add water and boil until the water cooks off turning the pot stickers over occasionally. Add the remaining oil to pan and fry the pot stickers until they are crisp.
  5. In a small serving bowl, mix soy sauce and rice vinegar. Use as a dipping sauce for the pot stickers.

Serve with jasmine rice.

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