5
Submitted by Pismo
"I was watching "Everyday Food" on PBS one day and they were making these pot stickers. They looked so easy and delicious that I had to try making them myself. They turned out just as great as they looked on tv and have become one of my favorite meals. I serve them with Recipe #62708."
photo by Pismo 
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
24 pot stickers
- Serves:
- 4-6
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ingredients
- 1⁄2 cup napa cabbage or 1/2 cup savoy cabbage, finely chopped
- 1⁄2 teaspoon coarse salt or 1/4 teaspoon table salt
- 6 ounces ground pork, not all lean
- 3 scallions, finely chopped
- 1 tablespoon fresh ginger, peeled and finely chopped
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame oil
- 24 rectangular or square wonton wrappers (3 1/2-by-3-inch)
- 2 tablespoons vegetable oil
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directions
- In a medium bowl, toss cabbage with 1/4-1/2 teaspoon salt; let stand 10 minutes.
- Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid.
- Return cabbage to bowl and add pork, 3 finely chopped scallions, ginger, soy sauce, and sesame oil.
- Mix well with a fork or use your hands.
- Work with one wrapper at a time, and keep the rest covered with a damp towel.
- Spoon one level teaspoon of filling in center (if you try to use more, the wrappers won't seal right or may tear).
- With dampened fingers, wet the four edges.
- Fold wrapper in half over filling to make a triangle, making sure the ends meet and filling is centered; press edges down firmly to seal (sometimes I bring all four corners together to make a little pouch instead of a triangle, not as pretty, but faster!).
- Transfer to an oiled plate; cover with a damp towel to keep moist.
- Repeat with remaining wrappers and filling (Refrigerate leftover filling up to 2 days).
- In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat.
- Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side.
- Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes.
- Repeat with remaining tablespoon oil and wontons.
- Serve with soy sauce or your favorite dipping sauce.
Questions & Replies
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Reviews
-
I have been using this recipe for the last 12+ years and it is always amazingly delicious and easy. I made it again last night but added some grated lemongrass to the mix and that brought it to a whole other level of deliciousness. I always cut up pork chops and grind the meat myself so I know what is going in there. Thank you Pismo for sharing your recipe and inspiring me to make amazing food at home!
pattitaylor12
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These were easy and delicious!!! I was able to find actual potsticker wrappers in the fresh produce section at Wegmans. Not sure why they were there, but they were a time saver. The eggroll wrappers work, however they were a little bit harder to work with. These were a hit at my new years dinner party. I doubled the recipe, but would defintely make more next time. These little suckers go quick!
tara102177
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Very easy and very good! Made some for a girl's night in - and they have moved to the top of my list of things to bring to a party - they were even tasty at room temperature.
-
I've tried this recipe from their cookbook and found it turned out really well too. The flavors are great! I always make a huge batch and freeze them for lazy nights.
kallyland
-
These were really good. I love pot stickers, so it was a good thing I only made a few, cause I'm sure I would have eaten the whole batch. I think next time I will chop the ingredients up a little smaller. I had a little trouble wrapping them without the wrappers breaking. Practice makes perfect, and with how good these are, they'll be perfect in no time. :)
KillerTasteBuds
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RECIPE SUBMITTED BY
Pismo
Layton, 84
- 13 Followers
- 33 Recipes
- 9 Tweaks
<p>I live here in Utah with my wonderful husband & daughter. <br /> <br />I've been cooking since I was a kid, but really started to get interested in it over the last few years. I'm best at desserts and baking, but like to make just about anything. I especially love to entertain and cook for others. I'm not a picky eater and will try anything once. I'm always making new recipes so it's pretty rare if I make anything twice. These days cooking has me taking on a new challenge to find things that a picky 2 year old will eat and my husband and I will eat as well. It's not always easy but the successes are definitely worth the effort!</p>
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