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Pot Stickers

  • 8 oz. finely ground pork
  • 2 green scallions (green part only), diced
  • 1 stalk napa (Chinese cabbage), cut off leafy part and dice
  • 1/4 tsp. salt
  • Pinch of white pepper
  • 1 tsp. oyster sauce
  • 1/4 tsp. sesame oil

Pot Sticker Skins (purchase at Oriental market)

Combine ground pork with scallions, napa, salt, pepper, oyster sauce and sesame oil; blend with fork. Allow to stand 20 minutes. Pinch off a bit of pork mixture; roll into a ball. Wrap with a Pot Sticker Skin, sealing edges with water.

Brush frying pan (pot) with oil. Add pot stickers and cook about 1 minute, until they stick to the pot. Add 1 cup water; cover and simmer 10 minutes. Remove excess water. Heat pot stickers in pan until bottom parts are crisp. Serve hot.
Ingredients
Filling

  • 3/4 lb ground pork
  • 1/2 tablespoon cornstarch
  • 1/2 tablespoon dry sherry
  • 1 tablespoon soy sauce
  • 1 teaspoon fresh ginger, grated
  • 1 garlic clove, crushed
  • 2 green onions, chopped
  • 1 teaspoon brown sugar
  • 1 teaspoon sesame oil
  • 1(14ounce)package wonton wrappers

Sauce

  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons soy sauce
  • 1 1/2 tablespoons rice wine vinegar

Directions
Filling:
Mix all filing together. Place one rounded teaspoon into center of won ton wrapper. Brush edges of wrapper with water and pinch ends up to seal and form a little pouch around the filling. Steam for about 5 minutes.

Sauce:
Sauté red pepper flakes in sesame oil, add remaining ingredients, heat through. Drizzle over pot stickers or use as a dipping sauce.

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