Gallagher Kitchen

Chinese Pot Stickers

These delicious pot stickers are a staple of Chinese cuisine, and can be enjoyed on their own or served as part of a larger meal. With just a few ingredients and some basic kitchen skills, you can make a batch of these tasty dumplings that will delight both kids and adults!

History and Variations

While traditional wonton wrappers are available at most Asian markets, more adventurous cooks can experiment with different flavor profiles by adding unique ingredients to the filling. Perhaps try incorporating diced bell peppers or carrots for added crunch, or use a flavorful curry paste instead of soy sauce for an Indian-inspired twist.

Ingredients

Directions

  1. In a food processor or by hand, mix together the ground meat, water chestnuts, bok choy or cabbage, mushrooms (if using), garlic, ginger, and soy sauce until well blended.
  2. Lay a wonton wrapper on a clean surface and place about 1 teaspoon of the filling mixture in the center of the wrapper.
  3. Dip your finger into a small amount of water and run it along the edges of the wrapper.
  4. Fold the wrapper over the filling to form a little dumpling, then press the edges together with a little bit of pressure to seal them well.
  5. Repeat this process until all the wrappers are used up.
  6. Heat about 1 tablespoon peanut oil in an electric frying pan or traditional skillet.
  7. When the butter is hot and melted, add one pot sticker at a time (seam side up) and fry until the bottom is browned.

Finishing Touches

After all the soup broth has been cooked out of the frying pan, serve the pot stickers steaming hot as appetizers or snacks.

If you want to make an extra sauce, try mixing soy sauce with white vinegar (yes, it's actually tasty!). Blend in some minced garlic and a piece of ginger together, then add chopped green onions (optional). Have fun experimenting and enjoying!

All Revisions

voice Chinese pot stickers. One package of Chinese wonton wrappers, preferably round. Half a pound of any or all of the following. Ground pork, shrimp or chicken. One half can of Chinese water chestnuts, finely chopped. Two cups of Chinese bok choy or cabbage, finely chopped. Four Chinese mushrooms, optional. Soaked in water for 30 minutes, drained and chopped. One clove of garlic, finely chopped. One slice of fresh ginger, about the size of a nickel, minced. Two tablespoons of dark soy sauce, white pepper, salt and a dash of sugar to taste. You may use a food processor or mix all of the above until it is well blended. Put about one teaspoon of mixture in the center of a wonton wrapper. Dip a small amount of water onto the edges of the wrapper and fold the wrapper over mixture to form a little dumpling. Seal edges well and set aside on a plate with a moist towel over them. When all pot stickers are made, put a little peanut oil in the frying pan. An electric frying pan works well. And push each pot sticker down in the hot oil with seam up. Fry until the bottoms are brown. Then put one can of chicken soup broth in the frying pan, cover and cook on low heat until all soup has cooked out. Bottoms of dumplings will be brown and crusty, while tops will be soft noodles. To serve, make in a mixture of Chinese sauces to dip in. One, simplest sauce is a mixture of half and half soy sauce and white vinegar. Don't laugh, it's actually good. Above sauce, one clove of chopped fresh garlic and a dime-sized piece of ginger in a blender and blend. Sprinkle half a cup of green onion tops chopped in sauce. Makes 48 pot stickers. May be used as part of a Chinese meal or separately as an
llm **Chinese Pot Stickers** ====================== These delicious pot stickers are a staple of Chinese cuisine, and can be enjoyed on their own or served as part of a larger meal. With just a few ingredients and some basic kitchen skills, you can make a batch of these tasty dumplings that will delight both kids and adults! **History and Variations** ------------------------- While traditional wonton wrappers are available at most Asian markets, more adventurous cooks can experiment with different flavor profiles by adding unique ingredients to the filling. Perhaps try incorporating diced bell peppers or carrots for added crunch, or use a flavorful curry paste instead of soy sauce for an Indian-inspired twist. **Ingredients** ------------ * 1 package Chinese wonton wrappers (round) * 1/2 pound ground pork, shrimp, chicken, or any combination thereof * 1/2 can Chinese water chestnuts, finely chopped * 2 cups Chinese bok choy or cabbage, finely chopped * 4 Chinese mushrooms (optional), soaked in water for 30 minutes and drained * 1 clove garlic, minced * 1 slice fresh ginger (size of a nickel), minced * 2 tablespoons dark soy sauce, to taste * Salt, white pepper, sugar, to taste **Directions** ------------- 1. In a food processor or by hand, mix together the ground meat, water chestnuts, bok choy or cabbage, mushrooms (if using), garlic, ginger, and soy sauce until well blended. 2. Lay a wonton wrapper on a clean surface and place about 1 teaspoon of the filling mixture in the center of the wrapper. 3. Dip your finger into a small amount of water and run it along the edges of the wrapper. 4. Fold the wrapper over the filling to form a little dumpling, then press the edges together with a little bit of pressure to seal them well. 5. Repeat this process until all the wrappers are used up. 6. Heat about 1 tablespoon peanut oil in an electric frying pan or traditional skillet. 7. When the butter is hot and melted, add one pot sticker at a time (seam side up) and fry until the bottom is browned. **Finishing Touches** --------------------- After all the soup broth has been cooked out of the frying pan, serve the pot stickers steaming hot as appetizers or snacks. If you want to make an extra sauce, try mixing soy sauce with white vinegar (yes, it's actually tasty!). Blend in some minced garlic and a piece of ginger together, then add chopped green onions (optional). Have fun experimenting and enjoying!
name Ed's Chinese Pot Stickers

Images

1 2 3 4 5 6 7 8

Tags