Pot Stickers

October 12, 2009

I always order these when eating out but I’d only made them once before. This time I read through a bunch of different recipes, chose the parts I liked and put this together as I went along.

First, the dipping sauce.

  • Soy Sauce
  • Rice Vinegar
  • Sesame Oil
  • Hot Mustard
  • Green Onion, 2 or 3
  • Brown Sugar (not shown because I decided to add it at the last minute)
  • Crushed Red Pepper (or Chili Paste)

Chop green onion into very thin slices. Go ahead and cut 2 or 3 more because you’ll need them for the dumplings.


Start with about half a cup of soy sauce.


Add about a 1/4 of a cup rice vinegar and a couple tablespoons sesame oil.


Add a tablespoon or two of mustard.


Stir in the green onions, crushed red pepper and a bit of brown sugar. Refrigerate for an hour or two before serving.

Now on to the dumplings:

  • Ground Pork, 1 to 1.5 pounds
  • Garlic, 3 or 4 cloves
  • Green Onion, 2 or 3
  • Ginger Root
  • Soy Sauce
  • Sesame Oil
  • Rice Vinegar
  • Crushed Red Pepper
  • Brown Sugar
  • Wonton Wrappers
  • Vegetable Oil
  • (I didn’t use the chicken bouillon shown here. I decided to use the steamer insert instead of the big saute pan for steaming. Otherwise, I would’ve steamed them in chicken broth as one recipe suggested.)

Mince the garlic. Chop the green onion if you haven’t done so already.


Grate a tablespoon or two of ginger root.


Combine the meat with the ginger, garlic, onion…


About 1/3 cup soy sauce, 1/4 cup rice vinegar, a tablespoon or two of hot mustard, a bit of crushed red pepper and a couple tablespoons sesame oil.


Stir it all together until well blended.


Put a spoonful of the meat mixture in the middle of a wonton wrapper.


Fold it over.


Press the edges together with water. Set each dumpling on a lightly greased cookie sheet until you’re finished.


I used the steamer insert to my big All Clad pot. Bring water to boil. Lightly grease the inside of the steamer insert and place it in the pan. Add as many dumplings as will fit comfortably. Cover and steam for 5 to 7 minutes.


If you like them fried and a little crispier, heat a little vegetable oil in a large frying pan over medium to medium-high heat. Add the already-steamed dumplings and cook for just a minute or two.


Serve with the dipping sauce.

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{ 4 comments… read them below or add one }

1 Angelia McGowan October 15, 2009 at 9:44 am

Love your descriptive photos. Great recipe!

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2 Mary October 20, 2009 at 4:32 pm

Looks amazing. I love potstickers – can’t wait to try this recipe!!

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3 Veronica January 3, 2010 at 7:41 am

Looks delicious, I will have to add this to my diet as a treat for the weekend!

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4 Rebekah Vance August 8, 2011 at 10:58 pm

Best recipe I have found so far. I will add to my collection and try asap!

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