Ingredients Jump to Instructions ↓

  1. 1/2 pound ground pork

  2. 1/2 medium head cabbage, finely chopped

  3. 1 green onion, finely chopped

  4. 2 slices fresh ginger root, finely chopped

  5. 2 water chestnuts, drained and finely chopped

  6. 1 teaspoon salt

  7. 1/2 teaspoon white sugar

  8. 1 teaspoon sesame oil

  9. 1 (14 ounce) package wonton wrappers

  10. 5 tablespoons vegetable oil

  11. 3/4 cup water

  12. 1 tablespoon chili oil

  13. 1 tablespoon soy sauce

  14. 1 teaspoon rice vinegar

Instructions Jump to Ingredients ↑

  1. Crumble pork into a large, deep skillet. Cook over 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 to 8 hours, or overnight.

  3. Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.

  4. In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.

  5. In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.


Send feedback