Ingredients Jump to Instructions ↓

  1. Pot Stickers

  2. 1/2 lb lean ground pork

  3. 1/2 cup chopped green onions (8 medium)

  4. 1 tablespoon grated gingerroot

  5. 24 wonton skins (about 3 1/4-inch square)

  6. 3 tablespoons vegetable oil

  7. Sauce

  8. 2 tablespoons sugar

  9. 2 tablespoons reduced-sodium soy sauce

  10. 2 tablespoons rice vinegar

  11. 2 tablespoons water

  12. 1/2 teaspoon sesame oil

  13. 1/8 to 1/4 teaspoon crushed red pepper flakes

Instructions Jump to Ingredients ↑

  1. Line cookie sheet with cooking parchment paper. In small bowl, mix pork, onions and gingerroot.

  2. Working with 1 wonton skin at a time, place 1 heaping teaspoon pork mixture on center of each wonton skin. Moisten edges of wonton skin with water; fold in half over filling to form triangle and seal sides. Bring 2 ends together to form a “hat” shape (see photo). Place pot stickers on cookie sheet; cover with damp towel to keep from drying out.

  3. In Dutch oven, heat 3 quarts water to boiling. Add half of the pot stickers; boil about 5 minutes or until edges of wonton skins are clear. Using slotted spoon, remove pot stickers from water; drain thoroughly on paper towels. Repeat with remaining pot stickers.

  4. Meanwhile, in small bowl, mix sauce ingredients until sugar is dissolved; set aside.

  5. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add half of the pot stickers; cook 2 to 3 minutes or until crisp and golden brown on bottom. Turn; cook 2 to 3 minutes longer or until browned and crisp. Using pancake turner, remove pot stickers from oil; place on serving platter. Repeat with remaining tablespoon oil and remaining pot stickers. Serve warm with sauce.


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