Pot Stickers

As I have said before, we love Asian cuisine in our household. We cook something Asian at least once a week. I found this recipe in a cookbook that I checked out from the library, Williams Sonoma Cooking at Home. Although it is a huge book, I only found a couple of recipes I wanted to make, so it was a good thing I just borrowed it instead of buying it. This recipe was really simple to make on a weeknight. I put the meat mixture and about 20 pot stickers together before I had to pick up my daughter from day care so all I had to do later was cook them and mix up the dipping sauce. They went over well in our family, so well that I think my daughter ate 3-4 in one sitting.

Pot Stickers


1/2 lb. shrimp, finely chopped (I used a small can of shrimp)

1/2 lb. ground pork

2 green onions, finely chopped

1 C. shredded cabbage (I used coleslaw mix)

2 cloves garlic, pressed/minced

1 tsp. finely grated fresh ginger (or 1/2 tsp. ground)

2 T. soy sauce

1 T. dry sherry

a pinch of ground pepper

about 48 wonton/pot sticker wrappers

4 T. vegetable oil

1 C. chicken broth 

makes about 48 pot stickers or 8-ish servings

*uncooked pot stickers can be frozen for up to a month.

*I used half of the meat mixture and froze it for later use. 20 pot stickers were enough for 4 servings.

To make the filling:

In a bowl, combine first nine ingredients and mix well.

To make pot stickers:

Transfer a wonton wrapper to a clean work surface. Place 1 teaspoon of filling in the center. Dip a finger in a dish of water and rub it around the perimeter of the wrapper. Fold in half and pinch closed to seal. Using a thumb and forefinger, form 3 evenly spaced pleats along the edge. Flatten the bottom slightly so the pot sticker stands upright. Place pot sticker seam side up in a floured baking sheet and cover with a damp kitchen towel. Repeat until all of the filling has been used.

Preheat oven to 200 degrees. In a wok or frying pan over medium-high heat, warm 1 tablespoon of vegetable oil. When hot, arrange 10-12 pot stickers in the pan, seam side up, spaced apart so they do not touch. Fry uncovered until browned on the bottom, 3-4 minutes. Add 1/4 cup of chicken broth to the wok/pan, reduce heat to low and cover, cooking for about 6-8 minutes. Uncover and cook until liquid evaporates. Transfer pot stickers to a heatproof platter and keep warm in the oven. Repeat with the remaining pot stickers. Serve hot and with the following dipping sauce:

 Dipping sauce

Combine the following in a bowl:

1/2 C. soy sauce

5 T. rice wine vinegar

2 tsp. brown sugar

2 tsp. minced fresh ginger, or 1 tsp. ground

2 tsp. sesame oil

2 thinly sliced green onions

Recipe adapted from Williams Sonoma Cooking at Home


This entry was posted in Main Dish, Pork. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s