Thursday, June 17, 2010

Yummy Pot Stickers


  • 1/2 pound ground pork
  • 1/2 medium head cabbage, finely chopped
  • 1 green onion, finely chopped
  • 2 slices fresh ginger root, finely chopped
  • 2 water chestnuts, drained and finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon white sugar
  • 1 teaspoon sesame oil
  • 1 (14 ounce) package wonton wrappers
  • 5 tablespoons vegetable oil
  • 3/4 cup water
  • 1 tablespoon chili oil
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar


  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.

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