Pot Stickers (Chinese Dumplings)

Name: Pot Stickers (Chinese Dumplings)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 25-30 serving(s)
Ingredients: 1 lb ground pork; 2 chopped green onions; 1 tablespoon soy sauce; 2 teaspoons rice wine; 1 teaspoon sesame oil; 1 garlic clove, minced; 1 egg, beaten; 1 tablespoon cornstarch; 1/4 teaspoon salt; 1/4 teaspoon pepper; peanut oil; 1 cup chicken broth, divided; 25 -30 wonton skins

Community Pick

Submitted by jb41848

"I found this recipe somewhere online and made a few variations. It tastes just like something you would get in the restaurants."

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photo by limeandspoontt

Ready In:: 30mins
Ingredients:: 13
Serves:: 25-30

ingredients

1 lb ground pork
2 chopped green onions
1 tablespoon soy sauce
2 teaspoons rice wine
1 teaspoon sesame oil
1 garlic clove, minced
1 egg, beaten
1 tablespoon cornstarch
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon pepper
peanut oil
1 cup chicken broth, divided
25 -30 wonton skins

directions

Mix first 10 ingredients in a bowl.
Take a wonton wrapper and place 1 heaping teaspoon of filling in center.
Moisten edges with water, fold over and press to seal edges.
Add 3 tablespoons of Peanut Oil to a large skillet and saute until the bottoms are golden brown.
When golden brown, add 1/2 cup chicken broth, cover pan and simmer 8 minutes.
Remove from pan.
Reserve broth in a separate bowl and repeat process until all potstickers are cooked.
Keep warm on a plate covered.

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Reviews

This is a great recipe; so good that I deemed it yummy enough to go into my "Family's Favorites" cookbook. The only change that I made was to fry them in EVOO. Served with recipe #62708.

Southern Polar Bear
These were awesome!! For anyone who might be wondering- my grocer only carried spring roll wraps. They were difficult to work with but still came out fantastic (actually I think I'll keep using them regardless because of the way they carmelized in the pan). I thought we would have a lot of leftovers from the recipe but we didn't because we ate them all...

Sarah H.
These were really good! I also added ginger, like another reviewer. I actually didn't have wrappers (and didn't feel like going through the extra work!) so just dropped globs of the pork mixture right into simmering soup base to make Bok Choy and Pork "dumpling" soup. It was fantastic and super easy! Thanks!

emcquaid
I have made these many times. They are always a hit. I now have to double the recipe because 25-30 are never enough. The taste is incredible despite the few ingredients. One make ahead hint: Assemble these on a cookie sheet using parchment paper between layers, freeze THEN put in a freezer bag. When ready to eat, pull them out onto a cookie sheet to dethaw. They stick together very easily so just make sure they have space before they are frozen and after when they are defrosting.

good_lily
Yummy! I followed the recipe entirely, but I left outh the rice wine and chicken broth. I also added diced mushrooms and cabbage. We loved it!

kkjames

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Tweaks

These dumplings are the best thing I have made from Recipezaar!! They are 100x better than any Chinese restaurant dumpling I have eaten! Thanks so much for sharing! I did use rice wine vinegar instead of rice wine and they turned out great. My hubby could not stop eating them!! Superb recipe!!

Sherismiley
These were labor intensive and time consuming to prepare, but the results were wonderful. I cooked the pork before mixing it with the other ingredients together, but after re-reading the recipe I'm gathering that that was probably not necessary. Even so, it turned out fine. I used two t. water in place of the rice wine and canola oil instead of peanut oil (didn't have any( but those were the only adjustments I made.

Marissa Genta Pineda
I made these last night because I've really been craving an easy pot sticker recipe; well thank you :)! Instead of Ground pork, I used beef [seeing as that was all we had on hand]. They were also fun to make, even though I cheated; I have a plastic dumpling maker that I sure love :]. Family loved it and I will for sure do it again, with other meats aswell!

The hockey lady
Absolutely delicious!! We used ground turkey instead of pork and cooked these in our steamer. We made a double batch and ate them all in one day!!

brynnak
These were good. My local Asian shop told me to use the thin, white, oval dumpling wrappers instead of the thicker, yellow wonton skins. Glad I took the advice as they were perfect. I also doubled the flavourings and added some grated fresh ginger & oyster sauce, as suggested, and a bit of ABC Kecap Manis. After 2 attempts I'm having trouble getting the bottoms to stay crispy but this is my fault & I'll persevere as it's such a great recipe. Hubby's sis-in-law is Chinese & her potstickers are to die for. She lives on the other side of this continent of Oz & she doesn't speak Aussie too well, sadly.

Heatherbelle2