CHINESE POT STICKERS
These pot stickers are 100% better than any you can buy and well worth the extra effort. I like to make them and then freeze them so all you have to do is the final steps just before you serve them. I make them every Christmas to have as a quick appetizer. One review commented that she had trouble with them sticking together when she defrosted them - I have not had this happen however to be sure it doesn't happen to you defrost them separated. I have also fried them directly from the freezer. They only take a few seconds more to cook.
Provided by Bergy
Categories Lunch/Snacks
Time 1h
Yield 64 Potstickers
Number Of Ingredients 16
Steps:
- Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid.
- Squeeze out any liquid from the shrimp.
- Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance).
- On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and them place in a plastic bag. They will keep for a month. Defrost in fridge before continuing).
- In 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm.
- Repeat for the remaining 32 dumplings.
- Mix the dipping sauce and serve with warm or hot dumplings.
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Juice Baby
[email protected]I've made these pot stickers a few times now, and they always turn out great. They're easy to make and always a crowd-pleaser.
jagdeep Bahrain wala
[email protected]These pot stickers were perfect! The filling was flavorful and juicy, and the wrappers were crispy and golden brown. I will definitely be making these again.
imdasraful molla
[email protected]The filling was a bit bland. I added some extra ginger and garlic to give it more flavor.
Reynaldo Alegria
[email protected]These pot stickers were a bit too oily for my taste.
Apil Paudel
[email protected]I love that this recipe uses wonton wrappers instead of traditional dumpling wrappers. It makes the pot stickers much easier to fold.
Irin Parvin
[email protected]The instructions were clear and easy to follow. The pot stickers turned out delicious.
nufa nufa38
[email protected]I've made these pot stickers a few times now, and they always turn out great. They're easy to make and always a crowd-pleaser.
Md Galaxy
[email protected]These pot stickers were perfect! The filling was flavorful and juicy, and the wrappers were crispy and golden brown. I will definitely be making these again.
Jessica Norwood
[email protected]The filling was a bit bland. I added some extra ginger and garlic to give it more flavor.
epic channell
[email protected]These pot stickers were a bit too oily for my taste.
Phillip Booher
[email protected]I love that this recipe uses wonton wrappers instead of traditional dumpling wrappers. It makes the pot stickers much easier to fold.
Naureen Asher
[email protected]The instructions were clear and easy to follow. The pot stickers turned out delicious.
Majedul Islam
[email protected]I've made these pot stickers a few times now, and they always turn out great. They're easy to make and always a crowd-pleaser.
Ismaili Khang
[email protected]These pot stickers were a huge hit with my family! The filling was flavorful and juicy, and the wrappers were crispy and golden brown. I will definitely be making these again.