CHINESE POT STICKERS

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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

2 cups cabbage, finely chopped
1 teaspoon salt
1/2 lb shrimp, peeled, deveined and finely chopped
1 lb lean pork, ground
2 tablespoons light soy sauce
2 tablespoons rice wine, sherry or 2 tablespoons white wine
1 tablespoon green onion, chopped
1 tablespoon sesame oil
2 teaspoons fresh ginger, chopped
2 garlic cloves, minced
64 wonton wrappers (usually 1 pkg)
1/4 cup vegetable oil
1 cup chicken stock
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 teaspoon fresh ginger, minced

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.

Juice Baby
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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
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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
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The filling was a bit bland. I added some extra ginger and garlic to give it more flavor.


Reynaldo Alegria
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These pot stickers were a bit too oily for my taste.


Apil Paudel
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I love that this recipe uses wonton wrappers instead of traditional dumpling wrappers. It makes the pot stickers much easier to fold.


Irin Parvin
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The instructions were clear and easy to follow. The pot stickers turned out delicious.


nufa nufa38
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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
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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
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The filling was a bit bland. I added some extra ginger and garlic to give it more flavor.


epic channell
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These pot stickers were a bit too oily for my taste.


Phillip Booher
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I love that this recipe uses wonton wrappers instead of traditional dumpling wrappers. It makes the pot stickers much easier to fold.


Naureen Asher
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The instructions were clear and easy to follow. The pot stickers turned out delicious.


Majedul Islam
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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
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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.


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