Won Ton Wrappers as wrappers for pot stickers?

Question

I bought some "Leasa" brand won ton wrappers - only to get home and discover there's no cooking instructions! I'm filling them with a seared seafood and vegetable mix. I don't want to deep fry them. Should I steam them and then saute them or just saute them? I'm trying to get them like pot stickers. Thanks!

Answer 1

If you sautee them first to crisp the outsides little, you can add a cup of water to the the pan, cover it, and steam them too. If you are unsure about the best approach, go to epicurious.com and search for pot sticker recipes.

Answer 2

I've never personally made these, but I found this recipe a while back. If you try it, let me know how it comes out. It looks delicious!
(This involves sauteeing and then steaming)

MAKES 40 to 48 DUMPLINGS

These are delicious as an appetizer, main dish, or part of a buffet. The term Pot Sticker comes from the fact that the dumplings are first browned on one side, then steamed by the addition of broth, then browned a little more when the liquid evaporates. You must be very careful or they will literally stick to the pot. The number of dumplings it yields will vary with the size and shape of the wonton wrappers. If possible, get round wrappers, but the square, which is all I can get, work as well.

INGREDIENTS

* 1/2 pound Napa cabbage
* 1 pound ground pork (lean, but some fat is good)
* 1 teaspoon grated fresh ginger
* 2 cloves garlic, minced
* 1 tablespoon rice wine or dry sherry
* 2 teaspoons soy sauce
* 1 tablespoon sesame oil
* Salt and pepper to taste
* 40 to 50 wonton wrappers, preferably 3-inch round
* Small bowl of water for moistening edges of wrappers
* 2 tablespoons peanut or other cooking oil
* 1 cup chicken broth, fresh or low-salt canned
* Soy-Ginger Dipping Sauce, recipe doubled

Wash the cabbage. Chop very finely. Place in a kitchen towel and squeeze firmly to get out as much of the moisture as possible. Place in a large bowl. Add the pork, ginger, garlic, rice wine or dry sherry, soy sauce and sesame oil. Season with salt and pepper, being careful not to overdo the salt since the soy sauce is salty. Mix together until thoroughly blended. If desired, take a little piece of the mixture and cook in the microwave or a small skillet until no longer pink; taste for seasoning and adjust as needed.

To fill the dumplings, place a wonton wrapper on your work surface. (Read the directions on the package for working with the wrappers. Most will tell you to keep the remaining wrappers covered with a damp towel. Some will suggest the work surface be lightly floured.) Place 2 teaspoons of the filling in the center, being careful not to allow the filling to touch the edges or they might not seal. Using your finger or a small brush, moisten the edges of the wrapper with a little of the water. Fold the wrapper in half across the filling and pinch together at the center of the edge. Starting at one open end, make pleats to gather the dough around the filling. Pinch along the top of the dumpling to seal the pleated edges tightly together. Set the dumpling, sealed side up, flattening the bottom slightly, on a lightly floured cookie sheet. Keep covered with a dry towel. Repeat with the remaining wrappers. (If your wrappers are square, use the same method, folding the wrapper into a triangle, and then pleating the ends. The shape will be different, but it works the same. Since square wrappers are usually a little larger, you might need to use 1 tablespoon of filling per dumpling.)

Heat a large skillet over high heat. Add the oil to the pan, making sure there is just enough to cover the bottom. Add the dumplings, sealed side up, as close as possible without touching the sides together, and cook until the bottoms are brown, about 2 minutes. Do not turn the dumplings. Add the chicken broth carefully, as it will splatter. Cover immediately. Steam until the dumplings are firm and fully cooked, about 10 minutes, or until the liquid has evaporated. (Check the dumplings in 5 minutes. Depending on how quickly the liquid evaporates, you might have to add a little more broth or water for the dumplings to fully cook.) Remove the lid and cook for about 1 more minute so they brown a little more. Carefully lift them out of the pan with a spatula. Serve immediately with dipping sauce.

Notes: The dumplings may be filled and frozen. Place on a lightly floured cookie sheet and freeze, then place the frozen dumplings in a freezer bag. Thaw them before cooking.

Answer 3

I am chinese and usually how to make pot stickers is you put some meat and vegetable mix (what you used is also fine) and seal it with egg white. If you would like to keep it longer, put some excess corn starch and freeze it if you have extra. If you are cooking some. Boil some water and put them in one by one. After about 6 - 10 minutes, they should float up. If the won ton wrappers seem to be peeling off, take them out IMMEDIATELY. Hope this helps.

Answer 4

If the insides are sufficiently cooked, all you need to do is Saute' until golden brown. You can make them smaller if your seafood is still raw. make sure they heat up appropriately to at least 140 degrees.

Answer 5

Boil them for a minute and then saute in olive oil or butter.

Answer 6

You most likely will have to boil them.

Answer 7

i have a pampered chef cook book that says bake them