how do i make pot stickers?

Question

pot stickers like the ones i buy at my favorite asian restraunt

Answer 1

Potstickers

Ingredients

(24 servings)

1 lb Ground pork
2 Green onions; chopped
1 tb Soy sauce
2 ts Dry sherry
1 ts Sesame oil
1/2 ts Fresh ginger; grated
Clove garlic; crushed
1 lg Egg
1 tb Cornstarch
1/4 ts Salt
1/4 ts Pepper
1 pk Wonton wrappers


Instructions

Mix all ingredients together, by hand, in large bowl.
Fill wonton wrappers with approximately 1 - 1 1/2 teaspoons filling and press firmly in wonton press. (Moisten edges for better adhering). Saute in vegetable oil (you might want to add 1 drop of sesame oil) on medium heat till bottoms are golden. Add enough chicken broth to barely cover wontons. Cover and simmer approximately 8-10 minutes. Serve immediately with some dipping sauce consisting of: 2 parts soy sauce, 1 part rice vinegar, a little grated ginger and some chopped green onion.

Answer 2

ok these are a little bit time consuming but they are SO WORTH IT! They are the real thing! ENJOY!!

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 white wine
1 tablespoon green onions, chopped
1 tablespoon sesame oil
2 teaspoons fresh ginger, chopped
2 cloves garlic, 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

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.

Answer 3

I would boil them for about 5-10 minutes, depending on the size of the pot stickers - closer to 10 if they are larger. And then drain them and brown them a little in some oil - I use mostly canola, not much of that, plus a touch of sesame oil for flavor.

Answer 4

My favorite recipe:

3/4 pound ground pork
1 cup minced cabbage
2 tablespoons minced ginger
1 tablespoon minced garlic
6 scallions, white part, minced (with green tops reserved and minced)
2 tablespoons soy sauce
48 won ton wrappers
1 egg, lightly beaten
4 tablespoons peanut oil or vegetable oil
Dipping sauce (recipe below)


Combine meat, cabbage, ginger, garlic, scallion whites and soy sauce in a bowl with 1/4 cup water.

Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half of its circumference. Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together. (Do not overfill.) Place filled wantons on a plate; if you want to wait a few hours before cooking, cover plate with plastic wrap and refrigerate.

To cook, put about 2 tablespoons oil in a large, nonstick skillet and turn heat to medium-high. A minute later, add wantons, 1 at a time; they can touch one another, but should still be in one layer. Cook about 2 minutes, or until bottoms are lightly browned. Add 1/4 cup water per dozen dumplings to pan, and cover. Lower heat to medium, and let simmer about 3 minutes.

Uncover dumplings, return heat to medium-high and cook another minute or 2, until bottoms are dark brown and crisp and water evaporates. (Use more oil if necessary.) Serve hot, with sauce.

Dipping sauce: Combine 1/4 cup soy sauce, green parts of scallion and 1/4 cup rice vinegar or white vinegar.

Answer 5

Is thees the one you ar looking for?

1 tbsp. minced onion
Fresh grated ginger
1 raw egg
1 1/2 tsp. soy sauce
Chinese fire oil
Sake
1/4 tsp. sesame oil
2 tbsp. cilantro
Wonton wrappers

Mix pork, onion, ginger, egg and cilantro. Fill and seal wonton skins with pork mixture. Suggestion: Seal with tines of fork dipped in water. Brown wontons in oil on each side over medium heat. When browned, add water to pan, just to cover wontons. Cover and steam 3 minutes. Mix dipping sauce of fire oil, soy, sake, sesame oil to taste. Wonton wrappers, sesame oil and fire oil are available in most supermarkets.

Answer 6

I know this doesn't answer your question, and I'm sorry, but I was at T.G.I Fridays last night and they have excellent pot stickers. You should go there. Yum.