Pot Stickers are one appetizer I love to order when we eat out. I don’t know if it is the wonton wrapper, the filling or the sauce that I love the most. It really is just the combination of all three together. Although I eat them as an appetizer when I eat out, at home they are a meal. Pair these with a vegetable and you have a great meal! These are pretty easy to make but they are time consuming, probably why they cost so much in a restaurant.
Slice the green onions thin.
Line a baking sheet with parchment paper.
Grate the ginger.
In a small bowl add the ground pork,
green onion and ginger.
Mix well, I do this with my hands.
Open one end of the wonton wrappers and
place a damp towel on top as they dry out fast.
Keep them covered until you use them all up.
Lay one wonton wrapper on a sheet of waxed paper.
Place a rounded teaspoon of the ground
pork in the center. If you put too much
the wrapper will tear.
Using your finger and water, wet
all four edges of the wrapper.
Fold the wrapper over the pork to form a triangle.
Place the pot sticker on a baking sheet
lined with parchment paper.
Completely cover the pot stickers
with a large damp dish towel.
Continue making them one at a time and keep them
completely covered with the damp towel as soon
as you add each one to the baking sheet.
When they are all made up, boil about 3 quarts
of water. Once it boils carefully place a few
pot stickers in making sure they do not touch. I
was able to cook 6 at a time in my pan. Boil for
5 minutes, turning them over halfway through.
Remove the pot stickers carefully with a slotted
spoon and one at a time as they tear easily. Place
them on paper towel and then careful place them
on a baking sheet that is covered with waxed paper.
In a large skillet melt the butter.
Cook over medium heat until
golden brown on both sides.
In a small saucepan combine the sauce ingredients
and cook over medium high heat until the
sugar dissolves and the sauce is hot.
Place the pot stickers in a serving dish and
drizzle the sauce over the top then serve.
Pot Sticker Ingredients
- 1# ground pork
- 3/4 cup sliced green onion
- 1 Tbsp. grated ginger root, peeled
- 48 wonton skins, about a 3-1/4″ square
- 1 cup water, for sealing the wonton wrapper
- 3 Tbsp. butter
- 2 Tbsp. sugar
- 2 Tbsp. water
- 2 Tbsp. soy sauce
- 2 Tbsp. rice vinegar
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp sesame oil
- Line a baking sheet with parchment paper.
- In a small bowl mix pork, onions and grated ginger.
- Keep a damp towel over wonton skins to keep them moist.
- Place a wonton skin on a flat surface and place 1 heaping tsp. of the pork mixture in the center.
- Moisten the edges of the wonton skin with water.
- Fold the wonton skin over the filling to form a triangle, pressing the edges to seal the wonton skin.
- Place it on the parchment paper and cover with a damp towel to keep it from drying out. Repeat until all the filling or wonton skins are filled.
- In a large pot, boil 3 quarts of water. Add as many pot stickers as you can as long as they don’t touch and stick together. Boil for about 5 minutes or until the edges of the wonton skins are clear. Flip them over halfway through.
- Using a slotted spoon, carefully remove them from the water and place them on paper towels to drain thoroughly. Place them on a baking sheet lined with waxed paper. Repeat until they are all cooked.
- In a small saucepan mix the sauce ingredients together. Cook on medium heat until sugar is dissolved and the sauce is hot. Turn to low and keep warm.
- In a large non stick frying pan, heat 3 Tbsp. of butter over medium heat.
- Add what ever amount of pot stickers that will fit in the pan without touching. Cook 2-3 minutes or until crisp and golden on one side. Turn them over and repeat.
- Repeat with the rest of the pot stickers. Serve warm with the sauce drizzled over the top..
If you wish to freeze them, once they drain on the paper towel, place them back on a baking sheet covered with waxed paper and without touching each other. Cover them with clean waxed paper and freeze. Once frozen, transfer to a freezer bag. Now you will be able to remove only the amount you want without having them sticking together. Thaw first before cooking and cook as stated above.