Pot Stickers are one appetizer I love to order when we eat out. I don’t know if it is the wonton, 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. What I do is make them up, cook them in boiling water and store them in the freezer. The picture below is after they were boiled and before freezing. The picture above is after they were frozen, thawed and I finished cooking them. I love freezing them for an easy meal another day with most of the work already done. So if you want to impress your family or guests, give Pot Stickers a try.
1# ground pork
3/4 cup chopped green onion
1 Tbls grated ginger root
48 wonton skins, about 3-1/4″ square
3 Tbls vegetable oil
2 Tbls sugar
2 Tbls water
2 Tbls soy sauce
2 Tbls rice vinegar
1/4 tsp crushed red pepper flakes
1/2 tsp sesame oil
Line a cookie sheet with parchment paper. In a small bowl mix pork, onions and ginger root. 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 them from drying out. Repeat until all the filling or wonton skins are gone.
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. Repeat until they are all cooked.
If you wish to freeze them, once they drain thoroughly, place them back on the cookie sheet with clean parchment paper, cover with another sheet of parchment 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.
Meanwhile, in a small saucepan, mix the sauce ingredients. Cook on medium heat until sugar is dissolved and sauce is hot. Turn to low and keep warm.
In a large non stick frying pan, heat 3 Tbls of oil over medium heat. Add what ever amount of pot stickers will fit without touching. Cook 2-3 minutes or until crisp and golden on one side. Turn them over and repeat. Add and cook the rest of the pot stickers the same way. Serve warm with the sauce.
If frozen: Thaw first and cook as above.