Pan-Fried Pot Stickers

Serves: 6Hands-on: 1 hourTotal: 1 hourDifficulty: Medium

Serves: 6

Ingredients

  • 10 oz. ground pork
  • ½ cup finely chopped onion
  • ½ cup grated carrot
  • 1 cup chopped Asian cabbage
  • 2 tsp. grated fresh ginger
  • 1 Tbsp. oyster sauce
  • 1 Tbsp. soy sauce
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 3 dozen fresh round gyoza or pot sticker skins
  • 1 cup vegetable oil
  • 2 cups chicken broth

Directions

  • In a large bowl, combine the pork, onion, carrot, cabbage, ginger, oyster sauce, soy sauce, salt, and pepper. Mix well.
  • Work with one wonton skin at a time. Cover others to prevent drying out. Place 2 teaspoons of filling just below center. Fold over dough to form a crescent. Moisten edge with water, if necessary, and press to seal. Pot-sticker edges are traditionally “pleated.” To pleat, start in one corner and form “pleats” by pressing down with your index finger and pulling over a bit of dough toward the center. Make 3 pleats from one side and 3 from the other.
  • Add oil to wok or deep skillet. Heat over high heat, swirling pan. Reduce heat to medium and add pot stickers smooth side down, lining them up. Increase heat to high and cook until the bottoms brown. Add chicken broth so that about one half of each dumpling is in liquid. Reduce heat. When the broth simmers, cover and cook until the broth is almost absorbed. Uncover and cook until the bottoms are crisp. Remove from pan to an oiled baking sheet. Keep warm in a 200°F oven while cooking remaining dumplings.

Recipe Information

Serves: 6

Ingredients

  • 10 oz. ground pork
  • ½ cup finely chopped onion
  • ½ cup grated carrot
  • 1 cup chopped Asian cabbage
  • 2 tsp. grated fresh ginger
  • 1 Tbsp. oyster sauce
  • 1 Tbsp. soy sauce
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 3 dozen fresh round gyoza or pot sticker skins
  • 1 cup vegetable oil
  • 2 cups chicken broth

Directions

  • In a large bowl, combine the pork, onion, carrot, cabbage, ginger, oyster sauce, soy sauce, salt, and pepper. Mix well.
  • Work with one wonton skin at a time. Cover others to prevent drying out. Place 2 teaspoons of filling just below center. Fold over dough to form a crescent. Moisten edge with water, if necessary, and press to seal. Pot-sticker edges are traditionally “pleated.” To pleat, start in one corner and form “pleats” by pressing down with your index finger and pulling over a bit of dough toward the center. Make 3 pleats from one side and 3 from the other.
  • Add oil to wok or deep skillet. Heat over high heat, swirling pan. Reduce heat to medium and add pot stickers smooth side down, lining them up. Increase heat to high and cook until the bottoms brown. Add chicken broth so that about one half of each dumpling is in liquid. Reduce heat. When the broth simmers, cover and cook until the broth is almost absorbed. Uncover and cook until the bottoms are crisp. Remove from pan to an oiled baking sheet. Keep warm in a 200°F oven while cooking remaining dumplings.

Nutrition Information

Nutrition Information
Amount per serving
Calories420
Total Fat27g
Saturated Fat2.5g
Cholesterol35mg
Sodium1030mg
Total Carbohydrate31g
Dietary Fiber2g
Sugars1g
Protein14g