Pork Pot Stickers with Rice Wine
For a different flavor, try steaming the pot sticker dumplings in chicken broth instead of water.
Serves: 15Hands-on: 30 minutesTotal: 50 minutesDifficulty: Easy
- 1½ cups ground pork
- 3 tsp. rice wine
- 3 tsp. soy sauce
- 1½ tsp. sesame oil
- 1½ Tbsp. chopped onion
- 1 package store-bought round wonton wrappers
- ¼ cup vegetable oil, divided
- ½ cup water
- In a large bowl, combine the pork, rice wine, soy sauce, sesame oil, and onion.
- Place 1 teaspoon of filling in the middle of a round of Pot Sticker Dumpling Dough or wonton wrapper. Wet the edges of the dough, fold over the filling, and seal, crimping the edges. Continue with the remainder of the dough or wonton wrappers. Cover the completed pot stickers with a damp towel to prevent drying.
- Add 2 tablespoons of vegetable oil to a preheated wok or skillet. When the oil is hot, add a few of the pot stickers, smooth side down. Do not stir-fry, but let cook for about 1 minute.
- Add ½ cup of water. Do not turn the pot stickers over. Cook, covered, until most of the liquid is absorbed. Uncover, and cook until the liquid has evaporated. Loosen the pot stickers with a spatula and transfer them to a serving platter. Repeat with the remaining pot stickers.