Asian Pot Stickers are great on their own as a meal, or can be added to soups! Easy to make with either vegetables, chicken or pork - they're satisfying and freeze well. Serve for an easy meal or at a holiday occasion buffet table
| This recipe was given to me years ago by a co-worker. She and I used to enjoy going out for lunch to Chinese or Asian restaurants. She also was a fantastic cook and shared many great recipes. When my daughter was in college, I used to make dozens to freeze to send up to her and her roommates for an easy meal. Made out of Wonton wrappers found in a grocery store, they can be steamed or pan seared, fried, eaten by themselves, or add to soups or Ramen Noodles.  |
Asian Potsticker Dumplings
Ingredients
- 1 package wonton wrappers
- 3/4 lb. ground pork
- Soy Sauce or Tamari, to taste
- salt and pepper, optional
- 2 cloves minced garlic
- a bit of minced scallion
- 1/2 to 3/4 small can water chestnuts, minced
- just enough corn starch to bind
- 1 -2 tbl. of water, for softness
Instructions
- Keep wonton wrappers sealed until ready to use
- mix all other ingredients
- have a small bowl of warm water ready for dipping your fingers
- have a plate or platter ready and a wet towel to keep the dumplings moist
- on each wrapper place approx. 3/4 tsp. of meat vegetable, pork or meat mixture
- fold to desired shape and seal with wet fingers
- place on plate and after 3-4 cover with wet towel until ready to cook to prevent wrapper from drying out
- steam until wrapper shrinks slightly around meat and looks wet
- remove from steamer and return to plate and wet towel
- put a think sim of oil in pan and sear or fry on medium high until golden
- dip in any sauce or hot mustard you like and enjoy
- (may be frozen at any stage but must be well sealed) I place in a FoodSaver bag dusted with flour to keep the dumplings from sticking together
- (may be refrigerated after steaming and before frying if kept under moist towel - great when having company)
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