Pot Stickers

Total Time:
2 hr 40 min
2 hr
40 min

100 to 120 pot stickers

  • Filling:
  • 1/4 cup garlic cloves
  • 1 -inch piece fresh ginger, peeled
  • 2 tablespoons peanut oil
  • 1/4 cup dried fruits (apricots, cherries or raisins)
  • 1/2 bunch cilantro leaves, minced
  • 1/2 bunch green onions, minced
  • Salt and pepper
  • Pinch sugar
  • 1/4 cup oyster sauce
  • 1 tablespoon chile paste
  • 1 tablespoon sesame oil
  • 2 pounds pork butt, cubed
  • Round wonton wrappers
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • Peanut oil, for frying
  • Dipping sauce, recipe follows
  • Dipping Sauce:
  • 1/2 cup rice wine vinegar
  • 1 cup sesame oil
  • 2 tablespoons minced scallions or green onions
  • Large pinch sugar
  • In a blender, combine garlic and ginger. Turn on machine and slowly pour the peanut oil and process to a puree. Transfer to a bowl and add the remaining ingredients. Stir together and marinate for 1 hour. Pass mixture through medium dye in the meat grinder. Transfer to an electric standing mixer and using the paddle, on slow speed, mix until emulsified.

  • Make the pot stickers. Separate the wonton wrappers and brush edges with eggwash. Place a generous spoonful of the filling and seal the edges, making small folds in the rounded side, starting from the center, and folding down to each end to create a half moon shape. Continue until you have used up the filling. Refrigerate until ready to cook.

  • Cook pot stickers in small batches in boiling, salted water. Drain. Heat a non-stick saute pan with peanut oil and sear until golden on the bottom. Remove and serve with dipping sauce.

Dipping Sauce:
  • Combine all ingredients and whisk together. Serve as dipping sauce for pot stickers.

  • Yield: approximately 1 1/2 cups

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    This recipe is featured in:

    Dinner and a Movie