Pot Stickers Traditional Recipe

Ingredients
<br>- ½ pound ground pork
<br>- ½ medium head cabbage, finely chopped
<br>- 1  green onion, finely chopped
<br>- 2 slices fresh ginger root, finely chopped
<br>- 2  water chestnuts, drained and finely chopped
<br>- 1 teaspoon salt
<br>- ½ teaspoon white sugar
<br>- 1 teaspoon sesame oil
<br>- 1 (14 ounce) package wonton wrappers
<br>- 5 tablespoons vegetable oil
<br>- ¾ cup water
<br>- 1 tablespoon chili oil
<br>- 1 tablespoon soy sauce
<br>- 1 teaspoon rice vinegar
<br><p></p>Directions
<br>step 1: Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
<br>step 2: In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
<br>step 3: Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
<br>step 4: In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
<br>step 5: In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.
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Ingredients
- ½ pound ground pork
- ½ medium head cabbage, finely chopped
- 1 green onion, finely chopped
- 2 slices fresh ginger root, finely chopped
- 2 water chestnuts, drained and finely chopped
- 1 teaspoon salt
- ½ teaspoon white sugar
- 1 teaspoon sesame oil
- 1 (14 ounce) package wonton wrappers
- 5 tablespoons vegetable oil
- ¾ cup water
- 1 tablespoon chili oil
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar

Directions
step 1: Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
step 2: In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
step 3: Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
step 4: In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
step 5: In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.

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