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Chinese Pot Stickers

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Ingredients

Adjust Servings:
2 cups cabbage finely chopped
1 teaspoon salt
1/2 lb shrimp peeled deveined and finely chopped
1 lb lean pork ground
2 tablespoons light soy sauce
2 tablespoons rice wine sherry or 2 tablespoons white wine
1 tablespoon green onion chopped
1 tablespoon sesame oil
2 teaspoons fresh ginger chopped
2 garlic cloves minced

Nutritional information

48.8
Calories
15g
Calories From Fat
1.7g
Total Fat
0.3 g
Saturated Fat
9.5mg
Cholesterol
174.5mg
Sodium
5.1g
Carbs
0.2g
Dietary Fiber
0.1g
Sugars
3g
Protein
1772g
Serving Size (g)
1
Serving Size

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Chinese Pot Stickers

Features:
    Cuisine:

    I switched out the pork and shrimp for chicken, and it was delicious! This recipe is amazing, and if you want them more crispy, skip the cooking with broth, and brown them on all sides. Love these potstickers!!

    • 80 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Chinese Pot Stickers, These pot stickers are 100% better than any you can buy and well worth the extra effort. I like to make them and then freeze them so all you have to do is the final steps just before you serve them. I make them every Christmas to have as a quick appetizer. One review commented that she had trouble with them sticking together when she defrosted them – I have not had this happen however to be sure it doesn’t happen to you defrost them separated. I have also fried them directly from the freezer. They only take a few seconds more to cook., I switched out the pork and shrimp for chicken, and it was delicious! This recipe is amazing, and if you want them more crispy, skip the cooking with broth, and brown them on all sides. Love these potstickers!!, Didn’t change a thing and these are DELICIOUS. Thanks so much for the recipe!


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    Steps

    1
    Done

    Sprinkle Salt Over the Shredded Cabbage and Let Stand For 5 Minutes, Then Squeeze Out Liquid.

    2
    Done

    Squeeze Out Any Liquid from the Shrimp.

    3
    Done

    Mix Cabbage, Shrimp, Pork, Soy, Wine, Onion, Oil, Ginger and Garlic (filling Can Be Mixed and Refrigerated For Up to 6 Hours in Advance).

    4
    Done

    on Each Wrapper (keep Them Covered With a Damp Cloth So They Do No Dry Out) Place About 2 Tsp of the Mix and Seal the Edges, Use a Bit of Water on the Edge, Try to Press Out All the Air and Ensure They Are Tightly Sealed (at This Point You Can Freeze Them Individually on a Cookie Sheet and Them Place in a Plastic Bag. They Will Keep For a Month. Defrost in Fridge Before Continuing).

    5
    Done

    in 2 Large Skillets Heat 1 Tbsp Oil, Fry 16 Dumplings For 1 Minute or Until Golden on One Side Add 1/4 Cup of Stock Into the Pan, Reduce Heat to Low, Cover and Cook, Without Turning For About 7 Minutes or Until the Dumpling Is Translucent and Most of the Liquid Has Evaporated Uncover and on Higher Heat Cook For Another 5-7 Minutes or Until the Bottoms Are Dark Brown, Drain Put on a Platter and Keep Warm.

    6
    Done

    Repeat For the Remaining 32 Dumplings.

    7
    Done

    Mix the Dipping Sauce and Serve With Warm or Hot Dumplings.

    Avatar Of Luke Johnson

    Luke Johnson

    Spice savant blending flavors and seasonings into perfectly balanced dishes.

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