I love potstickers. I like them fried, I like them steamed. I like them any way they can be served..but I especially like them homemade.
I first discovered potstickers in college at New Garden Restaurant, a little American Chinese place in Pullman, Washington that shared a parking lot with a sex shop. What’s not to love?
Since I recently learned how to make Wonton wrappers, I thought I’d give this a go. If you need an excuse to justify the effort of making wonton wrappers, then make some Italian Nachos, too–both recipes use the wrappers and ground pork, but result in very different tastes.
This recipe is modified from a version at allrecipes.com
1/2 lb ground pork
1/2 medium head cabbage, finely chopped
1 green onion, finely chopped
2 slices fresh ginger root, finely chopped
2 water chestnuts, drained and finely chopped…or just a can of sliced ones, chopped
1 tsp salt
1/2 tsp white sugar
1 tsp sesame seed oil
1 pkg of wonton wrappers–or–make your own!
5 Tbsps veg oil
3/4 cup water
2 Tbsp soy sauce
2 Tbsp rice wine vinegar
1/2 tsp sesame oil
1tsp minced scallion
- Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- 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.
- Place a tablespoon of the pork mixture into each of the wonton wrappers, straining out as much liquid as possible first.Fold the wrappers, push out as much air as possible and seal by wetting one side and then closing with a moistened fork.
- 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.
- In a SECOND large skilled, heat water then place the just-fried potstickers in. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil to boiling water. DO NOT ADD WATER TO HOT OIL–it is dangerous and you could get burned. Do it the other way around.
- When the bottoms begin to brown, remove pot stickers from heat.
- In a small serving bowl, mix together the sauce, adjusting for taste.