Pot Stickers Traditional recipe
All Recipes Appetizers and Snacks Meat and Poultry Pork
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
Nutrition Info
- 166.1 caloriescarbohydrate: 17.3 gcholesterol: 12.1 mgfat: 8.2 gfiber: 1.3 gprotein: 5.7 gsaturatedFat: 1.7 gservingSize: -sodium: 378.3 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Pot Stickers Traditional
Directions
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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. Fold the wrappers, and seal the edges 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. 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.
In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.