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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Potstickers 27g Recipe makes 64 Potstickers) |
||
| Calories 49 | ||
| Calories from Fat 15 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.7g | 2% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 11mg | 3% | |
| Sodium 162mg | 6% | |
| Potassium 53mg | 1% | |
| Total Carbohydrate 5.0g | 1% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.2g | ||
| Protein 3.3g | 6% | |
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By: Bergy
Oct 27, 2001
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.
64 Potstickers
Ingredients
- 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 white wine
- 1 tablespoon green onion, chopped
- 1 tablespoon sesame oil
- 2 teaspoons fresh ginger, chopped
- 2 garlic cloves, minced
- 64 wonton wrappers (usually 1 pkg)
- 1/4 cup vegetable oil
- 1 cup chicken stock
DIPPING SAUCE
- 2 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, minced
Directions
1
Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid.2
Squeeze out any liquid from the shrimp.3
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
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
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
Repeat for the remaining 32 dumplings.7
Mix the dipping sauce and serve with warm or hot dumplings.
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Browse similar recipes by category
- Course > Appetizers
- Course > Lunch/Snacks
- Course > Side Dishes
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Pork
- Cuisine > Asian > Eastern > Chinese
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Freezer
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Holiday/Event > Non-Religious > New Years
- Occasion > Holiday/Event > Religious > Christmas
Featured Reviews for This Recipe
From: Chef #1273881
On May 21, 2009
Tried this tonight when I couldn't find my old, yummy recipe. Had to use turkey, because the store had no ground pork at 9pm... also added a pork sausage patty (minced) to help. Not bad, but it was a little dry because the turkey was lean. This is a quick recipe, I managed to be totally cleaned up too by the time they were done. I think the % of meat to veggies is too high; needs more cabbage. A tip- use a pot sticker press if you can find one. They won't be as full, but it's much faster.
From: dianegrapegrower
On May 19, 2009
Very time consuming - although the recipe makes a large quantity. And tasty enough to be worth the effort. These froze nicely, but did stick together quite a bit as they thawed - next time I'll cook from frozen. Diane
From: Circuit7 Z
On Mar 1, 2003
What an excellent chance to get some quality time with the kids! Here's a suggestion: make sure all the corners of the wrappers have been folded in against the body of the dumplings. Then boil 2 quarts of water in a large pot, and add about a dozen dumplings. When the water boils again, add 1 cup cold water. Then, when the water boils a third time, add another cup of cold water. When the water boils again the dumplings are done. They are wonderful steamed like this.
From: Derf
On Dec 18, 2001
They were, as you say Bergy, a bit time consumming,but agian as you said, worth it!! I did freeze them, undone, and took about 2 dozen out to try out with friends, we all loved them, they were delicious, we did the dipping a little different, we used sour cream/chives and ground ginger,(was what we had around) it worked fine, but added some calouries of course. Thanks Bergy another great one!!
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