14
Submitted by Sandi From CA
"I finally got around to making these last night and, while my photos don't exactly reflect it, they were AWESOME! I made a very simple dipping sauce of about 2 parts Yamasa soy sauce to 1 part rice wine vinegar with some sesame seeds sprinkled on top. I froze the extra prepared, but uncooked pot stickers on a cookie sheet, each layer separated by waxed paper, then put them in a vacuum sealed Food Saver bag and back into the freezer. These got pretty consistent 5 star ratings on the FoodTV.com site."
photo by Sandi From CA 
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Yields:
-
35-40 potstickers
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ingredients
- 1⁄2 lb ground pork
- 1⁄4 cup finely chopped scallion
- 2 tablespoons finely chopped red bell peppers
- 1 egg, lightly beaten
- 2 teaspoons ketchup
- 1 teaspoon yellow mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon light brown sugar
- 1 1⁄2 teaspoons kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon cayenne pepper
- 35 -40 small wonton wrappers
- water, for sealing wontons
- 3 -4 tablespoons vegetable oil, for frying
- 1 1⁄3 cups chicken stock, divided
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directions
- Preheat oven to 200 degrees F.
- Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
- To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
- Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.
Questions & Replies
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Reviews
-
We made these as an appetizer for a Christmas party we attended recently. Everyone loved them! After assembling the potstickers, we boiled them & then fried for a few minutes to crisp them up. Served with a nice ginger-hoisin sauce.
Deepfreeze-27
-
While the recipe is good, I thought the cooking method needed a little fine tuning. That might just be variances from range top to range top. I did feel that the filling did not taste "Chinese" enough. It seemed to be missing something that would give it that "Chinese" food taste. I will play around with it and report my findings
ROV Chef
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I have been making these for years after I saw Alton's show and they are incredible! Easy to make and taste wonderful! I have also prepared the filling and stuffed the wontons, then flash froze them on cookie sheet, and bag them when frozen. Just take them out 30 minutes before planning to cook them, and they are great.
Bekah
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These are ABSOLUTELY fabulous! I have made them MANY, MANY times. They are really good and simple to make. It takes a little while to assemble them, but it is worth the little effort. I was just heading over to Foodnetwork to print this recipe, I should know it off by heart by now and thought I'd look and seee -- so glad you posted it! Definately give these a try. BTW, you can make the filling up and freeze it, then you just need to thaw it out and fill the wontons, I usually keep some in the freezer for a quick potsticker fix!
Cristin
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These were very good. A bit time consuming, but worth it. I used half turkey and half pork, and added 2 tsps. of low sodium soy sauce. Didn't add the brown sugar. Served with a dipping sauce of soy sauce with a bit of toasted sesame oil and chopped scallion greens. Cooked up one batch and froze the rest.
weekendchef007
see 9 more reviews
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RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California
- 107 Followers
- 467 Recipes
- 30 Tweaks
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