My husband has been asking me to make pot stickers for the last month and it wasn't until this past weekend that I was able to finally make them. These pot stickers are so tasty and well-worth the time and effort.
Please be sure to read the directions carefully before making these as there is risk of burning yourself with spattering hot oil if you are not prepared.
Yields approximately 20 to 30, depending on how much filling you use and the size of your wonton wrappers
- 1/2 lb ground pork
- 3 green onions, finely minced
- 1 large garlic clove, minced
- 1 tbsp soy sauce
- 1/2 tbsp sesame oil
- 1 tsp fresh ginger root, finely minced
- 1 tsp brown sugar
- 1 tsp rice vinegar
- 1 tsp sriracha sauce
- 1/8 tsp black pepper
- 1/4 c vegetable oil, for frying
- 1/4 c chicken broth, divided
- Wonton wrappers
Preheat oven to 200 degrees.
In a medium bowl, combine the pork. green onion, garlic, soy sauce, sesame oil, ginger, brown sugar, rice vinegar, sriracha sauce and pepper.
Assemble the pot stickers. Place approximately 1 teaspoon of the pork mixture in the center of a wonton wrapper. Moisten the edges of the wonton wrapper with water. Fold the wonton in half, pushing out the excess air and pressing the edges to seal with your fingers. If all of the air is not pushed out before they are sealed, they will balloon up in the frying pan. If this happens, simply make puncture it with a toothpick so the air can escape. Fold and pinch the edges of the wonton, if desired (this is just for aesthetic purposes and is not necessary). Cover the assembled pot sticker with a damp cloth, to keep from drying out. Repeat with the remaining pot stickers. At this point, you may freeze any pot stickers that you will not use for another time. Allow them to thaw in the refrigerator prior to cooking.
Heat a large skillet over medium heat. When the skillet is hot, add the vegetable oil. Add 10 pot stickers to the hot oil and cook on one side until golden brown, about 2 minutes.
Have your lid ready. Carefully pour in 1/4 c of the chicken broth into the skillet and cover the skillet immediately with the lid, being careful as there may be some spattering. Turn the heat down to low and cook for 8 to 10 minutes. Take off the lid and turn the heat up to medium. Continue to fry the pot stickers, to desired crispiness. The trick here is to steam the filling with the chicken broth and when the liquid evaporates and the oil remains, fry the pot stickers to desired crispiness.
Remove the pot stickers from the skillet and place them in the oven to keep warm. Repeat with the remaining pot stickers. If needed, add more vegetable oil when repeating with the remaining pot stickers.
Garnish with green onion and serve with dipping sauce.