Pork Pot Stickers
Lucinda Scala Quinn shares a savory recipe for pork-and-chive pot stickers from Everyday Food.
Pork-and-Chive Pot Stickers
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Pork Pot Stickers
Lucinda Scala Quinn shares a savory recipe for pork-and-chive pot stickers from...
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Martha Stewart Living, February 2010
- Prep Time 20 minutes
- Total Time 30 minutes
- Yield Serves 4
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Ingredients
- 1/4 pound ground pork
- 1 tablespoon minced chives
- 1 1/2 teaspoons soy sauce
- 1 1/2 teaspoons dry sherry
- 1 teaspoon minced peeled fresh ginger
- 1/2 teaspoon sesame oil
- 1/2 teaspoon cornstarch
- 20 wonton wrappers (from a 12-ounce package)
- 1 tablespoon vegetable oil
- Soy-Ginger Dipping Sauce
Directions
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In a bowl, combine pork, chives, soy sauce, sherry, ginger, sesame oil, cornstarch, and 1 tablespoon water.
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Place a heaping teaspoon of pork mixture in center of a wonton wrapper. Lightly wet edge of wrapper, fold over, and press to seal. Repeat to form remaining dumplings (makes 20).
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In two batches, cook dumplings in a large pot of boiling water until cooked through, 4 minutes; transfer to a plate with a slotted spoon. In a large nonstick pan, heat vegetable oil over medium-high. In two batches, cook until browned, about 1 1/2 minutes per side. Serve with dipping sauce.
Cook's Note
Freeze raw dumplings on a baking sheet, then store in bags, up to 3 months. Cook from frozen.
With a package of wonton wrappers in one hand and pot sticker wrappers in the other, the troll lobe of my brain seized momentary all-systems control and into my cart the wonton wrappers went. Didn't notice until the error until getting ready to fill them. After squelching troll lobe's momentary impulse to see how well the filling would go down the disposal (for science!) I opted for steaming - a parchment square lining a regular veggie steamer for 15 mins was perfect. Yum!
I am addicted to these. I make them at least every month! Just pressing them closed is not good enough though, I had to learn how to close them restaurant style, and now they're perfect.
I liked these a lot - results here: http://marthaandme.wordpress.com/2009/10/19/martha-mondays-potstickers-a...
I liked these a lot - results here: http://marthaandme.wordpress.com/2009/10/19/martha-mondays-potstickers-a...
I made a large batch of these for a party, I boiled them one day and then fried them just before the party. I kept them separated with wax paper and sprayed the paper with non stick spray. A few of them did fall apart, but most of them were just fine. as long as you close them firmly when making them, they should stick. Very yummy!
Having made many batches of both failed and successful pot-stickers, my advice is this: fry, THEN boil. The boiling-first method can cause them to fall apart, or stick together. Brown them in a non-stick pan with a tablespoon or two of oil, then add 1/3 cup of water or so to the pan (it will splatter, watch out), cover and steam until cooked through. Good luck!
Having made many batches of both failed and successful pot-stickers, my advice is this: fry, THEN boil. The boiling-first method can cause them to fall apart, or stick together. Brown them in a non-stick pan with a tablespoon or two of oil, then add 1/3 cup of water or so to the pan (it will splatter, watch out), cover and steam until cooked through. Good luck!
This recipe is deceptively simple. What?
if you were unhappy with this recipe, jump over to the Pork Pot Stickers. They are a staple in ou home and we fight over the batch!
I made these, however they never 'unstuck' from the pan - what's the trick?
It should stick with water but if it doesn't, use a beaten egg.
I made these and they were awesome! The only problem was, the wrappers didn't stick together so it turned into a pile of porky mush by the end. But it was still delicious.
I'm definitely going to make it again. If anyone has any suggestions on how to make the wrappers stick together, I'm open.
The pork is raw, it cooks when you boil the pot stickers
Do you use cooked ground pork or raw meat?