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Pot Stickers

125

Wontons that have been browned and steamed or simmered are called pot stickers. Serve them as an appetizer or a main course.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2006

Ingredients

  • 24 rectangular (3 1/2-by-3-inch) or square wonton wrappers
  • 1 recipe Wonton Filling
  • 2 tablespoons vegetable oil
  • 2 scallions, finely chopped (optional)
  • 1/3 cup reduced-sodium soy sauce, for serving

Directions

  1. Make wontons (through step 2).Transfer to an oiled plate, and cover with a damp towel to keep moist.

  2. In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat. Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side. Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes. Repeat with remaining tablespoon oil and wontons. Sprinkle pot stickers with scallions, if using, and serve with soy sauce.

Reviews Add a comment

  • SierraMadre
    31 DEC, 2010
    Made this for a party and it was a big hit! Especially the sauce. My kids love it!
    Reply
  • SierraMadre
    31 DEC, 2010
    Made this for a party and it was a big hit! Especially the sauce. My kids love it!
    Reply
  • telkins
    8 JUN, 2009
    Also tastes great steamed - about 4-5 minutes in a bamboo steamer. No changes needed to the recipe! For dipping, add some green onion to the soy sauce.
    Reply
  • JFOWLERINCOLUMBUS
    28 OCT, 2008
    Followed recipe exactly first time, results were okay...Retried the very next day and these are my suggestions... i bought a little over a pound of pork and split the meat in half, add a few more scallions-they add flavor, the ginger can be overpowering if not chopped finely enough, I added 1/2 teaspoon of onion power
    Reply
  • JFOWLERINCOLUMBUS
    28 OCT, 2008
    Followed recipe exactly first time, results were okay...Retried the very next day and these are my suggestions... i bought a little over a pound of pork and split the meat in half, add a few more scallions-they add flavor, the ginger can be overpowering if not chopped finely enough, I added 1/2 teaspoon of onion power
    Reply
  • JFOWLERINCOLUMBUS
    28 OCT, 2008
    Followed recipe exactly first time, results were okay...Retried the very next day and these are my suggestions... i bought a little over a pound of pork and split the meat in half, add a few more scallions-they add flavor, the ginger can be overpowering if not chopped finely enough, I added 1/2 teaspoon of onion power
    Reply
  • JFOWLERINCOLUMBUS
    28 OCT, 2008
    Followed recipe exactly first time, results were okay...Retried the very next day and these are my suggestions... i bought a little over a pound of pork and split the meat in half, add a few more scallions-they add flavor, the ginger can be overpowering if not chopped finely enough, I added 1/2 teaspoon of onion power
    Reply
  • JFOWLERINCOLUMBUS
    28 OCT, 2008
    Followed recipe exactly first time, results were okay...Retried the very next day and these are my suggestions... i bought a little over a pound of pork and split the meat in half, add a few more scallions-they add flavor, the ginger can be overpowering if not chopped finely enough, I added 1/2 teaspoon of onion power
    Reply
  • JFOWLERINCOLUMBUS
    28 OCT, 2008
    Followed recipe exactly first time, results were okay...Retried the very next day and these are my suggestions... i bought a little over a pound of pork and split the meat in half, add a few more scallions-they add flavor, the ginger can be overpowering if not chopped finely enough, I added 1/2 teaspoon of onion power
    Reply
  • JFOWLERINCOLUMBUS
    28 OCT, 2008
    Followed recipe exactly first time, results were okay...Retried the very next day and these are my suggestions... i bought a little over a pound of pork and split the meat in half, add a few more scallions-they add flavor, the ginger can be overpowering if not chopped finely enough, I added 1/2 teaspoon of onion power
    Reply