Wontons that have been browned and steamed or simmered are called pot stickers. Serve them as an appetizer or a main course.
- 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
Make wontons (through step 2).Transfer to an oiled plate, and cover with a damp towel to keep moist.
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.