Pork-and-Chive Pot Stickers

31 Ratings
  • 5 5
  • 4 11
  • 3 10
  • 2 4
  • 1 1

Toss the take-out menu and cook up this Chinese-American favorite on your skillet.

Everyday Food, October 2009

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
20 mins
total:
30 mins
Servings:
4
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Ingredients

Directions

  • 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).

  • In 2 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 Notes

Freeze raw dumplings on a baking sheet, then store in bags, up to 3 months. Cook from frozen.

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Reviews (16)

31 Ratings
  • 5 5
  • 4 11
  • 3 10
  • 2 4
  • 1 1
Martha Stewart Member
01/22/2015
Question~Anyone also allergic to Soy that used HP sauce from U.K. or another flavouring? Thank You! (=^_^=)
Martha Stewart Member
02/24/2014
I too used pot sticker wrappers. Followed to the letter and I'm proud to say I learned something new! I even crimped the fancy way! My only problem was that the wrappers toughened up after the boiling/sauteing method. We ended up eating the filling after a lot of chewing. Thinking about the dumplings/pot stickers @ our grocer hot bar......they only looked steamed, not sauteed. Same with our Chinese restaurant. Next time I will just steam instead. The filling was a little bland to me as well.
Martha Stewart Member
11/26/2012
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!
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Martha Stewart Member
07/10/2011
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.
Martha Stewart Member
10/28/2010
I liked these a lot - results here: http://marthaandme.wordpress.com/2009/10/19/martha-mondays-potstickers-and-luminarias/
Martha Stewart Member
10/28/2010
I liked these a lot - results here: http://marthaandme.wordpress.com/2009/10/19/martha-mondays-potstickers-and-luminarias/
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Martha Stewart Member
09/23/2010
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!
Martha Stewart Member
04/21/2010
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!
Martha Stewart Member
04/21/2010
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!
Martha Stewart Member
01/23/2010
This recipe is deceptively simple. What?
Martha Stewart Member
11/24/2009
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!
Martha Stewart Member
11/15/2009
I made these, however they never 'unstuck' from the pan - what's the trick?
Martha Stewart Member
10/20/2009
It should stick with water but if it doesn't, use a beaten egg.
Martha Stewart Member
10/12/2009
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.
Martha Stewart Member
10/07/2009
The pork is raw, it cooks when you boil the pot stickers
Martha Stewart Member
10/07/2009
Do you use cooked ground pork or raw meat?
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