129
Submitted by Bergy
"These pot stickers are 100% better than any you can buy and well worth the extra effort. I like to make them and then freeze them so all you have to do is the final steps just before you serve them. I make them every Christmas to have as a quick appetizer. One review commented that she had trouble with them sticking together when she defrosted them - I have not had this happen however to be sure it doesn't happen to you defrost them separated. I have also fried them directly from the freezer. They only take a few seconds more to cook."
photo by Ashley Cuoco 
- Ready In:
- 1hr
- Ingredients:
- 16
- Yields:
-
64 Potstickers
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ingredients
- 2 cups cabbage, finely chopped
- 1 teaspoon salt
- 1⁄2 lb shrimp, peeled, deveined and finely chopped
- 1 lb lean pork, ground
- 2 tablespoons light soy sauce
- 2 tablespoons rice wine, sherry or 2 tablespoons white wine
- 1 tablespoon green onion, chopped
- 1 tablespoon sesame oil
- 2 teaspoons fresh ginger, chopped
- 2 garlic cloves, minced
- 64 wonton wrappers (usually 1 pkg)
- 1⁄4 cup vegetable oil
- 1 cup chicken stock
-
DIPPING SAUCE
- 2 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, minced
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directions
- Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid.
- Squeeze out any liquid from the shrimp.
- Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance).
- On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and them place in a plastic bag. They will keep for a month. Defrost in fridge before continuing).
- In 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm.
- Repeat for the remaining 32 dumplings.
- Mix the dipping sauce and serve with warm or hot dumplings.
Questions & Replies
-
Does the shrimp act as a binder, in lieu of an egg? I made another potsticker recipe without an egg and was disappointed in the results, the meat was crumbly and slightly pasty. I wanted the filling to be a SLIGHTLY firm meatball. Hope you see this question. Thanks for sharing the recipe.
jfort806
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Reviews
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They were, as you say Bergy, a bit time consumming,but agian as you said, worth it!!I did freeze them, undone, and took about 2 dozen out to try out with friends, we all loved them, they were delicious, we did the dipping a little different, we used sour cream/chives and ground ginger,(was what we had around) it worked fine, but added some calouries of course. Thanks Bergy another great one!!
Derf2440
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Awesome! Lots of work, but worth it. I don't think I'd use the shrimp next time, don't really notice them and their mashed up anyway, so why bother? I had several people ask for the recipe. I froze them for about three weeks before making them for my party. Everyone loved them.
liza79
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These are addictive! It was all I could do to keep Hubby and #1 son from eating all of these before guests arrived for a party. I cut the wonton wrappers in quarters so the recipe made a bunch of little bite size stickers. The only other thing I did was leave out the shrimp. Delicious!
CCinSC
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AMAZING! I used beef instead of pork because we dont generally like to use prok and it still came out great. make sure you use a SMALL ammount of filling in each wrapper if you want 64 because if you fill them genrously like i did you will only end up with around 25.
markthegastonome
-
Great recipe! Thanks. One reviewer gave a low rating stating that they "made exactly" EXCEPT left out the shrimp and that it seemed something was missing. IDIOT!! Not fair to give a low rating if you don't make it like the chef meant it to be.
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Tweaks
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I made half a recipe to start with. Doubled the cabbage, used some seasoned rice vinegar instead of the wine. I left out the shrimp because I didn't have any on hand. However, I don't think I will use it next time since they turned out so well without. I also froze them before cooking. I have a bag full of them in my freezer for a later meal. I will be adding this to my OAMC plan. I used to buy them from Schwan's and they are very good but $12 for 24 of them is pretty pricey. It is definitely worth my time and effort to make 4 times that many for a lot less cost. Thanks for the recipe!
Watkinslady30
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I loved this! It's so awesome to be able to make my own potstickers at home now, and how easy! Sure there is a little prep work, but make a big batch and freeze them and all you got to do is pop 'em out of the freezer whenever you need them and follow the instructions, how easy is that??? I used 1 lb chicken instead of pork (We're Muslims so pork's a no-no) and it turned out great. I used rice vinegar instead of rice wine (also a no-no) and vegetable broth instead of chicken broth. These turned out great! I used the round won-ton wrappers, I think there were 60 wrappers and I still had some filling left over. When the ones I have run out, I will definitely make more, these are great for parties or unexpected company!!
SarahHannan
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I would give 10 stars if I could... this was awesome. I used... regular soy sauce.. white wine, Chives instead of onion, I heated regular oil and put some sesame seeds in it then drained and used that, powdered ginger, and the rest the same. I didn't have rice vinegar so we skipped it. My son is and daughter loved these too. I took the extra meat and made stir fry. Just chopped up some broccoli and celery and put over noodles. Well I had mine plain and it was awesome!!!!!!!!Now I need to get a better pan to make them in. ;O)We had to put my son on a gluten free diet so now we use this for our main dish over noodles or rice... without the pot stickers ofcourse... we just put it all together and fry it until the cabbage is soft. I love this stuff!!
Seasons
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This is the best recipe I have found. The insides taste absolutely awesome. Way better than restaurant. Note, I substitute pork for turkey.
mansona
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This recipe was great!!! i used lean ground turkey instead of the pork, chinese 5 spice, and chili paste! but they are great as is! thanks for the recipe!
passionforcookin
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RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
- 303 Followers
- 1523 Recipes
- 155 Tweaks
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
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