Fast Pot-Stickers
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound ground pork or other meat
- 1cup minced cabbage
- 2tablespoons minced ginger
- 1tablespoons minced garlic
- 6scallions, the white and green parts separated, both minced
- ½cup plus 2 tablespoons good soy sauce
- 48dumpling wrappers
- 1egg, lightly beaten in a bowl
- 4tablespoons peanut oil or vegetable oil, more or less
- ¼cup rice vinegar or white vinegar
Nutritional analysis per serving (4 servings)
1517 calories; 39 grams fat; 10 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 9 grams polyunsaturated fat; 228 grams carbohydrates; 8 grams dietary fiber; 1 gram sugars; 57 grams protein; 4458 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine meat, cabbage, ginger, garlic, scallion whites and 2 tablespoons soy sauce in a bowl with ¼ cup water. Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half of its circumference. Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together. (Do not overfill.) Place dumplings on a plate; if you want to wait a few hours before cooking, cover plate with plastic wrap and refrigerate. Or freeze, for up to two weeks.
- Step 2
To cook, put about 2 tablespoons oil in a large nonstick skillet and turn heat to medium-high. A minute later, add dumplings, one at a time; they can touch one another, but should still sit flat in one layer. Cook about 2 minutes, or until bottoms are lightly browned and most of the oil has been absorbed. Add ¼ cup water per dozen dumplings to pan, and cover. Lower heat to medium, and let simmer about 3 minutes.
- Step 3
To make the dipping sauce, combine remaining soy sauce, green parts of scallions and vinegar.
- Step 4
Uncover dumplings, return heat to medium-high and cook another minute or two, until bottoms are dark brown and crisp and water evaporates. (Use more oil if necessary.) Serve hot, with sauce.
Private Notes
Comments
For a nice variation I use finely chopped raw shrimp (or you can lightly pulse it in a blender) rather than ground meats.
To lower the sodium blast inherent in soy sauce, you can also try blending 3/4 cup orange, apricot or peach marmalade with 1/4 cup fresh-squeezed citrus juice and 1 tablespoon of horseradish (more if you like extra heat) to make a delightful dipping sauce.
I always add sesame oil to the pork mixture, proportional to the amount of meat, maybe upwards of 2 tsp to a pound of meat (depends on how much you like sesame oil), plus some soy sauce. Note - dabbing some water around the edge of the wrapper with a brush works just as well as egg to seal them and is a bit less messy.
I think covering the plate with plastic wrap BEFORE putting the pot stickers on it is a good idea. I've had some stick to the plate, especially if you don't cook them right away.
Instead of placing dumplings on a plate before cooking, we place them directly into the (cold) pan on top of about a tablespoon of oil. When all the dumplings are in the pan (or pans, if we're cooking for a crowd), we place them on the stove at the same time. This lets us serve the dumplings hot and reduces the chances of the wonton skin tearing!
When do you use the rice vinegar?
Recipe calls for dumpling wrappers … are these the same as wonton wrappers?
@Janet Yes