Pot stickers are fun to make at home. I had a friend in college (a foodie before her time) who carried a wok in her car trunk. One day, she came over and we made bunches of eggrolls and almost hurt ourselves with the hot mustard we mixed from scratch.
6 ounces ground pork
Dipping Sauce: I use a bit of sesame oil, and probably equal parts of rice wine vinegar and light soy sauce for the pot sticker dipping sauce.
In a medium stock pot, boil 2 quarts of water.
This recipe came from Guy F. on the Food Network, was modified by Darbar, and then modified by me.
Pot stickers are a similar concept. When I made these, I doubled the recipe below (so that I could freeze a batch) and it made 51 pot stickers. So even if you don't double this recipe, I think you will need more than 12 wrappers.
6 ounces ground pork
1/4 cup diced white onion
2 tablespoons minced ginger
1 tablespoon minced garlic
4 tablespoons diced green onion
1 teaspoon light soy sauce
1/2 teaspoon sesame oil
Pinch salt and pepper
12 (get a package) wonton or pot sticker wrappers
1 egg, beaten
1 teaspoon oil
2 tablespoons minced ginger
1 tablespoon minced garlic
4 tablespoons diced green onion
1 teaspoon light soy sauce
1/2 teaspoon sesame oil
Pinch salt and pepper
12 (get a package) wonton or pot sticker wrappers
1 egg, beaten
1 teaspoon oil
Dipping Sauce: I use a bit of sesame oil, and probably equal parts of rice wine vinegar and light soy sauce for the pot sticker dipping sauce.
In a medium bowl, add the pork, onions, ginger, garlic, green onions, soy sauce, sesame oil, salt and pepper. Mix together until thoroughly combined.
In a medium stock pot, boil 2 quarts of water.
Place 1 tablespoon of the mixture in the middle of a wrapper. Brush the edges of the wrapper with the egg and fold in half. Repeat with the remaining wrappers.
Place wrappers in boiling water for 1 minute, remove, and cool individually on cooling rack.
When ready, heat a saute pan with 1 teaspoon oil, and saute on medium-high heat until the skin of the wrapper is browned.
This recipe came from Guy F. on the Food Network, was modified by Darbar, and then modified by me.
