If you know me well, it shouldn’t be any secret to you that I LOVE Asian food. Too bad that living in Arkansas severely limits the quantity of reasonably priced cuisine available to me, I find myself experimenting with Asian flavors, hoping to find the magic combination that will allow me to stay away from high fat, MSG-filled buffets forever!
My first experience with pot stickers was (I’m ashamed to say) in a Lean Cuisine Frozen meal, years ago. They were actually pretty awesome, so I knew that if I could find some freshly made, I would be in for a treat! I never did find those fresh pot stickers that I was looking for, so guess what? I made my own! I did a little searching around online and found several recipes, but none that really, really stood out to me. Most called for steaming in water, and then dipping into a “sauce” of soy sauce and rice vinegar. Sounds bland to me! So, I figured I would just wing it, and put it what I felt like putting in. The results were amazing.
(this recipe was originally posted on my food blog, which I am discontinuing.
To make my pot stickers, you’ll need:
1 package of wonton wrappers (you could use egg roll wrappers for larger stickers)
1/2lb of ground pork (or turkey, or beef, or shredded chicken.)
1 cup of shredded cabbage
1/4 cup of diced onion
1 tbsp sesame oil
1 tsp of ginger
1 tsp of garlic powder
1/2 tsp of ground black pepper
1/2 tsp of crushed red pepper
For the Sauce:
1 cup of water
1 tsp cornstarch
1/4 cup soy sauce
1/4 cup of oyster sauce
1/4 cup of sugar
1/4 cup of rice vinegar
1/2 tsp garlic powder
1/2 tsp ginger
Sautee chopped onion in sesame oil
When onions are browned, add in ground pork, and scramble.
When meat is no longer pink, add your shredded cabbage to the mixture, and season with ginger, black pepper, garlic, and red pepper flakes.
Cook until cabbage is limp, and then remove from heat.
It’s time to build your pot stickers! Open your won ton wrappers, and make sure you have a glass (or bowl) of water nearby.
Place a (small) spoonful of your filling onto the middle of a wrapper.
Dip a (clean, of course) finger into your water, and wet the edges of your won ton wrapper.
Fold the edges together, and pinch down.
Then fold the edge again, just for a little extra security.
Repeat, until you run out of wrappers, or run out of filling, or (like me) just get tired of making them! (A little hint, you can sautee some cooked rice into your extra filling for a nice side dish!)
Deep-fry your stickers in peanut oil. I somehow neglected to get a picture, but these fry QUICKLY. You just want them to get golden brown on both sides, which takes about 1-2 minutes if your oil is nice and hot. Be careful not to burn them!
In a large pan, mix together all of your sauce ingredients. Yes, all at once! That’s your water, cornstarch, soy sauce, oyster sauce, sugar, rice vinegar, garlic, and ginger. Bring to a boil first, and then reduce to a simmer. In ONE layer, place your fried pot stickers into the sauce to simmer for 5-10 minutes. Turn them over, and allow the other side to simmer for 5-10 minutes.
You’re done! You can serve these with rice and steamed broccoli, like I did, or you can have them with whatever you like! Experiment with the filling, have fun! I only used half of my package of wonton wrappers, so I plan on doing something with the rest of them REALLY soon. Im thinking dessert. Hmm….