Chinese Pot Stickers

25 Dec

I love pot stickers! They are so yummy when pan fried to a golden crisp, but still moist inside. This recipe is similar to Gyoza King’s prawn, pork and chive gyozas. I like the home-ey taste of the homemade skins, nice to work with, very fresh, moist and thick, but it was a lot of work compared to store bought. These freeze well — freeze in single layer tray, then transfer to a freezer bag when frozen. Marlene


1 pkg pot sticker wrappers (round wrappers. These are thicker than wonton wrappers — make sure you get the correct kind) contains about 80 wrappers in each half pack. Or you can make your own pot stickers skins, scroll down for recipe (it’s easy. The only difficult part is rolling it out thin enough).

3/4 lb lean ground pork (1.5 lb if using all the wrappers) — I used half a pkg of ground pork and it made quite a lot!
4 raw prawns (I used the frozen kind from Costco), remove tails and diced
1 c. nappa cabbage chopped finely (siu choy)
1/4 c green onions, minced (or scallions)
1 tbsp fresh ginger, minced
3 tbsp fresh cilantro, minced
1 tbsp light soya sauce, 1 tsp oyster sauce, 1 tsp rice wine
1/2 tsp sesame oil
1 egg
1 tsp salt, pinch of sugar

To make filling:
Combine all filling ingredients, stir to mix thoroughly.

Instructions on wrapping:
1. Open pkg of wrappers, keep them in the plastic bag to prevent them drying out.

2. Place 1 tbsp filling in centre of wrapper. Fold wrapper over to make half circle.

3. Make 2-3 pleats on each side and pinch them to meet opposite side to seal. If necessary, you can use a dab of water to seal it for sure. Place pot stickers on a tea towel lined tray.

Heat 2 tbsp oil in a skillet/fry pan, medium heat.

Lightly brown until golden brown each side.

Pour 1/4 c water or chicken stock and cover immediately. Continue steaming until most of the liquid is absorbed (aprox 6 minutes). Uncover and continue to cook until liquid is completely absorbed and pot stickers are golden.

No need to thaw out if cooking from a frozen state. Just cook as mentioned above, just requires a bit more time — about 5-7 minutes longer after you add water and steam/fry.

Serve with:
2 tbsp light soya sauce, 1 drop of sesame oil, 1 tbsp white vinegar.

Home made pot sticker skins:
2.5 c all-purpose flour, 3/4 c cold water (keep extra flour for kneading).

Add water to flour, knead into a smooth dough. Add extra water if dough seems too dry (you don’t want too sticky though. I find after it has rested, it gets a bit stickier).

Cover with a damp cloth and let stand for 20 minutes.

Roll into a thin sheet, cut out with 3-inch cookie cutter and wrap as instructed above. (Hint: After I cut out my circles, I continued to roll out thinner and bigger, so that my pot sticker skins were not too thick. You will need a bit of practice to get the proportions just right. Too thin and the skins fall apart. Too thick and they are a bit doughy.)


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