Fast Pot-Stickers
Published June 6, 2000
Craig Lee for The New York Times
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
¾ pound ground pork or other meat
1 cup minced cabbage
2 tablespoons minced ginger
1 tablespoons minced garlic
6 scallions, the white and green parts separated, both minced
½ cup plus 2 tablespoons good soy sauce
48 dumpling wrappers
1 egg, lightly beaten in a bowl
4 tablespoons peanut oil or vegetable oil, more or less
¼ cup rice vinegar or white vinegar
Nutritional analysis per serving
228 grams carbs; 136 milligrams cholesterol; 1517 calories; 15 grams monosaturated fat; 9 grams polyunsaturated fat; 10 grams saturated fat; 39 grams fat; 8 grams fiber; 4457 milligrams sodium; 57 grams protein; 1 gram sugar
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.
It is a winner!
I was asked to bring an Asian themed appetizer to my friend’s ramen dinner party. I found this recipe and gave it a whirl. I took the advice of others and added extra garlic and ginger to the meat mixture plus a little sesame oil. I also added some chile oil to the sauce for some heat. My oh my - it was a huge hit! The first thing my husband said when we got in the car to go home was that I absolutely have to make this again for him. Time consuming to prepare to won tons, but easy and worth the effort. Highly recommend!
Delicious with ground chicken too! I first chopped the cabbage in the food processor, removed, then put boneless chicken breast tenders in and pulsed a little (not mushy). Used wonton wrappers folded diagonally. Loved the dipping sauce.