Top Rated Pot Sticker Recipes

potstickers
This special-occasion dish might be a little labor-intensive, but it’s well worth the effort. “They will be gone in minutes,” predicts Chef Parten.Recipe excerpted from The Center for Discovery cookbook Feeding the Heart: Recipes, Flavors and the Seed to Belly Philosophy of the Department of Nourishment Arts.
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4.5

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Oxmoor House Healthy Eating Collection, Oxmoor House 2003
To save time, ask the butcher for 1/2 pound lean ground pork.
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KTgalinCali
Ingredients: 2 cups finely chopped napa cabbage Kosher salt 12 oz. ground pork 8 oz. peeled, deveined raw shrimp, coarsely chopped 3 medium scallions, thinly sliced 3 large cloves garlic, minced 2 tablespoons Shaoxing (Chinese rice wine) or dry ...
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Grace Young
I discovered Pot Stickers at about the same time I was introduced to Scallion Cakes. Pan-fried on only one side, the dough for these dumplings is at once crisp and chewy. When I was about eleven years old, I could sometimes devour a dozen of these fried dumplings at one sitting. It was such a sweet pleasure to eat as much as you wanted and still be a skinny child. Filled with pork, cabbage, and a rich broth, every bite was heavenly. The secret of these pot stickers is to reduce the Homemade Chicken Broth until it is concentrated enough to jell when refrigerated. The broth should then be roughly chopped and stirred into the filling mixture right before the dumplings are formed. The Pot Stickers are pan-fried only on one side a few minutes until golden. A little water is added, the lid is placed on the pan, and then, as the dumplings steam-cook, the broth melts. To eat, place a pot sticker in a deep spoon (traditionally, a Chinese porcelain spoon) and sprinkle with a few ginger shreds and a little red rice vinegar. Gently bite into the dumpling and the delicious broth that has now melded with the flavors of the pork filling will burst forth.
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Timothy J Higgins Eva
Best regards to Tom Chen MD for this recipe. It does take a little time, but you will never get any POT STICKERS this good! Follow directions step by step, maybe get a little help and a couple glasses of wine, then your set!
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Ming Tsai
 Ming Tsai: Pot Stickers
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Ming Tsai
 Ming Tsai: Pot Stickers
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Ming Tsai
 Ming Tsai: Pot Stickers
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Oxmoor House Healthy Eating Collection, Oxmoor House 2001
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Vseward (Chef~V)
I found this recipe to be comparable to PF CHANG's!!!! I make these steamed shrimp wonton wraps as appetizers, served with a soy sauce and they disappear fast. Really easy to make, throw everyting in a food processer makes them come together in no time. You'll want to double this recipe, your guest will want more than one ;)
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by
Vseward (Chef~V)
I found this recipe to be comparable to PF CHANG's!!!! I make these steamed shrimp wonton wraps as appetizers, served with a soy sauce and they disappear fast. Really easy to make, throw everyting in a food processer makes them come together in no time. You'll want to double this recipe, your guest will want more than one ;)
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by
Vseward (Chef~V)
I found this recipe to be comparable to PF CHANG's!!!! I make these steamed shrimp wonton wraps as appetizers, served with a soy sauce and they disappear fast. Really easy to make, throw everyting in a food processer makes them come together in no time. You'll want to double this recipe, your guest will want more than one ;)
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