Fast Pot-Stickers

Name: Fast Pot-Stickers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 48 potstickers servings
Cuisine: Chinese
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

Jennifer

1 year ago

Cuisine: Chinese

Categories: Appetizers & Pork

Recipe Source: Mark Bittman

Fast Pot-Stickers are a quick and delicious way to enjoy the flavors of this beloved Asian appetizer. These dumplings feature tender wrappers filled with a savory mixture of ground meat, finely chopped vegetables, and fragrant seasonings like ginger and garlic. Pan-fried to golden perfection and steamed to create a soft yet crispy texture, they are the ideal balance of chewy and crunchy. Served with a tangy soy-based dipping sauce, these pot-stickers are perfect for a quick snack, appetizer, or even a satisfying meal. Easy to prepare and bursting with flavor, they’re a crowd-pleaser that brings restaurant-quality taste to your kitchen in no time.

Tags:

potstickers

Difficulty: EASY

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Serving Size: 48 potstickers

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

Directions:

Combine meat, cabbage, ginger, garlic, scallion whites and 2 tablespoons soy sauce in a bowl with 1/4 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.
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 1/4 cup water per dozen dumplings to pan, and cover. Lower heat to medium, and let simmer about 3 minutes.
To make the dipping sauce, combine remaining soy sauce, green parts of scallions and vinegar.
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.

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

Directions:

Combine meat, cabbage, ginger, garlic, scallion whites and 2 tablespoons soy sauce in a bowl with 1/4 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.

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 1/4 cup water per dozen dumplings to pan, and cover. Lower heat to medium, and let simmer about 3 minutes.

To make the dipping sauce, combine remaining soy sauce, green parts of scallions and vinegar.

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.