Pot Stickers or Steamed Dumplings Recipe

steamed dumplings

Make these with round wonton wrappers, about three or four inches in diameter. They are just as easily cooked as pot stickers or steamed dumplings.

Ingredients

1
cup of
Ground pork or other meat, or minced shrimp, or shredded crabmeat

1/4
cup of
Minced scallion

1/4
cup of
Minced Bamboo shoots, Water Chestnuts, Cabbage, or peeled and shredded Carrots

1
teaspoon of
Peeled and minced or grated fresh ginger

Salt and freshly ground black pepper to taste

1
tablespoon of
Soy sauce

1
teaspoon of
Dark sesame oil

24
Or more round wonton wrappers

4
tablespoons of
Peanut oil, if pan‐cooking

3/4
cup of
Water, plus a little more

Preparation Instructions

Combine the first nine ingredients. Place 1 rounded teaspoon of filling on each wonton wrapper, then fold the wrapper over to form a semicircle. Seal with a few drops of water. Keep the finished dumplings under a moist towel while you work. To make pot stickers, put the peanut oil in a large, deep skillet and turn the heat to medium high. Place the dumplings, one at a time, into the skillet, seam side up. Do not crowd; cook in two batches if necessary. Cover the pot and cook for about 5 minutes. Uncover and add 3/4 cup water to the pot; re‐cover and cook another 2 minutes, then uncover and cook about 3 minutes more, or until water has evaporated. Remove the dumplings with a spatula. To steam the dumplings, set up a steamer; to improvise, fit a heatproof plate or a rack above 1 inch or so of boiling water in a covered pot. Steam the dumplings in one or two batches, for about 10 minutes per batch. Serve hot, with dipping sauce.

Comments

Awesome flavor! First time making dumplings and also using the bamboo steamer. Thrilled with the outcome, as tasty as any restaurant's.

Submitted by Visitor (not verified) on Tue, 2012-03-20 11:41
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Rating: 
Average: 1 (1 vote)
Serves: 
Makes at least 24 dumplings, enough for 4 to 8 people
Cuisine: 
AsianChineseJapaneseNew AmericanThai
Solution: 
budgetmake ahead
Cost: 
average
Source: 
How to Cook Everything