Pot stickers
30 stickers
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Chinese cabbage or other mild-flavored greens |
| ¾ | pounds | Ground pork (beef will do if ground fine) |
| 4 | tablespoons | Vegetable oil, preferably peanut |
| 1½ | cup | Chicken broth |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Soy sauce |
| 1 | teaspoon | Sesame oil |
| 2 | tablespoons | White vinegar |
| 2 | teaspoons | Hot bean sauce |
| ¼ | teaspoon | Minced ginger |
| 2 | tablespoons | Green onions |
| 1 | tablespoon | Sesame oil |
| 2 | teaspoons | Corn starch |
| 1 | teaspoon | Dry sherry or rice wine |
| 2 | tablespoons | Soy sauce |
| 1 | dash | Ground pepper |
| 1 | pack | Wonton wrappers |
| 1 | teaspoon | Hot pepper flakes sauteed in oil |
| OR | ||
Directions
DIPPING SAUCE
Combine cabbage, pork, salt, ginger, green onion, sesame oil, corn starch, sherry, soy sauce, & pepper in bowl.
Place scant 2 teaspoons of mix in wonton wrapper (be sure to keep damp cloth over unused wrappers). Fold wrapper in half, wet the edges with water and pleat as you close it.
Makes 30. Stickers may be frozen at this point and finished up later.
Freeze in single layer on a cookie sheet; when frozen, transfer to plastic bag. Thaw before cooking.
Heat 2 T oil in warmed non-stick skillet on medium-high heat.
Place 15 pot stickers, pleat side up, in pan for 1 to 2 minutes (or until brown on one side).
Pour ¾ c chicken broth in pan. Cover pan and cook for 4 minutes.
Uncover pan and cook until all liquid is absorbed/evaporated.
Remove and repeat with remaining 15 pot stickers.
~-- Dipping Sauce ---
Combine sauce ingredients in a small bowl. Enough for 30 Pot Stickers. How many that will feed depends ! - teri chesser 26 Mar 95 Submitted By MICHAEL LOO On 09-20-95